Grilled Courgette & Pesto Ciabatta

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Vegetarian sourdough ciabatta with chargrilled courgette ribbons, pesto and mozzarella

Grilled Courgette and Pesto Ciabatta

Easy 20 min 2 sandwiches Ciabatta · Vegetarian

Most vegetarian sandwiches fail because they are wet. The fix is a griddle: chargrilling the courgette drives off water and concentrates what is left, so you get smoke and sweetness instead of a damp filling.

Ingredients

Sandwich

  • 1 sourdough ciabatta (wheat), split
  • 2 medium courgettes
  • 1 ball mozzarella (milk), torn and patted dry
  • 3 tbsp basil pesto (contains milk and often nuts)
  • 2 tbsp olive oil
  • Squeeze of lemon, salt and black pepper

Method

  1. Ribbon the courgettes. Slice lengthways into ribbons about 4mm thick. A vegetable peeler makes them too thin — they need enough body to hold a char.
  2. Griddle. Brush with oil, season, and griddle in a very hot dry pan for 2 to 3 minutes a side until properly marked. Do not crowd the pan or they steam instead of charring.
  3. Dress while hot. Squeeze lemon over the hot ribbons and leave them to cool for five minutes. Dressing them hot means they actually absorb it.
  4. Build. Spread pesto over both cut faces. Layer the courgette ribbons in overlapping folds, then the mozzarella.
  5. Close. Close, press gently and cut at an angle.
Tip: Let the courgettes cool before they meet the mozzarella. Hot ribbons will melt it into a slick that soaks straight into the crumb.

Every sandwich here is only as good as the bread. Ours starts with a live culture — buy a live sourdough starter and bake your own.

Frequently asked questions

How do I stop a vegetable sandwich going soggy?

Cook the water out rather than adding raw vegetables. Griddling, roasting or salting and draining all work. Then dress while hot, cool completely, and keep anything wet away from the bread with a layer of cheese or pesto.

Is pesto vegetarian?

Not always — traditional Genovese pesto contains Parmesan, which is made with animal rennet. Check the label or use a pesto made with a vegetarian hard cheese.

Can I use aubergine instead?

Yes, and it is excellent, but salt the slices for twenty minutes and pat them dry first. Aubergine holds far more water than courgette and will otherwise flood the sandwich.

What else can I add?

Roasted red pepper, artichoke hearts or a few olives all work. Resist adding tomato — it is the single most reliable way to ruin the bread.

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