This Grilled Vegetable and Burrata Sandwich is a delightful fusion of flavors and textures, featuring tender, charred vegetables, creamy burrata, and bold provolone cheese. Served on rustic ciabatta bread, grilled to golden perfection, this sandwich achieves the perfect balance of crispiness and softness in every bite.
A homemade lemon thyme honey mustard dressing ties everything together, offering a sweet, tangy, and herby kick that enhances the fresh ingredients. Ideal for a casual lunch, picnic, or light dinner, this vibrant and satisfying sandwich is a versatile choice for any occasion.
Ingredients:
For the Lemon Thyme Honey Mustard Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons honey
- 2 tablespoons grainy Dijon mustard
- Juice of 1 lemon
- 2 tablespoons champagne vinegar (or apple cider vinegar)
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, grated
- Kosher salt, black pepper, and red pepper flakes, to taste
For the Sandwich:
- 2 zucchini or yellow squash, sliced lengthwise
- 2 bell peppers, quartered
- 1 loaf ciabatta bread, halved lengthwise
- 4 slices sharp provolone cheese
- 8 ounces burrata cheese
- 1 cup baby spinach
- 1/2 cup fresh basil or mixed herbs (like parsley, cilantro, etc.)
- Olive oil for grilling
Instructions:
Step 1: Make the Dressing
- In a small glass jar or bowl, combine 1/4 cup olive oil, 3 tablespoons honey, 2 tablespoons grainy Dijon mustard, juice of 1 lemon, 2 tablespoons champagne vinegar (or apple cider vinegar), 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh thyme, and 2 grated garlic cloves.
- Whisk until the mixture is smooth. Season with kosher salt, black pepper, and a pinch of red pepper flakes to taste.
- Taste the dressing and adjust seasoning if needed. Set aside.
Step 2: Marinate the Vegetables
- In a large bowl, toss the 2 sliced zucchinis or yellow squash and 2 quartered bell peppers with half of the dressing. Let the vegetables marinate for 10 minutes to absorb the flavors.
Step 3: Preheat the Grill
- Preheat your grill or grill pan to high heat.
Step 4: Grill the Bread and Vegetables
- While the vegetables are marinating, rub the halved ciabatta bread with olive oil on the cut sides.
- Grill the bread, cut side down, for about 3-5 minutes or until light grill marks appear and the bread is crispy. Remove from the grill and set aside.
- Grill the marinated zucchini and bell peppers for 3-4 minutes per side until softened and slightly charred. Remove from the grill once done.
Step 5: Assemble the Sandwich
- Place the bottom half of the grilled ciabatta bread on a cutting board. Drizzle a few spoonfuls of the remaining dressing over the bread to soak in the flavors.
- Layer the grilled vegetables over the bread, followed by 8 ounces of burrata, gently tearing it into pieces to spread evenly.
- Add 4 slices of sharp provolone cheese, then top with 1 cup of baby spinach and 1/2 cup fresh basil or mixed herbs.
- Drizzle the remaining dressing generously over the top.
Step 6: Finish and Serve
- Place the top half of the ciabatta bread over the sandwich and gently press down.
- At this point, you can slice and serve the sandwich warm, or you can wrap the sandwich tightly in parchment paper or plastic wrap and refrigerate for up to 1 hour or overnight to allow the flavors to meld together.
- When ready to serve, slice the sandwich into 4-6 portions and enjoy!
Cooking Notes:
- Vegetable Options: Feel free to swap out the zucchini and bell peppers for other grill-friendly vegetables like eggplant, mushrooms, or asparagus.
- Burrata Substitute: If you don’t have burrata, you can substitute it with fresh mozzarella for a similar creamy texture.
Serving Suggestions:
- With a Side Salad: Pair this sandwich with a light side salad or some grilled vegetables for a well-rounded meal.
- For a Picnic: This sandwich is perfect for picnics or outdoor gatherings. You can make it ahead and let the flavors develop as it chills.
Tips:
- Grill Marks: For a more visually appealing presentation, make sure to get nice grill marks on both the bread and vegetables by pressing them firmly onto the grill.
- Storing Leftovers: Store leftover sandwich portions in the fridge, tightly wrapped, for up to 2 days. The bread may soften, but the flavors will still be delicious.
Prep Time:
- 20 minutes
Cooking Time:
- 10 minutes
Total Time:
- 30 minutes
Nutritional Information (Per Serving):
- Calories: 500 kcal
- Protein: 20g
- Sodium: 750mg
Conclusion
This Grilled Vegetable Burrata Sandwich with Lemon Thyme Honey Mustard is a fantastic combination of fresh, vibrant flavors. The creamy burrata cheese, charred vegetables, and sharp provolone, all tied together with a zesty, slightly sweet dressing, make this sandwich a delightful and satisfying meal. Whether served warm or cold, this sandwich will impress with its complexity and deliciousness.
Enjoy this sandwich on a summer afternoon, at a picnic, or as a casual lunch, and relish the burst of flavors and textures in every bite