1 teaspoon freshly ground black pepper, plus more to taste
1 orange bell pepper, seeded and sliced into 1/2 in wide strips
1 red bell pepper, seeded and sliced 1/2 in wide strips
1 zucchini, sliced lengthwise into 1/4 in thick planks
1 yellow squash, sliced lengthwise into 1/4 in thick planks
4 ½ tablespoons French’s® Creamy Mustard, plus more for drizzling
6 ciabatta rolls
1 ¾ cups arugula (50 g)
3 tablespoons fresh basil, chopped
½ lemon, juiced
red pepper flake, to taste
2 balls burrata
Nutrition Info
Calories 325
Fat 18g
Carbs 26g
Fiber 11g
Sugar 6g
Protein 14g
How to Make It
1. Step
In a large bowl, toss the orange and red bell peppers, zucchini, and yellow squash with 2 tablespoons olive oil, the salt, and black pepper until well-coated.
2. Step
Heat the grill (or a grill pan) to medium heat, then grill the vegetables, flipping once, until tender, about 15 minutes. Remove the vegetables from the grill and set aside.
3. Step
Slice the ciabatta rolls in half, then spread the French’s® Creamy Mustard on both halves.
4. Step
Reduce the heat on the grill to medium-low. Place the ciabatta rolls on the grill, cut-side down, and toast for about 3 minutes, until golden brown.
5. Step
In a medium bowl, toss together the arugula, basil, lemon juice, and remaining tablespoon of olive oil. Season with salt, black pepper, and red pepper flakes to taste.
6. Step
Divided the burrata balls into 6 equal portions.
7. Step
Assemble the sandwiches: Top the bottom halves of the ciabatta rolls with the grilled vegetables, burrata, and arugula salad. Drizzle more French’s® Creamy Mustard over the cut sides of the top halves of the ciabatta rolls, then place atop the sandwiches to close and secure with toothpicks.
