Makes 2 sandwiches
Dressing/Marinade:
1/4 cup extra virgin olive oil
3 tablespoons honey
2 tablespoons grainy dijon mustard
Juice of 1 lemon
2 tablespoons champagne or apple cider vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
2 cloves garlic, grated
Kosher salt, black pepper
1 tsp red pepper flakes to taste
Sandwich:
2 zucchini or yellow squash, sliced lengthwise
2 bell peppers, quartered
1 loaf ciabatta bread, halved lengthwise
4 slices sharp provolone cheese
spreadable cheese, especially Boursin Basil and Chive, to spread on bread
1 cup baby spinach or arugula
1/2 cup fresh basil or mixed herbs
Combine all dressing ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper as needed.
In a large bowl, toss the zucchini and bell peppers with half of the dressing. Let sit for 10 minutes.
Preheat the grill or grill pan to high.
Rub each half of the ciabatta bread with olive oil. Grill the bread, cut side down, for 3-5 minutes or until light grill marks appear. Or, broil in the oven. Can also add the cheeses to the bread as well before putting it in the oven.
Grill the bell peppers and zucchini until softened, about 3-4 minutes per side.
Assemble the Sandwich
Working with the bottom piece of bread, drizzle with a couple spoonfuls of the dressing.
Layer on the grilled vegetables. Add the spinach/arugula and fresh herbs.
Drizzle the remaining dressing over everything.
Add the top half of the ciabatta and gently press down on the sandwich.
For extra flavor, you can add grilled onions or other vegetables to the sandwich.
If you don’t have a grill, you can use a grill pan or even roast the vegetables in the oven.