START TO FINISH: 30 minutes MAKES 4 sandwiches
8 slices sourdough bread
2 tablespoons olive oil
1⁄4 cup mayonnaise
2 medium tomatoes, thinly sliced
1 medium zucchini, thinly sliced diagonally
1 small red onion, thinly sliced
1⁄4 cup oil-packed dried tomatoes, drained and snipped
1⁄2 to 3⁄4 cup fresh basil leaves
1⁄2 to 3⁄4 cup shredded mozzarella cheese (2 to 3 ounces)
1 Brush 1 side of bread slices with oil. Spread the other side of 4 of the bread slices with mayonnaise. Layer the mayonnaise-topped bread with tomato slices, zucchini, red onion, and dried tomato. Sprinkle with basil and cheese. Top with the remaining 4 bread slices, oiled sides up.
2 Heat an extra-large skillet over medium-low heat. Place sandwiches in skillet. Weight sandwiches down with a heavy skillet. Cook until bread is lightly toasted. Turn sandwiches over, weight down, and cook until bread is lightly toasted and cheese is melted.
PER SANDWICH: 386 cal., 23 g total fat (5 g sat. fat), 13 mg chol., 526 mg sodium, 37 g carb., 3 g fiber, 11 g pro.
