Short Description

A warm, crusty ciabatta loaf layered with tender grilled eggplant, creamy mozzarella, sun-dried tomatoes, fresh greens, and herbaceous pesto—perfectly melted and pressed for a hearty, rustic Italian bite.

Why You’ll Love This Recipe

This sandwich delivers robust Mediterranean flavors in every bite. The smokiness of grilled eggplant contrasts beautifully with the soft, creamy mozzarella and tangy sun-dried tomatoes. Pesto adds an aromatic depth, and the ciabatta provides a crunchy, satisfying base. It’s easy to make, vegetarian, and perfect for lunch or a casual dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ciabatta loaf, halved lengthwise
• 1 medium eggplant, sliced and grilled
• 1 cup baby mozzarella balls (bocconcini)
• 1/3 cup sun-dried tomatoes, sliced
• 1 cup baby spinach or kale
• 3 tablespoons basil pesto
• 1 tablespoon olive oil
• Salt and black pepper to taste

Directions

1. Brush the eggplant slices with olive oil, season with salt and pepper, and grill over medium heat for 3–4 minutes per side until tender and slightly charred.
2. Spread pesto on both cut sides of the ciabatta.
3. On the bottom half, layer grilled eggplant, mozzarella, sun-dried tomatoes, and greens.
4. Place the top half of the bread on the sandwich and press down gently.
5. Toast in a panini press or heated skillet with a weight on top until the bread is golden and the cheese has melted, about 5–6 minutes.
6. Slice into halves or quarters and serve warm.

Servings and Timing

• Servings: 2 sandwiches
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Variations

• Add protein: Include slices of grilled chicken or turkey for a heartier option.
• Vegan version: Use vegan mozzarella and pesto, and skip the cheese if preferred.
• Bread alternatives: Swap ciabatta with focaccia, sourdough, or baguette.
• Extra kick: Add roasted red peppers or a drizzle of chili oil for some heat.

Storage/Reheating

• To store: Wrap the sandwich tightly in foil or an airtight container and refrigerate for up to 2 days.
• To reheat: Warm in a skillet or oven at 350°F (175°C) for 5–7 minutes until the sandwich is hot and the bread is crisp again.

FAQs

What type of eggplant is best for this sandwich?

Globe eggplants work well due to their meaty texture, but any variety can be used when sliced evenly.

Can I use regular mozzarella instead of bocconcini?

Yes, regular mozzarella cut into thick slices is a fine substitute.

Is it necessary to grill the eggplant?

Grilling enhances flavor and texture, but you can roast or sauté the slices if preferred.

What’s the best way to keep the sandwich from getting soggy?

Use well-drained sun-dried tomatoes and lightly toast the bread before assembling.

Can I use store-bought pesto?

Absolutely. Choose a high-quality basil pesto or make your own for maximum flavor.

Is this sandwich freezer-friendly?

It’s best enjoyed fresh, but you can freeze the grilled eggplant separately and assemble later.

Can I serve this cold?

Yes, it can be eaten cold, but the flavors are more vibrant when served warm and melty.

How do I press the sandwich without a panini press?

Use a heavy skillet or a foil-wrapped brick to press the sandwich in a regular pan.

What side dishes pair well with this sandwich?

Serve with a green salad, chips, or a bowl of tomato soup for a complete meal.

Is this sandwich gluten-free?

It can be made gluten-free by using a suitable gluten-free ciabatta or similar bread.

Conclusion

The Grilled Eggplant & Mozzarella Ciabatta Sandwich brings rustic Italian flavors into a simple yet luxurious meal. Whether you’re preparing a quick lunch or a comforting dinner, this hearty sandwich is sure to satisfy with its savory layers and melty texture. Ideal for vegetarians and sandwich lovers alike.

Grilled Eggplant & Mozzarella Ciabatta Sandwich

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Lunch
• Method: Grilling, Pressing
• Cuisine: Italian
• Diet: Vegetarian

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Description

Un pain ciabatta chaud et croustillant garni d’aubergines grillées tendres, de mozzarella crémeuse, de tomates séchées au soleil, de légumes verts frais et de pesto herbacé, parfaitement fondu et pressé pour une bouchée italienne copieuse et rustique.

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Ingredients

• 1 pain ciabatta, coupé en deux dans le sens de la longueur
• 1 aubergine moyenne, tranchée et grillée
• 1 tasse de petites boules de mozzarella (bocconcini)
• 1/3 tasse de tomates séchées au soleil, tranchées
• 1 tasse de jeunes épinards ou de chou frisé
• 3 cuillères à soupe de pesto au basilic
• 1 cuillère à soupe d’huile d’olive
• Sel et poivre noir au goût

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Instructions

1. Badigeonnez les tranches d’aubergine d’huile d’olive, assaisonnez de sel et de poivre et faites-les griller à feu moyen pendant 3 à 4 minutes de chaque côté jusqu’à ce qu’elles soient tendres et carbonisées.
2. Étalez du pesto sur les deux moitiés de la ciabatta.
3. Disposez d’un côté des aubergines grillées, des boules de mozzarella, des tomates séchées au soleil et des légumes verts.
4. Fermez le sandwich et appuyez légèrement.
5. Faites griller le pain dans une presse à panini ou une poêle avec un poids dessus jusqu’à ce qu’il soit doré et que le fromage soit fondu, environ 5 à 6 minutes.
6. Couper en deux ou en quatre et servir chaud.

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Notes

• Remplacez les épinards par du chou frisé ou de la roquette pour différents profils de saveurs.
• Utilisez de la mozzarella fumée pour un goût plus profond.
• Peut être servi froid si pressé à l’avance.

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Nutrition

• Serving Size: 1 sandwich
• Calories: 410 kcal
• Sugar: 5 g
• Sodium: 720 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 4 g
• Protein: 16 g
• Cholesterol: 35 mg