My latest condiment addition to this sandwich….Roland’s Balsamic Glaze. This glaze is thicker than balsamic vinegar so it stays put and doesn’t run all over. I found mine at Wholefoods.
Grilled Vegetable Sandwich
2 medium green zucchini, sliced horizontally in 1/4″ thickness
1 Videlia onion, sliced in 1/4″ rings
1 red pepper, cored and quartered
1 yellow pepper, cored and quartered
1 orange pepper, cored and quartered
1 bunch basil or arugula
2 fresh balls of Fresh Mozzarella cheese, drained and thinly sliced
Kosher salt and pepper
1 fresh baguette
extra virgin olive oil
1. In a large bowl lightly coat the vegetables with olive oil and sprinkle with Kosher salt and pepper. Toss gently.
2. Grill the vegetables on an outdoor grill or inside on a cast iron grill pan.
3. Cut the baguette in half lengthwise. On the bottom half, layer the warm grilled vegetables, drizzle with some Balsamic Glaze, followed by a few slices of Mozzarella cheese and topped with basil or arugula leaves. Place the top half of baguette on top and slice 6-8 sandwich pieces.