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Roasted Vegetable Sandwich with chile garlic mayonnaise cut in half on a plate

Roasted Vegetable Sandwich with Chile Garlic Mayonnaise

A simple roasted vegetable sandwich with fresh Mozzarella DOP and a spicy chile garlic mayonnaise 

Course Main Course
Cuisine Italian
Keyword sandwich, vegetarian, vegetarian sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 500 kcal

Ingredients

For the sandwich:

  • 1 red bell pepper
  • 1 large zucchini sliced into ½ inch wide strips
  • 1 tablespoon olive oil
  • Pinch of salt

For the mayonnaise:

  • ¼ cup mayonnaise
  • ½-½ teaspoon finely ground hot pepper such as controne pepper or calabrian chile
  • 1 clove garlic minced
  • 2 ciabatta sandwich rolls
  • 2 ounces fresh Mozzarella DOP sliced ½ inch thick
  • 1 large tomato sliced ½ inch thick
  • ½ cup arugula

Instructions

  1. Preheat oven to 375°F. Place the bell pepper and zucchini on a baking sheet. Brush the zucchini with 1 tablespoon of olive oil and season with salt. Roast the pepper for about 20-25 minutes; the zucchini will likely finish cooking before the pepper, so you will need to pull it out sooner. Remove from oven and set aside to cool.
  2. Whisk mayonnaise, pepper, garlic and a pinch of salt together in a small bowl.
  3. Split bread rolls horizontally and toast in the oven for about 5 minutes. Spread mayonnaise mixture on one or both halves.
  4. Once cool, peel, core and slice the pepper. Arrange the mozzarella, zucchini, pepper, tomato and arugula, on the bottom slice of ciabatta. Top with the other slice.

Recipe Notes

 I love the idea of juxtaposing an unassuming sandwich with a sumptuous red wine,