Best Grilled Zucchini Caprese Sandwiches Recipes

Grilled Zucchini Caprese Sandwiches image

Provided by Lynette ! @breezermom

Number Of Ingredients 10

2 - zucchini, trimmed and each cut into 6 lengthwise slices
4 teaspoon(s) extra-virgin olive oil, divided
1 clove(s) garlic, minced
1 1/2 teaspoon(s) balsamic vinegar
1/8 teaspoon(s) kosher salt
1/8 teaspoon(s) black pepper
4 - ciabatta rolls, split and toasted
8 large fresh basil leaves
1 medium tomato, thinly sliced
6 ounce(s) fresh mozzarella cheese, thinly sliced

Steps:

Heat a large grill pan over medium-high heat, or prepare your charcoal grill.
Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat.
Arrange zucchini in grill pan or on your grill; cook 2 minutes on each side or until grill marks appear.
Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.
Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomatoes, and mozzarella.
Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan or on foil on the grill until warm.

Zucchini Caprese Sliders image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 35m

Yield 12 sliders

Number Of Ingredients 10

2 large zucchini
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 ounces fresh mozzarella
2 Roma tomatoes
1/2 cup mayonnaise
3 tablespoons prepared pesto
2 splashes red wine vinegar
12 large fresh basil leaves, plus extra for garnish
Balsamic glaze, for drizzling

Steps:

Heat a grill pan or grill over medium heat.
Slice each zucchini on the diagonal into 12 slices (24 slices total). Brush one side of each zucchini slice with olive oil and season with salt and pepper. Working in 2 batches, place them oil-side down on the grill pan and cook for 2 minutes. Flip each slice and continue grilling until they have grill marks but are still somewhat firm, about 1 minute. Set aside to cool.
Slice the mozzarella into 6 slices, then cut each slice in half. Slice each tomato into 6 slices crosswise (12 slices total).
To make the dressing: Combine the mayonnaise, pesto and vinegar in a small bowl and stir together until well combined.
To assemble the sliders: Top a slice of grilled zucchini with 1 teaspoon of the dressing. Arrange one of the half-slices of mozzarella on the dressed zucchini slice so that it fits the zucchini. Arrange a slice of tomato on top, followed by a basil leaf. Spread a teaspoon of the dressing on a new slice of zucchini and top the stack as if building a sandwich. Secure the slider with a toothpick. Repeat with the remaining ingredients until you have 12 sliders.
Arrange the sliders on a platter, drizzle with balsamic glaze and garnish the platter with more basil.