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Grilled Vegetable Provolone Sandwich
Rachel Kim

Grilled Vegetable Provolone Sandwich

Roasted peppers, zucchini and eggplant make a deli-style vegetable sandwich once their moisture is cooked away. Provolone melts around the vegetables, and pesto supplies concentrated basil without loose leaves. Press only lightly on the griddle so the filling stays inside the crisp ciabatta.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 small zucchini cut lengthwise in thin slabs
  • 1 small eggplant cut lengthwise in thin slabs
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 4 ciabatta rolls split
  • 1/2 cup thick basil pesto
  • 1 cup drained roasted red pepper strips
  • 8 slices provolone

Method
 

  1. Toss the zucchini and eggplant with olive oil and salt and cook in a hot grill pan for 3 to 4 minutes per side until browned and tender.
  2. Spread pesto over the cut faces of the ciabatta.
  3. Layer grilled vegetables, drained peppers and provolone inside each roll.
  4. Griddle the closed sandwiches over medium-low heat for 3 to 4 minutes per side until the bread is crisp and cheese melts.
  5. Rest 2 minutes, cut and serve.