Welcome back to QCK!
Today I want to share one of my favorite weeknight dinners. These sandwiches are so satisfying and easy to make. Plus you can make some extra and have a ridiculously easy and delicious work from home lunch the next day.
So here’s what’s all going on with this sandwich: oven roasted zucchini, eggplant, portobello, and poblano. Yum. Then a layer of melty mozzarella and creamy avocado. All between two warm pieces of buttered ciabatta. I’m hungry for one just from writing this. it all gets put together and then back in the oven for 10 minutes to let the cheese get really melty and the bread get warm.
These are a great easy dinner or work from home lunch, but recently my favorite way to enjoy these is on a picnic. These sandwiches go so well with my Sweet Corn Pasta Salad, and my Strawberry Balsamic Green Bean Salad. I like to pack some fresh vegetables and fruit. Throw in a bottle of chilled white wine on your way out the door and you have an amazing lunch.
Substitutions and Add On’s
- Ciabatta can be subbed for any crusty bread you like.
- Portobello can be subbed for your favorite mushroom or omitted if you’re not into mushrooms.
- Poblanos can be subbed for roasted red peppers, or jalapeños if you want a kick.
- Mozzarella can be substituted for your favorite sliced cheese, I love pepper jack or provolone for these sandwiches.
- Fresh Basil can be substituted with a shmear of pesto.
- If you want some sauce, I mean who doesn’t. I honestly don’t know why I didn’t think of it when I made these the other day. But add a shmear Sriracha or Chipotle Mayo. Yum. You can also add marinara sauce for a pizza sandwich kinda thing.
- If you want meat, Prosciutto would be my first choice. Otherwise crispy bacon, or your favorite sandwich meat.
- You can also add: caramelized onion, tomato, cucumber, mixed greens (add after baking).
Tips and Tricks
- If you have a grill this is an amazing grill recipe! Start with the vegetables, then assemble the sandwiches and grill them. (400°).
- You can also make these in a sauté pan just the same.
- If you want super melty cheese, place the bread with just the mozzarella open face in the oven for 5 minutes before adding the rest of the sandwich.
- These also work open faced, but put the cheese on top to melt everything together.
|Prep: 10 Min||Cook: 30 Min||Difficulty: Easy||Servings: 3|
- 1 Loaf Take & Bake Ciabatta, sliced into 3 equal pieces and then sliced in half for sandwiching
- 1 Medium Zucchini, thinly sliced lengthwise
- 1 Small Eggplant, thinly sliced lengthwise
- 1 Poblano Pepper, thinly sliced
- 1 Portobello Mushroom, thinly sliced
- 1 Avocado, thinly sliced
- 3 Basil Leaves, sliced
- 6 Slices Fresh Mozzarella Cheese
- 3 Tbsp Unsalted Butter
- 2 Tbsp Olive Oil
- Salt to taste
- Preheat oven to 400°F.
- Slice your zucchini, eggplant, poblano, and portobello.
- Add to a medium bowl and toss with olive oil and salt. Place on a sheet tray.
- Rost 15-20 minutes until soft.
- Butter the inside of each slice of ciabatta.
- Place mozarella, chopped basil, roasted vegetables and avocado, then add the top slice of bread.
- Place on a sheet tray and back in the oven for 10-12 minutes or until cheese is melted and bread is warm all the way through.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!