Golden sourdough filled with roasted zucchini, peppers, mozzarella, and fresh basil for a satisfying Italian-inspired melt.
# What You'll Need:
→ Roasted Vegetables
01 - 1 medium zucchini, sliced into 1/4-inch rounds
02 - 1 red bell pepper, seeded and cut into strips
03 - 1 yellow bell pepper, seeded and cut into strips
04 - 2 tablespoons extra-virgin olive oil
05 - Salt and freshly ground black pepper to taste
→ Sandwich Components
06 - 8 slices rustic sourdough or Italian bread
07 - 8 oz fresh mozzarella, sliced
08 - 2 medium ripe tomatoes, sliced
09 - 1/2 cup fresh basil leaves, packed
→ Grilling Essentials
10 - 4 tablespoons unsalted butter, softened
11 - Balsamic glaze for drizzling (optional)
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange zucchini and bell pepper strips on prepared baking sheet. Drizzle with olive oil, season generously with salt and pepper, and toss to coat evenly.
03 - Roast for 18-20 minutes, turning once halfway through, until vegetables are tender and lightly caramelized. Remove from oven and set aside.
04 - Spread a thin, even layer of softened butter on one side of each bread slice.
05 - On unbuttered side of 4 bread slices, layer roasted vegetables, mozzarella slices, tomato, and fresh basil. Lightly season with salt and pepper. Add balsamic glaze if desired. Top with remaining bread slices, buttered side facing outward.
06 - Heat a large skillet or griddle over medium heat until hot.
07 - Cook sandwiches for 3-5 minutes per side, pressing gently with spatula and flipping once, until bread is golden brown and cheese is fully melted.
08 - Slice each sandwich diagonally and serve immediately while hot.
