Veggie Ciabatta Sandwich Recipe

Prepare ciabatta

Preheat oven to 400°F (200°C). Slice ciabatta loaf horizontally to make top and bottom halves. Brush cut sides lightly with 2 tbs olive oil. Place cut sides up on a baking sheet and toast in the oven 5–7 minutes until lightly golden and crisp. Remove and let cool slightly.

Make garlic-mayo spread

In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, 0.25 tsp salt and 0.125 tsp black pepper until smooth. Rub the halved garlic clove over the warm toasted cut sides of the ciabatta to impart garlic flavor, then spread the mayo mixture evenly on both cut surfaces.

While oven is at 400°F (200°C), prepare vegetables: core and seed bell peppers, slice into 1/2-inch strips; slice zucchini into 1/4-inch rounds or lengthwise strips; cut eggplant into 1/2-inch cubes or slices; peel and slice red onion into wedges. Toss all prepared vegetables with 2 tbs olive oil, 0.5 tsp dried oregano, 0.5 tsp salt and 0.25 tsp black pepper in a large bowl until evenly coated.

Spread the vegetables in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast in the 400°F oven for 20–25 minutes, stirring or flipping once at 12 minutes, until vegetables are tender and edges show light charring. Remove from oven and let cool slightly.

Season tomato slices with 0.125 tsp salt and 0.0625 tsp black pepper to taste; set aside briefly so juices develop.

On the bottom half of the toasted ciabatta, layer baby spinach evenly, then place roasted vegetable mixture across the sandwich in a single layer to distribute flavors. Add sliced tomato and cucumber on top of the roasted vegetables.

Distribute torn/sliced mozzarella over the vegetables and tuck fresh basil leaves between cheese and veggies for aroma and freshness.

If using optional extras, drizzle balsamic glaze over the cheese and vegetables, sprinkle capers and/or red pepper flakes as desired.

Place the top ciabatta half over the layered bottom. Press down gently, cut the sandwich into 4 equal portions (or 2 large halves), and serve immediately. If you prefer the cheese slightly melted, return the assembled open sandwich to the oven for 3–4 minutes before adding basil and balsamic glaze.