With Spring right around the corner we’ve got our minds on all the warm-weather activities, like picnics in the park! And this grilled veggie sandwich is the perfect addition to your picnic basket!
Made with refreshing veggies, flavorful burrata, and our Bold & Tangy Deli Mustard, this sandwich delivers on flavor!
Ingredients:
- 2 zucchini or yellow squash, sliced lengthwise
- 2 bell peppers, quartered
- 1 loaf Tuscan or 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
- 1/2 cup Beano’s Balsamic Sub Dressing
- 4 tbsp Beano’s Bold & Tangy Deli Mustard
Directions:
1. In a large bowl, toss the zucchini and peppers with 3/4 of the dressing. Let sit 10 minutes.
2. Preheat the grill or grill pan to high.
3. Rub each half of the bread with the rest of the Balsamic Sub Dressing. Grill the bread, cut side down, for 3-5 minutes or until light grill marks appear. At the same time, grill the peppers and zucchini until softened, 3-4 minutes per side. Remove everything from the grill.
4. Working with the bottom piece of bread, spread half the deli mustard, then layer on the vegetables, burrata, and provolone. Add the spinach and herbs. Drizzle the remaining half of deli. Add the top half of the bread and gently push down on the sandwich. At this point, you can slice the sandwich and serve warm or wrap the sandwich tightly and place in the fridge for 1 hour or up to 1 day. Before serving, cut into 4-6 sandwiches.
