Recipe | Grilled Vegetable Burrata Sandwich with Lemon Thyme Honey Mustard

Recipe | Grilled Vegetable Burrata Sandwich with Lemon Thyme Honey Mustard

Red peppers, basil, squash, oh my! This sandwich recipe from Half Baked Harvest will send you sailing through the summer with all of the garden freshness that you so desire. Perfect for a patio lunch with friends or a day in the sun, this thirty-minute recipe will be one of your summer’s biggest hits, all with ingredients that can come fresh from your PopUp Garden.



Ingredients (makes 6 servings)



  • ¼ cup extra virgin olive oil
  • 3 tbsp honey
  • 2 tbsp Dijon mustard
  • Juice from one lemon
  • 2 tbsp champagne or apple cider vinegar
  • 2 tbsp garden-fresh basil
  • 1 tbsp chopped, garden-fresh thyme
  • 2 cloves of garden-fresh garlic, grated
  • Kosher salt, black pepper, and red pepper flakes



  • 2 garden-fresh zucchinis or yellow squash, sliced lengthwise
  • 2 garden-fresh bell peppers, quartered
  • 1 loaf ciabatta bread, halved lengthwise
  • 4 slices provolone cheese
  • 8 ounce burrata cheese
  • 1 cup garden-fresh baby spinach
  • ½ cup garden-fresh fresh basil or mixed herbs



  1. To make the dressing, combine all ingredients and whisk until smooth. Adjust salt and pepper accordingly.
  2. In a large bowl, toss those straight-from-the-garden (and washed!) zucchinis and peppers with ½ of the dressing prepared. Let marinate for 10 minutes.
  3. Preheat the grill or warm a grill pan to high.
  4. Rub each half of the bread with olive oil. Is your mouth watering yet?! Grill the bread, cut side down, for 3-5 minutes until faint grill marks are present. At the same time, grill the peppers and zucchini until softened, 3-4 minutes per side. Remove everything from grill or heat.
  5. Take the bottom piece of bread and drizzle with a couple spoonfuls of the dressing. Layer on those fresh veggies, spinach and herbs, and burrata and provolone cheeses. Drizzle the remaining dressing over everything.
  6. Add the top half of the bread and slice in the middle to serve warm. Sandwich can also be wrapped in foil and placed in the fridge for 1 hour or up to 1 day.

We’ve got a feeling that this sandwich is bound to ‘pop’ up as the sandwich of the summer, and with mostly fresh ingredients, no less! Show us who you are splitting your sandwich with, or if you chose to have it to yourself (right on!) with us using the hashtags #mypopupgarden #poppingonmyplate.













Recipe from


Leave a comment