Well you just gotta love a good summer sandwich! This one was too pretty to be a lonely image in my iPhone, and I felt the need to share it with the world! Locally made ciabatta, homegrown tomatoes with some market goodies and you have one hell of a taste sensation. So go ahead and put a bit of summer freshness between some rustic bread and see what you come up with!
Summer Ciabatta Sandwich (recipe makes 2 large sandwiches)
Ciabatta- cut lengthwise about 1/3 loaf per sandwich (picture above is 2/3 a loaf)
1 - small sweet Onion cut into 1/2in rounds - grilled
1- zucchini sliced thinly lengthwise- grilled
4- slices cooked bacon (leave off for veggie eaters it will still be awesome!)
1 c. of arugula
2-3oz. of thin sliced fresh mozzerella
1- med tomato sliced thin
3T tomato relish (chutney or pepper jam would be great too!)
olive oil
salt and pepper
Lightly coat the onions and zucchini with a bit of olive oil and season with salt and pepper. Place on grill, or indoor grill pan around 3 minutes per side (until the veggies have nice dark grill marks but are still slightly crisp). Remove from grill, add halved ciabatta to the grill and lightly toast, about 3-5 minutes.
Set oven to broil (or use your grill).
Assemble sandwich. Spread tomato relish on top and bottom of sandwich. On the bottom half of the bread place zucchini, onions, bacon, mozzarella. Place both ciabatta halves on a foil lied baking sheet and set in the broiler for 2-3 minutes (until the cheese melts). Remove from oven, place tomatoes, arugula, and ciabatta to top. Cut into portions and dig in!!
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