Skip to main content

Caprese Ciabatta Sandwich with Zucchini Fries


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!


Ingredients:


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


Method:

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!




Comments

Popular posts from this blog

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy!  Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...