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Grilled Pepper & Mozzarella Sandwiches

Delicious grilled sandwiches filled with vibrant bell peppers and creamy mozzarella, perfect for a casual meal or a summer gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Grilling
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 pieces Pure Flavor® Sweet Bell Peppers Add vibrant color and natural sweetness
Buns and Cheese
  • 4 pieces Ciabatta buns Provides a crispy and chewy base
  • 8 ounces Fresh mozzarella Adds a creamy, melting texture
Condiments and Seasonings
  • 2 tablespoons Olive oil For brushing to enhance flavors
  • ½-1 tablespoons Pesto Infuses the sandwiches with rich herbal flavor
  • 2 tablespoons Aged balsamic vinegar or balsamic glaze Offers a tangy sweetness
  • to taste Sea salt & freshly cracked pepper Essential seasonings

Method
 

Preparation
  1. Preheat the grill over medium to medium-high heat until hot.
  2. Wash and slice the bell peppers in half, removing seeds and pith. Brush both sides lightly with olive oil.
  3. Brush the outer sides of the ciabatta buns with olive oil, lay them cut side up, and spread ½-1 tablespoon of pesto on each inner half.
  4. Arrange a few slices of fresh mozzarella on the bottom half of each ciabatta bun and set aside.
Grilling
  1. Place the bell peppers cut side down on the grill. Cook with the lid closed for about 4-5 minutes.
  2. Turn the peppers over and continue grilling with the lid closed for another 4 minutes until charred but still al dente.
  3. Remove the peppers to a foil-lined pan or plate and sprinkle with sea salt and freshly cracked pepper.
  4. During the last two minutes of grilling the peppers, place the ciabatta buns cut side up on the grill rack away from direct heat.
  5. Close the grill lid and cook until the buns are toasted and the mozzarella has melted, then remove from the grill.
Assembling
  1. Place two halves of the grilled bell peppers on the bottom half of the ciabatta bun with mozzarella.
  2. Top with a drizzle of aged balsamic vinegar or balsamic glaze and a few fresh basil leaves.
  3. Place the top half of the ciabatta bun on top, cut in half, and enjoy!

Notes

For best results, select ripe and colorful bell peppers, and ensure they are oiled to prevent sticking. Use well-drained mozzarella to avoid sogginess. They can be enjoyed on their own or paired with sides.