Grilled Zucchini Caprese Sandwiches

This summer – this year – is flying by and I can’t believe it’s August already.  August is usually when the humidity gets as angry as ever and I begin my death-to-summer bitchfest.  I pray for the day temperatures drop a bit and when I see the forecast get anywhere lower than 85º, I deliriously wonder if it’s cold enough for a lightweight cardigan.  I mean seriously, the heat and humidity make me crazy.  However, one summer perk I’m forever in love with is the colorful and vibrant produce.  Even though I can get zucchini and tomatoes any time of year, they just don’t taste as good as they do in the dead of summer.  So, in appreciation, I make a deal with our beloved summer and tell her that I’ll endure her for as long as I have to as long as she keeps giving us such lovely food.  Since I’m a caprese freak, these Grilled Zucchini Caprese Sandwiches are a perfect marriage between veggies and mozzarella and one of the best summer combinations I can ask for.

Grilled zucchini, juicy tomato slices, fresh mozzarella and basil are sandwiched between two pieces of bread and grilled lightly, until gooey and warm.  Tangy balsamic vinegar and aromatic minced garlic add punches of flavor which leaves this sandwich tasty as-is with no need for any other condiments.  The recipe calls for ciabatta bread but I used bagel thins because I had them on hand so use any bread you like.  I think I barely breathed as I devoured this sandwich and it took every ounce of restraint to not eat another one.  As much as I tire of the heat and humidity, I love nothing better than summer’s flavors dripping down my chin.

The ingredients:

Toss zucchini in a shallow dish with olive oil and garlic.  Arrange zucchini on a grill or grill pan and cook for 2 minutes on each side or until grill marks appear.

Cut each zucchini piece in half crosswise and return to shallow dish.  Drizzle zucchini with balsamic vinegar and sprinkle with salt and black pepper.

Brush bottom halves of bread with the remaining olive oil.  Top evenly with zucchini, basil, tomatoes, and mozzarella.  Place sandwiches on a grill or grill pan and heat until warmed through.

Additions:  None

Omissions:  None


  • Whole-wheat bagel thin

Overall Rating:  Love It

Source:  Cooking Light Magazine

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