This lunch is the perfect combo of healthy and sinful- a delicious Caprese salad turned into a yummy sandwich on crusty Ciabatta rolls with charred tomatoes, paired with zucchini fries. Yum, yum, yum!
1 large egg, beaten
2 Ciabatta rolls
4 ounces mozzarella ball, sliced
1 bunch basil, leaves picked
2 plum tomatoes, sliced
1 zucchini, sliced into fries
1/4 cup panko bread crumbs
Preheat oven to 425 degrees F. In a sealable bag, combine panko, 1 teaspoon each of oil and salt, and a few grinds of pepper; rub together to blend.
Lightly oil a rimmed baking sheet. Dip zucchini in egg, letting excess drip back into bowl. Add zucchini to bag with panko mixture; shake to coat. Arrange in a single layer on baking sheet. Bake, flipping once, until golden and easily pierced with a fork, about 20 minutes. Season to taste with salt.
Split ciabatta rolls. Lightly brush both sides of rolls and tomatoes with oil; season tomatoes with salt and pepper.
Preheat a grill pan to high. Once hot, grill ciabatta rolls, flipping once, until charred. Grill tomatoes, flipping once, until charred, about 1 minute per side.
Layer grilled tomatoes, sliced mozzarella, and basil leaves on grilled ciabatta rolls. Serve caprese ciabatta with zucchini fries alongside. Enjoy!