Grilled Pepper & Mozzarella Sandwiches
These simple but flavorful Grilled Pepper & Mozzarella Sandwiches are a perfect vegetarian summer dinner that comes together in only 20 minutes!
Equipment
- Cutting board and knife
- Foil lined pan or plate
- Grill and tongs
- Pastry brush (optional)
Ingredients
- 4 Pure Flavor®Sweet Bell Peppers in Red, Yellow & Orange, halved with the stems, seeds and pith removed
- Olive oil
- 4 Ciabatta buns or rolls, sliced in half lengthwise
- 4-6 tbsp pesto
- 8 oz log of fresh mozzarella
- Aged balsamic vinegar OR Balsamic glaze
- sea salt & freshly cracked pepper
Instructions
- Preheat grill over medium to medium high heat until hot.
- While the grill preheats, wash bell peppers and slice in half. Remove seeds and pith. Brush both sides of the pepper with olive oil. Set aside.
- Brush the outside of the ciabatta buns with olive oil. Lay both halves of the buns cut side up and brush both inner halves with ½-1 tbsp of pesto. On the bottom half arrange a few slices of fresh mozzarella. Set aside.
- Once the grill is hot place bell peppers, cut side down, on the grill and cook over medium heat with the lid closed for 4-5 minutes. Flip the peppers to the other side and grill with the lid closed for an additional 4 minutes until charred, but still al dente. Remove the peppers to a foil lined pan or plate and sprinkle with a little sea salt and black pepper.
- During the pepper’s last 2 minutes of cooking, place ciabatta buns, cut sides up, on a grill rack away from direct heat. Close the lid and continue cooking until the buns are toasted and the mozzarella is melted. Remove from the grill.
- Assemble the sandwiches by places two halves of the grilled bell pepper on the bottom half of the ciabatta bun with the melted mozzarella. Top with a drizzle of aged balsamic vinegar or balsamic glaze and a few leaves of fresh basil. Place the top half of the ciabatta bun on top, cut in half and enjoy!
Tried this recipe?Let us know how it was!