Grilled Vegetable Caprese Sandwiches Pesto (Print)

Smoky vegetables, mozzarella, tomato, basil, and pesto aioli layered on toasted ciabatta for a flavorful sandwich.

# Components:

→ For the Grilled Vegetables

01 - 1 medium zucchini, sliced lengthwise into 0.64 cm strips
02 - 1 small eggplant, sliced into 0.64 cm rounds
03 - 1 red bell pepper, seeded and quartered
04 - 1 yellow bell pepper, seeded and quartered
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ For Sandwich Assembly

08 - 4 ciabatta rolls, halved
09 - 227 grams fresh mozzarella, sliced
10 - 2 medium ripe tomatoes, sliced
11 - 1 cup fresh basil leaves

→ For the Pesto Aioli

12 - 1/3 cup mayonnaise
13 - 2 tablespoons basil pesto
14 - 1 teaspoon lemon juice
15 - Salt and pepper, to taste

# Directions:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Brush the prepared zucchini, eggplant, and bell pepper halves with olive oil. Season evenly with kosher salt and freshly ground black pepper. Grill for 2 to 3 minutes per side, until tender and exhibiting light char marks. Remove from heat and set aside.
03 - In a small mixing bowl, vigorously whisk together the mayonnaise, basil pesto, and lemon juice. Season with salt and pepper as desired to achieve the perfect taste profile.
04 - Place the ciabatta roll halves cut-side down on the preheated grill. Toast for 1 to 2 minutes until they are golden brown and lightly crisp.
05 - Generously spread the prepared pesto aioli onto the bottom half of each toasted ciabatta roll. Artfully arrange the grilled vegetables, followed by slices of fresh mozzarella, ripe tomato, and a scattering of fresh basil leaves. Place the top half of each roll to complete.
06 - Present the sandwiches immediately for optimal enjoyment.

# Chef Secrets:

01 -
  • Ready in just 35 minutes from start to finish
  • Perfect balance of flavors and textures in every bite
  • Customizable based on seasonal vegetables
  • Makes ordinary lunch feel like a special occasion
02 -
  • These sandwiches can be partially prepped ahead of time
  • The pesto aioli can be made up to three days in advance
  • Vegetables can be grilled earlier in the day and served at room temperature
  • Perfect for entertaining or picnics when fully assembled
03 -
  • Always slice vegetables uniformly for even cooking
  • Let grilled vegetables rest briefly before assembling to prevent excess moisture in sandwiches
  • Layer ingredients strategically with aioli and cheese acting as moisture barriers for the bread
  • Season each component properly rather than just seasoning the completed sandwich
  • Consider a light drizzle of aged balsamic vinegar just before serving for an extra flavor dimension

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