Serves 2
45 min
Parmesan Pesto Veggie Sandwich
Recipe GLPRea8eeb3ea66115
A fresh and flavorful vegetarian sandwich featuring grilled summer squash and zucchini, topped with ripe tomato slices, melted Parmesan cheese, and aromatic basil pesto on toasted whole grain ciabatta rolls.
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Ingredients
2 whole grain ciabatta rolls
1 summer squash, thinly sliced into rounds
1 zucchini, thinly sliced into rounds
1 tomato, sliced
¼ cup grated Parmesan cheese
4 tablespoons basil pesto
1 tablespoon olive oil
Salt and black pepper to taste
Directions
Slice the summer squash and zucchini into thin rounds about ¼ inch thick. Heat olive oil in a large skillet or grill pan over medium-high heat. Working in batches if needed, arrange the squash and zucchini slices in a single layer. Cook for 3-4 minutes per side until lightly golden and tender-crisp. Season with salt and pepper as they cook. Set aside.
Slice the ciabatta rolls in half lengthwise. Preheat your oven to broil on high setting.
Arrange the bottom halves of the rolls on a baking sheet. Distribute the grilled squash and zucchini slices evenly on top of each roll bottom. Spread 1 tablespoon of pesto over the vegetables on each sandwich.
Layer fresh tomato slices on top of the pesto-coated vegetables. Divide the grated Parmesan cheese evenly between the two sandwiches, sprinkling it over the tomato slices.
Place the sandwiches (without the top bun halves) under the broiler for 3-5 minutes, until the Parmesan cheese is melted and lightly golden.
Remove from the oven. Spread 1 tablespoon of pesto on the inside of each top bun half. Place the top halves on the sandwiches and serve immediately while warm.
