Save to Pinterest The first time I made this sandwich was on a rainy Sunday when I had too many vegetables from the farmers market and zero inspiration. I tossed zucchini and peppers in the oven just to get them out of the way, and when that sweet roasted smell filled the kitchen, everything clicked.
My roommate walked in midway through sandwich assembly and literally hovered over the stove until I flipped the first one. Now she requests this whenever were both home, and honestly, the ritual of roasting vegetables while bread toasts has become my favorite way to end a chaotic week.
Ingredients
- 1 medium zucchini: Slice into 1/4 inch rounds, thicker than you think because they shrink considerably in the oven
- 1 red bell pepper: Seeded and cut into strips, try to keep pieces somewhat uniform so they roast evenly
- 1 yellow bell pepper: The color mix matters here, it makes the sandwich feel like summer on a plate
- 8 slices rustic sourdough or Italian bread: Something sturdy enough to hold all those layers without turning soggy
- 8 oz (225 g) fresh mozzarella: Slice it yourself, store bought slices are often too thin and disappear completely
- 2 medium ripe tomatoes: Pat them dry with paper towels after slicing, this single step saves your bread from getting watery
- 1/2 cup fresh basil leaves: Dont chop them, whole leaves stay intact and you get these amazing pockets of basil in every bite
- 4 tbsp (60 g) unsalted butter: Soften it properly so it spreads without tearing the bread
- 2 tbsp extra virgin olive oil: For roasting the vegetables, this is where they get all their flavor
- Salt and freshly ground black pepper: Season the vegetables more generously than you normally would, they lose some punch during roasting
- Balsamic glaze: Completely optional but that tiny drizzle pulls everything together like magic
Instructions
- Roast the vegetables:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment. Arrange the zucchini and pepper slices in a single layer, drizzle with olive oil, season generously with salt and pepper, and toss to coat evenly. Roast for 18 to 20 minutes, turning halfway through, until the vegetables are tender and have those beautiful caramelized edges that make everything taste better.
- Prep the bread:
- While the vegetables roast, spread a thin layer of softened butter on one side of each bread slice. This is worth doing carefully, you want even coverage for that perfect golden crunch.
- Build the sandwiches:
- On the unbuttered side of four bread slices, layer your roasted vegetables first, then mozzarella slices, tomato slices, and fresh basil leaves. Add a tiny pinch of salt and pepper, drizzle with balsamic glaze if you are using it, and top with the remaining bread slices, buttered side facing out.
- Grill to perfection:
- Heat a large skillet or griddle over medium heat. Cook each sandwich for 3 to 5 minutes per side, pressing down gently with your spatula and turning when the bottom is golden brown and the cheese has started to melt. The bread should be deeply golden and crisp, with cheese oozing out the sides.
Save to Pinterest Last summer I made these for a dinner on the patio and everyone went quiet after that first bite. That moment when someone looks up, eyes slightly wide, chewing slowly because they want to fully taste what is happening, that is exactly why I cook.
Making Ahead
You can roast the vegetables up to two days in advance and keep them in the refrigerator. Actually, they develop even more flavor after sitting, so do not feel pressured to roast and assemble immediately.
Bread Choices
Sourdough is ideal because its tang holds up against the rich cheese and sweet roasted vegetables. Whole grain works beautifully too, just avoid anything too soft or fluffy that will collapse under all those layers.
Serving Ideas
A simple green salad with lemon vinaigrette cuts through the richness perfectly. Tomato soup is classic but honestly, sometimes I just eat it standing at the counter with a glass of cold white wine.
- Try adding grilled eggplant if you want an even heartier sandwich
- Red pepper flakes on the buttered side add a nice gentle heat
- Leftover roasted vegetables are fantastic scrambled into eggs the next morning
Save to Pinterest There is something so satisfying about transforming a handful of vegetables and cheese into something that feels like a proper treat, even on a random Tuesday.
Recipe Questions
- → Can I prepare the roasted vegetables ahead of time?
Yes, roast the vegetables up to 2 days ahead and store in an airtight container in the refrigerator. Bring them to room temperature or gently warm before assembling your sandwiches.
- → What's the best bread for this sandwich?
Rustic sourdough or Italian bread works best for structural integrity and flavor. Whole wheat, ciabatta, or focaccia are excellent alternatives that complement the fresh ingredients.
- → How do I prevent the cheese from leaking out?
Pat the roasted vegetables dry with paper towels to remove excess moisture. Layer ingredients evenly and don't overstuff. Press gently while grilling to help everything meld together.
- → Can I make this without the balsamic glaze?
Absolutely. The balsamic glaze adds sweetness and depth, but it's optional. The sandwich is delicious without it, or you can use a drizzle of aged balsamic vinegar instead.
- → What vegetables work well as substitutes?
Grilled eggplant, roasted mushrooms, caramelized onions, or sun-dried tomatoes all pair beautifully. Roast or cook them until tender before assembly to maintain the sandwich structure.
- → Is this suitable for a gluten-free diet?
Yes, simply swap the sourdough for gluten-free bread of your choice. Ensure all other ingredients, particularly the cheese and butter, are certified gluten-free if needed.