Pressed Italian Veggie Sandwiches
These Pressed Italian Veggie Sandwiches are the ultimate vegetarian (or vegan!) sandwich. Made with flavorful layers of balsamic-drizzled zucchini, roasted red peppers, fresh mozzarella or vegan mozzarella, tomatoes, and arugula sandwiched between pesto and hearty ciabatta, these sandwiches are packed with veggies and delicious Italian flavors.
While you don’t have to press the sandwiches, I highly recommend it. Not only does it make them much easier to eat (they are very full before pressing!), it allows the ingredients to meld for an even greater depth of flavor.
These are always my default sandwich for summer picnics, but they are also great for serving at get-togethers—they’re definitely a crowd pleaser!
Pressed Italian Veggie Sandwiches
Makes 4-6 sandwiches
Ingredients:
For the zucchini:
One medium zucchini, cut lengthwise into ½ inch strips
1 tbsp olive oil
1 tsp balsamic vinegar
½ tsp garlic powder
Salt and pepper to taste
For the sandwich:
1 loaf of ciabatta bread
1/4 cup pesto
8 oz fresh mozzarella or vegan fresh mozzarella (such as Mikonos creamery), sliced
1 tbsp balsamic vinegar
½ tsp italian seasoning
2 roasted red bell peppers (store-bought in jars or homemade)
1 medium tomato, sliced
1/2 cup of store-bought marinated artichokes, chopped
1 cup arugula or spinach
Optional: Parchment paper and twine for wrapping individual sandwiches
To make:
To make the zucchini, heat a pan over medium heat. Add the olive oil, then place the zucchini strips onto the pan in an even layer. Cook until lightly brown on each side, flipping halfway. Add the balsamic vinegar, then sprinkle with garlic powder and salt and pepper to taste. Turn off the heat, remove the zucchini, and set aside.
Cut the ciabatta bread in half and put one side on a baking sheet, then spread pesto onto one side of the bread. Add a layer of the sauteed zucchini, followed by the mozzarella. Drizzle the mozzarella with the balsamic vinegar and sprinkle with Italian seasoning (mozzarella absorbs the vinegar and seasoning well—that’s why I like to add it on to this layer).
Next, add the roasted red peppers, tomato, chopped artichokes, and arugula. Top with the other half of the ciabatta.
To press the sandwich, wrap it very tightly in parchment paper (and use tape to secure it) or plastic wrap.
Cover with another baking sheet, then add something heavy to the top to weigh it down, like cans or jars of food. Leave in the fridge for about 4 hours.
Take the sandwich out of the fridge, unwrap it, and and cut it into smaller squares. If you’d like, you can wrap each with parchment paper and tie it with twine before serving.