Let’s Get Cookin’: Sautéed Tomato, Zucchini, and Mozzarella Sandwich

by alexandra

Sautéed Tomato, Zuchinni, and Mozzarella Sandwich - a super easy,

Lately it feels like I’ve dropped of the face of blogging earth, but  - hey! – I’m back. :)

Sautéed Tomato, Zuchinni, and Mozzarella Sandwich - a super easy, "gourmet" veggie sandwich recipe | from brighteyedbaker.com @ brighteyedbaker

One thing you don’t fully realize when you start a food blog is that it’s going to semi-take-over-your-life and when life gets really busy, it feels impossible to keep up. So I’ve still been making food and testing recipes (of course!), but taking photos and editing and recipe-writing and post-writing has been wayyy over my head. And apparently, spelling the word “zucchini” correctly is a little too much for me at the moment as well. I may have already written it 20 times in the recipe, but somehow I still can’t seem to spell it right the first time.

….Zucchinni

….Zuchinni

….Zucchinniiiii? ← just kidding

Maybe someday I’ll get it down. :(

Sautéed Tomato, Zuchinni, and Mozzarella Sandwich - a super easy, "gourmet" veggie sandwich recipe | from brighteyedbaker.com @ brighteyedbaker

Also speaking of way over my head – what happened to my “Let’s Get Cookin’” series? How has it been so long since that sweet corn salsa? Anyway, I decided that it was time for another savory recipe in between all the cookies, something like… a veggie sandwich recipe. Fast, easy, cheeeeesy, and just good. It’s super simple too: cook up some zuchinni zucchini slices with a bit of olive oil, sauté grape tomatoes with garlic, season it all with some sea salt and pepper, stuff it between two toasted-golden slices of sourdough with fresh mozzarella melted on top, and call it a day (or a meal, I guess).

Sautéed Tomato, Zuchinni, and Mozzarella Sandwich - a super easy, "gourmet" veggie sandwich recipe | from brighteyedbaker.com @ brighteyedbaker

Orrrr you can just use one slice of bread and call it a tartine (gettin’ fancy here). And, if you add some basil pesto, you get to call it a Zuchinni Caprese Sandwich/Tartine! Totally kicking myself for not thinking of that earlier…

Sautéed Tomato, Zuchinni, and Mozzarella Sandwich - a super easy, "gourmet" veggie sandwich recipe | from brighteyedbaker.com @ brighteyedbaker

Anyway, it’s versatile. I like that.

Sautéed Tomato, Zucchini, and Mozzarella Sandwiches

Cook Time: 15 minutes

2 sandwiches or tartines

Who said a good sandwich needs meat? Sautéed tomatoes, cooked zucchini, and melted mozzarella sandwich between two slices of crusty toasted bread make this vegetarian sandwich gourmet!

Ingredients

  • 2-4 slices of sourdough bread (French bread or another similar bread would also be good)*
  • basil pesto (optional)
  • 4 thick slices of fresh mozzarella cheese
  • Cooked Zucchini
  • 5-6 (1/2" thick) slices of zucchini (my zucchini was about 3" in diameter)**
  • 1 1/2 - 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste (I used sea salt)
  • Sautéed Tomatoes
  • 8 grape tomatoes, halved
  • 2 cloves garlic, minced
  • 1 teaspoon extra virgin olive oil
  • salt and pepper, to taste (I used sea salt)

Instructions

  1. Spread pesto (if using) on each slice of bread. Arrange thick mozzarella slices over two of the bread slices, covering each completely. Set aside.
  2. Cooked Zucchini:
  3. Heat a skillet over medium heat. Brush olive oil on both sides of each zucchini slice. Sprinkle salt and pepper over the tops of each. Place on warm skillet and cook, covered, for 10-15 minutes, until zucchini are translucent and fork-tender. During the last 5 minutes of cooking, or when they look almost ready, flip the zucchini over so the other sides get lightly browned and the zucchini cooks thoroughly. Towards the end of the cooking period, start sautéeing the tomatoes.
  4. Sautéed Tomatoes
  5. Warm a small skillet over medium heat with 1 teaspoon olive oil and minced garlic. Once the garlic starts to sizzle, add tomatoes and sauté for 2-3 minutes, until the tomatoes are just turning soft.
  6. While the tomatoes are cooking, toast the bread (included the slices with the mozzarella) until the bread starts to turn golden-brown and the cheese has melted (you may want to put a piece of foil under the bread in case the cheese starts to melt down the sides).
  7. Arrange zucchini and tomatoes over the two cheese-topped slices of bread. Top with a second slice of bread each (if using) to make two sandwiches. Serve hot and dig in!

Notes

*You can use two slices of bread if you want to serve these as open-faced sandwiches (tartines), or four slices for a traditional sandwich.

**Use 5-6 slices of zucchini depending on how much you can fit on each sandwich.

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I’ve spelled zucchini at least ten more times just now and it’s still not coming out right. #hopeless

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{ 3 comments… read them below or add one }

Consuelo @ Honey & Figs October 9, 2013

I’m so happy that you’re back, I missed your lovely recipes so much! This looks so simple yet delicious, and if it’s cheesy and gooey, you bet I’m in! Aw and I love the pictures as well: so bright and beautiful ;-)
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Erika October 10, 2013

Go you! Even with your busy life, your photos and composition are so gorgeous! This post reminds me a lot of a brighter version of Top With Cinnamon (I’m dying to know how she does her editing–she gets these gorgeous moody-bright effects!). Also, this looks delicious. I want it for a second lunch.
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alexandra October 11, 2013

Aww, thank you so much Erika! I love Izy’s photos so that’s a sweet compliment!

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