Ingredients:

  • 1 medium (8 oz / 225g) zucchini, sliced into ¼ inch rounds
  • 1 red bell pepper (6 oz / 170g), seeded and cut into wide strips
  • 1 small (4 oz / 115g) red onion, cut into thick wedges
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) dried Italian seasoning
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 4 slices (approx. 4 oz / 115g) sourdough or thick-cut rustic bread
  • 2 tbsp (30g) cream cheese, softened
  • 1 cup (115g) shredded mozzarella cheese
  • 2 tbsp (30g) mayonnaise

Instructions:

  1. In a bowl, toss the zucchini, peppers, and onion with olive oil, Italian seasoning, salt, and pepper.
  2. Heat your grill or grill pan over medium-high heat. Grill vegetables for 3–4 minutes per side until charred and tender-crisp. Remove and set aside.
  3. Spread 1 tbsp (15g) of softened cream cheese evenly across two slices of bread.
  4. Layer the shredded mozzarella on top of the cream cheese, then arrange the grilled vegetables over the mozzarella, pressing down slightly.
  5. Top with the remaining bread slices.
  6. Spread a thin layer of mayonnaise on the top exterior slice of bread.
  7. Place the sandwich mayo-side down in a skillet over medium heat. Spread mayonnaise on the side now facing up.
  8. Grill for 3–5 minutes per side, pressing gently with a spatula, until mahogany-colored and cheese is oozing.