Grilled Veggie & Mozzarella Ciabatta

1. Prepare the ciabatta

Using your hands or a metal spoon, hollow out the loaf, leaving a 0.25-inch border on all sides and the bottom. This creates space for the delicious filling without making the sandwich too thick.

2. Make the basil mayonnaise

In a bowl, combine the chopped fresh basil, mayonnaise, grated Pecorino Romano cheese, capers, and 0.5 teaspoon of black pepper. Set this mixture aside.

3. Prepare the garlic oil

Microwave 0.25 cup of the extra-virgin olive oil, minced garlic cloves, and red pepper flakes in a 1-cup liquid measuring cup for 90 seconds. This infused oil will add a rich flavor to your vegetables.

4. Arrange and season the vegetables

Arrange the eggplant, zucchini, red bell pepper, and red onion on a rimmed baking sheet. Brush the vegetables with 0.25 cup of the garlic oil and sprinkle with 1 teaspoon of table salt and the remaining 0.5 teaspoon of black pepper.

5. Prepare the grill

If you’re using a charcoal grill, light a large chimney starter filled with charcoal briquettes and let the fire burn until the coals are covered with a thin layer of ash, about 5 minutes. For a gas grill, turn all burners to high, cover, and heat for 15 minutes.

6. Grill eggplant and zucchini

Place the eggplant and zucchini on the grill and cook for 6-9 minutes, turning them occasionally until they are well-browned and tender. Transfer these vegetables to a large bowl, toss them with 1 tablespoon of the garlic oil and the balsamic vinegar, and set aside.

7. Grill red bell pepper and red onion

Grill the red bell pepper and red onion for around 12-16 minutes, turning them occasionally until they are charred and tender. Sprinkle with the remaining 0.125 teaspoon of table salt.

8. Assemble the sandwich

Brush the cut sides of the ciabatta with the remaining 1 tablespoon of garlic oil. Spread the basil mayonnaise mixture evenly over the bottom half of the ciabatta. Layer the grilled vegetables and fresh mozzarella slices on top, then cover with the top half of the ciabatta. Wrap the entire sandwich tightly in aluminum foil.

9. Final grilling

Place the wrapped sandwich back on the grill and press it down with a spatula. Grill for 1-3 minutes per side until the bread is dark golden brown and charred in spots. This final grilling step ensures the flavors meld together beautifully and the sandwich has a delightful crunch.

10. Serve

Remove the sandwich from the grill and let it rest for 5 minutes. Unwrap, slice, and serve on a cutting board.