Veggie Caprese Sandwich with Olive Pesto
Serves 4
This grilled veggie caprese sandwich is a delicious summer cookout meal. It takes minutes to make, and it's loaded with veggies, fresh mozzarella, and a yummy olive pesto.
Ingredients
For the grilled veggies:
- Zucchini, sliced 1/4 inch thick
- Red onion, sliced about 1/4 inch thick
- Portobello mushrooms, sliced about 1/2 inch thick
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Sea salt & fresh black pepper
For the olive pesto:*
- ¼ cup green olives
- ½ cup slivered or chopped almonds, toasted
- 2 big handfuls basil, about 1 packed cup
- Juice of ½ lemon, plus some zest
- Splash of balsamic vinegar
- Sea salt and fresh black pepper
- Crushed red pepper flakes
For the sandwiches:
- Grainy bread, sourdough, or ciabatta, toasted or grilled
- Olive & almond pesto, from above
- Arugula
- Basil leaves
- Grilled veggies, your favorites, or from above
- Fresh mozzarella, vegan sub: sliced avocado
- Roasted red peppers
Instructions
- Grill the veggies: Slice veggies and toss them with a bit of olive oil, balsamic, salt and pepper.
- Heat your grill or grill pan to medium high.
- I like to grill my veggies in order of most to least delicate because the pan holds more and more heat as I go. Here, I started with the zucchini (a few minutes per side, just until grill marks form), then the onions (grill a little longer than the zucchini), and lastly the mushrooms (I grill these until they're tender and nearly falling apart - 8-12 minutes total depending on the heat).
- Make the pesto: Blend the olives, almonds, basil, lemon juice & zest, balsamic all in a food processor. Taste and adjust seasonings, adding salt, pepper, and red pepper flakes to your liking.
- Assemble sandwiches with bread, a spread of pesto, arugula, basil leaves, grilled veggies, slices of mozzarella, and roasted red peppers. Top with a pinch of salt and red pepper flakes.
Notes
*You can make the pesto ahead of time and store it in the fridge for up to 2 days.