Caprese Sandwich with Olive Pesto

Ingredients

• Zucchini, sliced ¼ inch thick
• Red onion, sliced about ¼ inch thick
• Portobello mushrooms, sliced about ½ inch thick
• Extra-virgin olive oil, for drizzling
• Balsamic vinegar, for drizzling
• Sea salt & fresh black pepper
• ¼ cup green olives
• ½ cup slivered or chopped almonds, toasted
• 2 big handfuls of basil (about 1 packed cup)
• Juice of ½ a lemon, plus some zest
• Splash of balsamic vinegar
• Sea salt and fresh black pepper
• Crushed red pepper flakes
• Grainy bread, sourdough, or ciabatta, toasted or grilled
• Olive & almond pesto
• Arugula
• Basil leaves
• Grilled veggies (your favorites, or see below)
• Fresh mozzarella (vegan sub: sliced avocado)
• Roasted red peppers

Instructions

1. Grill the veggies: Slice veggies and toss them with a bit of olive oil, balsamic, salt and pepper.
2. Heat your grill or grill pan to medium high.
3. I like to grill my veggies in order of most to least delicate because the pan holds more and more heat as I go. Here, I started with the zucchini (a few minutes per side, just until grill marks form), then the onions (grill a little longer than the zucchini), and lastly the mushrooms (I grill these until they're tender and nearly falling apart - 8-12 minutes total depending on the heat).
4. Make the pesto: Blend the olives, almonds, basil, lemon juice & zest, balsamic all in a food processor. Taste and adjust seasonings, adding salt, pepper, and red pepper flakes to your liking.
5. Assemble sandwiches with bread, a spread of pesto, arugula, basil leaves, grilled veggies, slices of mozzarella, and roasted red peppers. Top with a pinch of salt and red pepper flakes.