Grilled Vegetable Sandwich With Herbed Ricotta Recipe

It’s mid-summer and I finally perfected my Grilled Vegetable Sandwich with charred summer vegetables, whipped herbed ricotta, toasted ciabatta and a sweet balsamic glaze, all pulled together by one unexpected ingredient.

It’s mid-summer and I keep coming back to this Grilled Vegetable Sandwich. I love piling smoky eggplant onto torn ciabatta the bread toasted so it crunches but still so chewy inside.

The best part is how those contrasts flip your idea of a Veggie Sandwich from a sad desk lunch to something you actually want for dinner, and then again as a late night snack. I never planned it to be showy but people always ask where I learned the trick.

Messy, bright, kind of loud and totally addictive. Youll want a second before youre finished.

Ingredients

• Ciabatta gives chewy crust and soft crumb, it’s mainly carbs, makes sandwich hearty.
• Eggplant is meaty, high in fiber and antioxidants, soaks up grill flavors.
• Zucchini adds light veg moisture, low calories, vitamin C and potassium.
• Red bell peppers are sweet and colorful, loaded with vitamin C and natural sweetness.
• Herbed ricotta gives creamy protein and calcium, mild tang that balances veggies.
• Balsamic adds sweet sour punch, concentrated flavor, a little acidity cuts richness.
• Arugula brings a peppery bite, leafy vitamins and minerals, keeps the sandwich fresh.
• Fresh basil gives bright herbal scent and aroma, tiny vitamin boost and freshness.

Ingredient Quantities

• 1 large ciabatta loaf about 10 to 12 oz, halved crosswise
• 1 medium eggplant about 1 lb, sliced 1/2 inch rounds
• 2 medium zucchini, sliced lengthwise about 1/4 inch thick
• 2 red bell peppers, halved, seeds removed
• 1 small red onion, sliced about 1/2 inch thick
• 8 oz cremini mushrooms, thickly sliced
• 3 tbsp extra virgin olive oil
• 1 1/2 cups whole milk ricotta
• 2 tbsp fresh basil, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, chopped
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/3 cup balsamic vinegar
• 1 tbsp honey or brown sugar
• 4 oz baby arugula or baby spinach, loosely packed
• 8 to 12 fresh basil leaves for layering
• Salt and freshly ground black pepper, to taste

How to Make this

1. Make the balsamic glaze: put 1/3 cup balsamic vinegar and 1 tbsp honey or brown sugar in a small saucepan, bring to a simmer over medium heat and cook until reduced by about half and syrupy, 8 to 12 minutes; take off heat and let cool so it thickens a bit.

2. Prep the vegetables: slice 1 medium eggplant into 1/2 inch rounds, slice 2 zucchini lengthwise about 1/4 inch thick, halve and seed 2 red bell peppers, slice 1 small red onion into 1/2 inch rounds, and thickly slice 8 oz cremini mushrooms; toss everything with about 2 tbsp extra virgin olive oil and salt and freshly ground black pepper to taste.

3. Char the peppers first: grill or broil the pepper halves cut side down until skin is blackened and blistered, 6 to 10 minutes, then put them in a bowl and cover with foil for 10 minutes so skins loosen; peel if you like and slice into strips. This step makes the peppers sweet and easy to eat.

4. Grill the rest: heat the grill or a grill pan to medium-high and cook eggplant, zucchini, onion and mushrooms in batches so they dont overcrowd the pan; cook until nicely charred and tender, about 3 to 5 minutes per side for most pieces, remove and season with a little extra salt if needed.

5. Make the herbed ricotta: in a bowl combine 1 1/2 cups whole milk ricotta, 2 tbsp finely chopped fresh basil, 2 tbsp finely chopped parsley, 1 tbsp chopped chives, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper; mix well and taste, adjust salt or lemon if needed — using ricotta at room temp makes it spread easier.

6. Toast the ciabatta: slice 1 large ciabatta loaf crosswise, brush cut sides with the remaining 1 tbsp olive oil and grill or toast cut-side down until golden and crisp, about 2 to 4 minutes; crisp bread keeps the sandwich from getting soggy.

7. Assemble: spread a thick layer of herbed ricotta on the bottom ciabatta half, pile on a mix of the grilled eggplant, zucchini, peppers, onion and mushrooms, tuck in 4 oz loosely packed baby arugula or baby spinach and 8 to 12 fresh basil leaves for bright flavor.

8. Finish and season: drizzle the balsamic glaze over the veggies (start light, you can always add more), then add a little extra salt and freshly ground black pepper to taste.

9. Close, press and serve: top with the other ciabatta half, press gently, slice into portions and serve warm; let the sandwich sit 1 to 2 minutes so the glaze soaks in a bit. Leftover glaze keeps in the fridge for up to 2 weeks.

Equipment Needed

1. Small heavy bottomed saucepan for the balsamic glaze
2. Cutting board and a sharp chef’s knife for slicing veggies and the ciabatta
3. Large mixing bowl to toss the veggies with oil, salt and pepper
4. Grill or grill pan or broiler with a rimmed baking sheet to char peppers and grill the other vegetables
5. Tongs and a spatula to flip and move the pieces while cooking
6. Bowl and spoon or rubber spatula to mix and spread the herbed ricotta
7. Measuring cups and spoons for the glaze and ricotta seasonings
8. Kitchen foil to cover the peppers while the skins loosen, plus a plate or tray to rest cooked veggies on
9. Serrated bread knife to slice the ciabatta and a pastry or silicone brush to oil the cut sides

FAQ

Grilled Vegetable Sandwich With Herbed Ricotta Recipe Substitutions and Variations

• Ciabatta loaf: swap for a sturdy sourdough boule, a thick slice of focaccia, or a country baguette that’s been halved and lightly toasted — pick something that won’t go soggy under the veggies.
• Eggplant slices: use large portobello caps, thick sweet potato rounds (roast a bit longer), or extra-large slices of summer squash if you want a milder flavor and quicker grill time.
• Whole milk ricotta (herbed): replace with whipped goat cheese for tang, mascarpone thinned with a splash of milk for creaminess, or strained Greek yogurt mixed with a little olive oil and herbs for a lighter spread.
• Balsamic vinegar + honey glaze: use a store bought balsamic glaze, reduce red wine vinegar with a touch of brown sugar, or try pomegranate molasses for a sweet-tart finish if you want something different.

Pro Tips

1) Salt the eggplant and let it sit for about 20 minutes, it pulls out bitter juices and a lot of water so your sandwich wont be soggy. Rinse and really pat dry before oiling, otherwise the grill just steams the slices.

2) Dont crowd the grill or pan, do it in batches so everything chars instead of steams. Hot, quick cook time gives better texture, flip as little as possible so you get good color.

3) Let the ricotta come to room temp and whip it with the lemon and herbs, a little whisking makes it way creamier and easier to spread. If your ricotta seems watery, dump it in a fine mesh or cheesecloth for 20 to 30 minutes, youll get a thicker spread that holds up.

4) Toast the ciabatta well and use a light hand with the glaze, start with less then add more, you can always add but you cant take it away. Press the sandwich gently (a heavy skillet or a short press time in a panini press works), but dont overpress or all the good layers will flatten and get limp.