This grilled vegetable mozzarella sandwich smeared with pesto and calabrian chili sauce is the perfect summer sandwich. You can make these ahead of time and serve them cold, room temp or hot, either way they’re super easy to make and pack for lunches or leftover like I did. I packed these sandwiches along with my honey chipotle lime potato salad and some fresh fruit as a meal part our on the go snack for our mini weekend road trip.
In order for everything to stay intact and not use a lot of containers I used my go-to containers as always, Rubbermaid’s EasyFindLids Meal Prep Containers. These containers are perfect in size to pack everything up for a small picnic to even meal prep! They’re durable for everyday use and also dishwasher safe (which is a win win for me). They have 3 compartments, enough for a main and two sides!
Grilled Vegetable Mozzarella Pesto Sandwich
Ingredients
- 1 eggplant
- 1 Zucchini
- 1 onion
- 1 tomato
- 1 Red bell pepper
- 1 log Mozzarella sliced
- pesto
- calabrian chili paste
- salt + pepper
- Italian seasoning
- ciabatta bread
Instructions
- Heat up a cast iron on med high heat and drizzle some oil, grill the veggies in batches making sure you don’t overcrowd the pan. Season the veggies on both sides with salt + pepper and Italian seasoning.
- Once all the veggies are cooked, toast the ciabatta bread on the cast iron and set aside.
- Next spread pesto on one side of the ciabatta bread and Calabrian chili paste on the other side. Layer the veggies onto on side the slice of bread with pesto along with the mozzarella, top the sandwich off with the Calabrian chili paste side bread and cut in half or quarters.
