Crisp sourdough layered with roasted veggies, mozzarella, tomatoes, and fresh basil for a delicious bite.
# Components:
→ Roasted Vegetables
01 - 1 medium zucchini, sliced into rounds
02 - 1 red bell pepper, sliced
03 - 1 small red onion, sliced
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper
→ Sandwich Assembly
07 - 8 slices sourdough bread
08 - 8 ounces fresh mozzarella, sliced
09 - 2 medium tomatoes, sliced
10 - 1/3 cup fresh basil leaves
11 - 4 tablespoons unsalted butter, softened
12 - Balsamic glaze, to drizzle (optional)
# Directions:
01 - Preheat oven to 425°F. Line a sheet pan with parchment paper.
02 - Arrange zucchini, red bell pepper, and red onion on the prepared pan. Drizzle with olive oil, kosher salt, and black pepper. Toss to coat evenly and spread in a single layer.
03 - Roast vegetables for 18 to 20 minutes, flipping halfway through, until tender and lightly caramelized. Remove from oven and set aside.
04 - Spread softened butter on one side of each slice of sourdough bread.
05 - On the unbuttered side of 4 bread slices, layer sliced mozzarella, roasted vegetables, tomato slices, and fresh basil leaves. Drizzle with balsamic glaze if desired.
06 - Top each prepared slice with remaining bread slices, ensuring buttered side faces outward.
07 - Heat a large nonstick skillet or griddle over medium heat. Cook the sandwiches in batches for 3 to 4 minutes per side, until bread is golden brown and cheese has melted.
08 - Slice sandwiches and serve while warm.
