Grilled Veggie Ciabatta Goodness!

It was 70 degrees this past weekend, which made for a perfect day to walk around the farmers market. The first vendor we visited was selling a variety of bread that all looked delicious. I grabbed the ciabatta and a bunch of veggies and thought grilled sandwiches would be perfect!

Serves: 2-3 fans

The Players:

• 1 loaf of ciabatta bread
• 1 red bell pepper
• 1 medium sized zucchini sliced 1/8 inch thickness, lengthwise
• 1/2 medium sized eggplant sliced into 1/8 inch rounds
• 1 mozzarella ball or burrata ball sliced
• 8 large basil leaves
• Olive oil
• Salt and pepper to taste
• Handful of arugula and spinach

Aioli Spread:

• 5 tbs mayonnaise
• 1.5 tps minced garlic
• 1 tps of garlic aioli mustard*

Special Tools:
Grill (We have a gas grill, adjust the grill time according to your grill)
Basting Brush

The Game Plan:

Make sure the grill is off and brush the grates with olive oil. Place heat on low and cover. Meanwhile cut the ciabatta in half length wise and brush the inside with olive oil.

Brush with olive oil. Place face down on grill and cover. Let the bread grill for about 8-10 minutes until slightly charred and crisp on edges.  Keep an eye on the bread so it doesn't burn.

While the bread is grilling. Prep aioli spread. Mix mayo, garlic, and garlic aioli mustard together.
Set aside.

Brush all veggies with olive oil.

Once bread is done set aside and let cool.  Add all veggies onto grill and let cook for about 10-15 minutes. While vegetables are grilling, spread the aioli sauce on the cooled bread.

You will see grill marks on all the veggies after 3-4 minutes.  Flip and allow the veggies to cooked through for another 3-4 minutes or so, then take and place the zuchinni and eggplant aside on a clean plate. 

Season with salt and pepper. Layer them on the bottom half of the ciabatta.

Once the red bell pepper is grilled and ready to come off. Place on a cutting board and slice up and season with salt and pepper. (The pepper will be hot so be careful or let cool slightly before handling). Place the slices on the bread. Top with basil, arugula, and spinach.

Take the empty half of the ciabatta and layer with the mozzarella. Place in foil and place on grill until the mozzarella starts to melt and becomes gooey.

Place on other half. Cut into fours and enjoy! 

* If you cannot find an aioli mustard, eliminate or substitute Dijon mustard and it will still be delicious!