Pesto Roasted Veggie Sandwiches with Mozzarella

• 1 cup fresh basil pesto
• 1 loaf ciabatta bread
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup olive oil
• Salt to taste
• Black pepper to taste
• 2 cloves garlic, minced

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes, bell pepper, zucchini, yellow squash, red onion, minced garlic, olive oil, salt, and pepper in a bowl.
3. 3 Spread vegetables on a baking sheet and roast for 20-25 minutes, until tender.
4. 4 Slice ciabatta lengthwise and brush with pesto.
5. 5 Layer roasted veggies and mozzarella on the ciabatta.
6. 6 Bake the assembled sandwiches for 5 minutes, or until mozzarella is melted.
7. 7 Slice and serve warm.

Equipment

• Baking sheet
• Oven
• Knife
• Cutting board

Variations

• Swap ciabatta for whole grain bread for a healthier twist.
• Add grilled chicken for a non-vegetarian option.

Substitutions

• Use spinach pesto for a different flavor.
• Substitute mozzarella with provolone or feta cheese.

Pairings

• A crisp green salad
• A light Italian white wine

Nutrition

Tips

• For a quicker option, use store-bought pesto.
• Add a handful of fresh arugula for an extra peppery kick.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven for best results.

Freezing: These sandwiches do not freeze well due to the moisture from the veggies and cheese.

Serving Suggestions

• Pair with a side of tangy pasta salad.
• Serve with a refreshing cucumber and mint salad.

FAQ