Fral'S Caprese Sandwich On Grilled Ciabatta Bread

Name: Fral'S Caprese Sandwich On Grilled Ciabatta Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup prepared mayonnaise; 4 garlic cloves, smashed to a paste; 1/4 cup peppercorn mustard; salt & freshly ground black pepper; 1 medium eggplant, sliced crosswise; 3 tablespoons balsamic vinegar, for basting (the good stuff); 2 tablespoons canola oil; 2 red bell peppers, roasted and peeled; 1 loaf ciabatta, sliced lengthwise in 1/2; 1/2 lb fresh mozzarella cheese, thinly sliced; 1 cup fresh basil leaf; 1 cup baby arugula

Servings: persons

1/2 cup prepared mayonnaise
4 garlic cloves, smashed to a paste
1/4 cup peppercorn mustard
salt & freshly ground black pepper
1 medium eggplant, sliced crosswise
3 tablespoons balsamic vinegar, for basting (the good stuff)
2 tablespoons canola oil
2 red bell peppers, roasted and peeled
1 loaf ciabatta, sliced lengthwise in 1/2
1/2 lb fresh mozzarella cheese, thinly sliced
1 cup fresh basil leaf
1 cup baby arugula

1
Combine the mayonnaise, peppercorn mustard (or any spicy mustard) and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate to let the flavors meld while you work on the rest of the sandwich.
2
Heat a grill to high.
3
Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side, basting with the balsamic on both sides. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a tightly closed paper bag and let steam for 10 minutes. Remove the skin and the seeds and cut the peppers into strips and set aside.
4
When ready to assemble, slice the bread in half lengthwise and put in the toaster oven, cut side up, and toast until a light brown color appears it crisps up slightly. Spread the bread with the mayonnaise mixture on both sides and top the bottom half with eggplant, then arugula, then the peppers and then the cheese. Return this half to the toaster oven to melt the cheese, remove and add the basil then cover with the top of the bread, slice and serve.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup prepared mayonnaise, 4 garlic cloves, smashed to a paste, 1/4 cup peppercorn mustard, salt & freshly ground black pepper, and more.

Yes, Fral'S Caprese Sandwich On Grilled Ciabatta Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!