This grilled mozzarella sandwich is a hearty blend of melty cheese, creamy avocado, and bold Rupen’s Red Chili Paste layered between crisp, toasted ciabatta. Each bite delivers a smoky, spicy punch balanced by fresh grilled veggies and a satisfying crunch.
Ingredients:
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1 ciabatta roll or sandwich bun
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4–5 slices zucchini or eggplant (or both)
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2–3 slices fresh mozzarella or paneer (low-fat if preferred)
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¼ avocado, thinly sliced
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2 tablespoons Rupen’s Red Chili Paste
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1 teaspoon olive oil
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Salt and pepper to taste
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(Optional): caramelized onions or grilled mushrooms
Instructions:
- Heat olive oil in a skillet or grill pan over medium heat. Grill zucchini/eggplant until tender and golden, about 3–4 minutes per side. Season lightly with salt and pepper.
- Slice the ciabatta roll and toast both sides until lightly crisp.
- Spread Rupen’s Red Chili Paste on the bottom half of the bread. Add grilled veggies, mozzarella or paneer, and sliced avocado. Include caramelized onions or mushrooms if desired. Close with the top half of the bread.
- Toast the assembled sandwich in a skillet or panini press until the cheese warms and the bread is golden, if you like it extra melty and crisp.
- Cut in half and serve warm.
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