Golden sourdough layered with roasted veggies, fresh mozzarella, tomatoes, and basil for a flavorful twist.
# What You'll Need:
→ Roasted Vegetables
01 - 1 medium zucchini, sliced into rounds
02 - 1 red bell pepper, sliced
03 - 1 small red onion, sliced
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper
→ Sandwich Assembly
07 - 8 slices sourdough bread
08 - 8 ounces fresh mozzarella, sliced
09 - 2 medium tomatoes, sliced
10 - 1/3 cup fresh basil leaves
11 - 4 tablespoons unsalted butter, softened
12 - Balsamic glaze, to drizzle (optional)
# How To Make It:
01 - Preheat the oven to 425°F and line a sheet pan with parchment paper.
02 - Arrange zucchini, red bell pepper, and red onion in a single layer on the prepared pan. Drizzle with olive oil, sprinkle with salt and pepper, then toss to coat evenly.
03 - Roast the vegetables for 18 to 20 minutes, turning halfway through, until tender and beginning to caramelize. Remove from the oven and set aside.
04 - Spread softened butter on one side of each slice of sourdough bread.
05 - On the unbuttered side of four bread slices, layer mozzarella, roasted vegetables, tomato slices, and fresh basil. Drizzle balsamic glaze if desired. Top with the remaining bread slices, buttered side facing out.
06 - Heat a large nonstick skillet or griddle over medium heat. Cook sandwiches in batches for 3 to 4 minutes per side until the bread is golden and the cheese has melted.
07 - Slice the sandwiches and serve warm.
