Pin This grilled vegetable caprese sandwich combines the smoky char of summer vegetables with the creamy richness of fresh mozzarella and a vibrant pesto aioli. The result is a restaurant-worthy sandwich that elevates lunch or dinner to something truly special, while still being surprisingly simple to prepare.
I first created this sandwich after coming home from an Italian vacation where I fell in love with simple caprese flavors. The addition of grilled vegetables adds substance and smokiness that transforms this into a complete meal my family requests weekly during summer grilling season.
Ingredients
- Fresh mozzarella: brings creamy richness and mild flavor. Look for balls packed in water for the best texture and taste.
- Zucchini and eggplant: provide meaty substance. Choose firm specimens with glossy skin for best grilling results.
- Bell peppers: add sweetness and color. Select peppers that feel heavy for their size with taut shiny skin.
- Ciabatta rolls: offer the perfect chewy texture with a crisp exterior. Artisan bakery rolls work best here.
- Fresh basil leaves: provide that signature caprese flavor. Use only bright green leaves without any browning.
- Mayonnaise: creates the base for our aioli. Choose a quality brand or make your own for best results.
- Basil pesto: infuses the aioli with herbal complexity. Homemade is wonderful but a good store-bought version works perfectly.
- Ripe tomatoes: bring juicy freshness. Look for tomatoes that yield slightly to pressure and smell fragrant at the stem end.
Instructions
- Prepare the vegetables:
- Slice zucchini lengthwise into quarter inch strips ensuring even thickness for consistent cooking. Cut eggplant into rounds of equal thickness. Remove seeds and membranes from bell peppers and cut into quarters. The uniform size ensures everything cooks at the same rate.
- Season and grill:
- Brush all vegetables generously with olive oil on both sides making sure every surface is coated. Season with kosher salt and freshly ground pepper. Place on a preheated grill or grill pan over medium high heat. Allow vegetables to cook undisturbed for 2 to 3 minutes until grill marks appear and vegetables begin to soften. Flip once and repeat on the second side. The goal is tender vegetables with light char marks.
- Make the pesto aioli:
- In a small bowl combine mayonnaise with basil pesto and fresh lemon juice. The lemon brightens all the flavors and cuts through the richness. Season with a small pinch of salt and pepper. Stir until completely combined into a smooth spread. Taste and adjust seasoning if needed.
- Toast the bread:
- Split ciabatta rolls and place cut side down on the grill for just 1 to 2 minutes. Watch carefully as they can burn quickly. You want a light golden toasting that adds crunch while maintaining the chewy interior. Remove once toasted.
- Assemble the sandwiches:
- Spread a generous layer of pesto aioli on the bottom half of each roll. Layer grilled vegetables starting with eggplant then zucchini and peppers. Add slices of fresh mozzarella followed by tomato slices. Distribute fresh basil leaves evenly over the tomatoes. Cap with the top half of the roll.
Pin My absolute favorite part of this sandwich is the contrast between the warm toasted bread and cool tomatoes and mozzarella. I discovered this combination at a tiny café in Florence where the owner insisted that the temperature contrast was what made their sandwiches special. He was absolutely right.
Make Ahead Options
While these sandwiches are best enjoyed fresh, you can prepare many components ahead of time to streamline the process. The pesto aioli can be made up to three days in advance and stored in an airtight container in the refrigerator. Vegetables can be grilled several hours before serving and kept at room temperature. For the freshest experience, toast the bread and assemble just before serving. This makes these sandwiches perfect for casual entertaining where you want to minimize last minute preparation.
Vegetable Variations
The beauty of this sandwich lies in its adaptability to seasonal produce. In early summer, try adding grilled asparagus spears or green onions. Mid-summer brings opportunities for grilled corn cut from the cob or thinly sliced summer squash. Fall variations might include grilled mushroom caps or thinly sliced sweet potatoes. The key is maintaining a balance of flavors and ensuring vegetables are sliced thinly enough to be tender when grilled but substantial enough to hold their shape.
Serving Suggestions
These sandwiches shine as the star of a casual meal but pair beautifully with simple sides. A light arugula salad dressed with lemon and olive oil makes an excellent accompaniment. For heartier appetites, add a side of rosemary roasted potatoes or a cup of chilled gazpacho in summer months. For entertaining, cut sandwiches into quarters and serve as substantial appetizers alongside a platter of olives and marinated artichoke hearts.
Storage Tips
These sandwiches are best enjoyed immediately after assembly, but components can be stored separately. Grilled vegetables will keep for up to three days refrigerated in an airtight container. The pesto aioli stays fresh for three to four days refrigerated. If you must store assembled sandwiches, wrap tightly in parchment paper then foil and refrigerate for up to 24 hours. The bread will soften somewhat but a quick toast in a 350°F oven for 5 minutes will revive much of the texture.
Pin This grilled vegetable caprese sandwich is a masterpiece of simple flavors and textures. It's a perfect testament to how fresh ingredients can create an unforgettable meal.
Recipe Q&A
- → What vegetables work best in this sandwich?
Zucchini, eggplant, red and yellow bell peppers are ideal for flavor and texture. You can also add mushrooms or red onion.
- → How do I achieve good grill marks on vegetables?
Brush vegetables with olive oil and grill over medium-high heat for 2–3 minutes per side without moving them too much.
- → Can I use another type of bread?
Yes, whole-grain bread or baguette can be substituted for ciabatta. Toast well for best texture.
- → What are alternatives to dairy mozzarella?
You can use plant-based mozzarella for a vegan option. Ensure it melts well and has a mild flavor.
- → Is the pesto aioli homemade or store-bought?
Either can be used. To make your own, mix mayonnaise, basil pesto, lemon juice, plus a pinch of salt and pepper.
- → How can I enhance the flavor even more?
Drizzle a little balsamic glaze over the grilled vegetables before assembling for added sweetness and depth.