Grilled BZMT Sandwich with Sriracha Garlic Aioli

As in (crispy, thick-cut) bacon and fresh basil (they're sharing the B)... as in (grilled) zucchini, fresh mozzarella cheese and (heirloom) tomatoes. <----this is sandwiched in between grilled ciabatta bread that is slathered with a spicy Sriracha aioli; making this one big mamajamma of a sandwich. High Five.

Course Mains & Entrees

Cuisine American, Italian

Keyword aioli, bacon, basil, grilled sandwich, lunch, sandwich, Tomato, zucchini

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 535

Author Laurie McNamara

Equipment

Staub Pure Grill, Graphite Grey, 10 - Graphite Grey (1203018)

Ingredients

3/4 pound thick-cut applewood bacon
2 zucchinis depending on size sliced 3/16" thick (you'll need about 8 to 10 slices)
2 roma tomatoes sliced 1/4" thick
20 ounce loaf ciabatta sliced horizontally
olive oil
kosher salt and black pepper
8 ounces fresh mozzarella sliced
fresh basil leaves

FOR THE SRIRACHA AIOLI:

1/2 cup mayonnaise homemade or store bought
1 teaspoon Sriracha more or less to taste
1 clove garlic grated
1/4 teaspoon freshly ground black pepper

Instructions

Work in batches, cooking the bacon in a large skillet until crispy. Drain on a paper towel lined plate.
Meanwhile arrange the tomato slices on paper towel to absorb some of their liquids.
Next toss zucchini in 2 teaspoons olive oil, or more if needed until both sides are coated. Arrange the zucchini on a rimmed baking sheet and season with salt and pepper.
Lightly drizzle the cut side of the bread with olive oil and place both haves on a rimmed baking sheet as well.
Prepare the aioli by combining the mayo, sriracha, garlic and pepper. Stir to combine, cover tightly and refrigerate until ready to use.
Preheat your outdoor grill or grill pan to medium heat (about 300 to 350 degrees). Grill the zucchini slices for 3 to 4 minutes per side or until tender yet still firm and with good grill marks. Transfer the grilled zucchini back to the baking sheet.
Place the bread, cut-side down on to the grill. Grill for 3 to 4 minutes or until grill marks appear and the bread is toasted. Remove the bread to the sheet pan.
Spread a desired amount of the sriracha aioli on to the (cut side) grilled bottom half of the loaf. Arrange the tomatoes and season with salt and pepper. Arrange the grille zucchini over top, then the bacon and lastly the slices of mozzarella.
Place the half of the loaf with the toppings on to the grill. Reduce the heat on that side to medium low (about 200-250 degrees) and increase the unused side of the grill to medium high. Close the lid and allow the mozzarella to soften and start to melt. Transfer the bottom of the sandwich to the rimmed baking sheet and top with fresh basil leaves.
Replace the top portion of the sandwich, cut and serve.

Nutrition