Take your sandwich to a whole new level by making this flavorful veggie and meat packed Grilled Sandwich.
If you haven’t tried a grilled sandwich yet, now is the time. Grilling intensifies flavors, adds a pleasant char, and makes simple ingredients taste exceptional. I teamed up with Pompeian Olive Oil to create this satisfying grilled sandwich packed with fresh vegetables, savory meats and melty cheese.
I love cooking outdoors with the kids — it’s a chance to get some Vitamin D and enjoy family time while preparing a meal. This past weekend we fired up the grill and made several dishes, including this grilled sandwich. One of the best parts is using garden-fresh vegetables or a crusty loaf from the farmer’s market for maximum flavor.
For this sandwich I used a ciabatta loaf filled with sliced tomato, romaine lettuce, pepperoni, prosciutto and fresh mozzarella. If you don’t have an outdoor grill, an indoor griddle or a hot skillet works just as well.
This recipe uses Pompeian Extra Virgin Olive Oil — the Robust variety — which is excellent for drizzling over bread and vegetables before grilling, and also works well in marinades, pastas and salads. Feel free to customize the toppings: swap breads, change the cheese, or add your favorite condiments. I like rolling my sandwich in parchment for an easy handheld meal when eating outdoors or strolling with the family.
ENJOY ~ Meagan
Grilled Sandwich
5-6 sandwiches
Ingredients
- 1 ciabatta loaf, cut into 2-inch slices and then sliced in half
- 2 tomatoes, sliced
- 5 romaine leaves
- 10 pepperoni slices
- 5 strips of prosciutto
- 5-6 strips/slices or fresh mozzarella
Instructions
Preheat your grill or griddle to 400°F. Oil the grates, then place the bread crust-side up and grill for about 3 minutes; remove. Drizzle olive oil over the tomato slices and romaine leaves, place them on the grill briefly (about 30 seconds) until slightly warmed and charred, then remove and set aside.
Assemble the sandwich: take one piece of ciabatta and layer two tomato slices, a romaine leaf, mozzarella, a strip of prosciutto and two pepperoni rounds. Top with the other half of the bread. If you prefer, return the assembled sandwich to the grill for a short time to warm through and melt the cheese.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Disclosure: This post was sponsored by Pompeian Extra Virgin Olive Oil. All opinions are my own and I appreciate your support for the brands I love. #trendinthekitchen