grilled vegetable sandwich recipe

Written ByJenny Smyth Posted on
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The Best grilled vegetable sandwich recipe

I’ve been making grilled vegetable sandwiches for years, and they’re still a staple in my household. My kids love helping me assemble the ingredients, and my husband enjoys the way the flavors all come together. I’ve tried various versions of this recipe, but this one remains my favorite.

The combination of char-grilled vegetables, gooey cheese, and crunchy bread is a winning combination that never gets old. When I’m short on time, I love that I can throw everything on the grill and have a delicious meal ready in no time. My family always asks for seconds when we have these sandwiches, and I’m happy to oblige.

It’s a great way to get some extra veggies into their diet, and they don’t even notice! The best part is that you can customize it to your liking with your favorite vegetables and cheese. I like to use zucchini, bell peppers, onions, and mushrooms, but feel free to get creative with your own favorite combinations.

This recipe is perfect for a quick weeknight dinner or a special occasion like a holiday gathering or potluck. Plus, it’s incredibly easy to make in bulk for a crowd. Just throw everything on the grill and serve – voila!

You’ll be the star of the show with this one. One thing I love about grilled vegetable sandwiches is how healthy they are compared to traditional burgers or sandwiches. With all the vegetables and lean cheese, you can feel good about what you’re feeding your family.

And let’s not forget about the benefits of grilling – it’s a great way to get some outdoor time with your loved ones while cooking up a storm. My kids love running around the backyard while I’m tending to the grill, and it’s quality time we all cherish.

Grilled Vegetable Sandwich

4.8 from 1062 votes

A hearty sandwich filled with smoky grilled vegetables, creamy spread, and crusty bread. Perfect for a light lunch or dinner with a side of chips or salad.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Grilled Vegetables

1 large zucchini, sliced lengthwise into 1/4-inch strips
1 large yellow squash, sliced lengthwise into 1/4-inch strips
1 red bell pepper, seeded and quartered
1 small eggplant, sliced into 1/4-inch rounds
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano

For the Sandwich Assembly

4 crusty rolls or ciabatta buns, halved
1/2 cup basil pesto or roasted red pepper spread
4 slices provolone or mozzarella cheese (optional)
1 cup fresh arugula or spinach leaves
1/4 cup thinly sliced red onion

👨‍🍳Directions

1Preheat a grill or grill pan over medium-high heat, about 400°F.
2Brush the zucchini, yellow squash, bell pepper, and eggplant slices with olive oil on both sides, then season evenly with salt, black pepper, and dried oregano.
3Place the vegetables on the hot grill in a single layer, working in batches if needed.
4Grill for 4 to 5 minutes per side, until they have distinct grill marks and are tender when pierced with a fork, then transfer to a plate.
5While the vegetables are grilling, lightly toast the cut sides of the rolls on the grill for about 1 minute, until golden and crisp.
6Spread a generous layer of pesto or roasted red pepper spread on the bottom half of each roll.
7Layer the grilled vegetables evenly among the four sandwiches, adding a slice of cheese on top if desired.
8Top with a handful of arugula and a few slices of red onion, then close the sandwiches with the top halves of the rolls.
9For a warm, melty sandwich, return the assembled sandwiches to the grill for 1 to 2 minutes per side, pressing gently with a spatula.
10Serve immediately while the bread is crisp and the vegetables are warm.

🔧Equipment

Grill or grill pan
Tongs
Basting brush
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 15mg🧂Sodium: 680mg🌾Total Carbs: 42g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 12g

📝Notes

For extra flavor, add a drizzle of balsamic glaze or a squeeze of lemon juice before serving. You can also use a mix of your favorite seasonal vegetables like mushrooms or asparagus.

Watch Video Of How Grilled Vegetable Sandwich Works

This grilled vegetable sandwich recipe is perfect for any occasion – whether it’s a quick weeknight dinner or a special event like a holiday gathering or potluck.

One thing that sets this recipe apart is its ease of preparation: just toss all the ingredients on the grill and serve!

You can store any leftover sandwiches in an airtight container in the fridge for up to 24 hours or freeze them for up to 2 months for later use.

❓ Frequently Asked Questions About Grilled Vegetable Sandwich

1.

What type of cheese is best for grilled vegetable sandwiches?

I prefer using a blend of mozzarella and parmesan for their creamy texture and rich flavor. However, you can also use cheddar or provolone if you prefer a stronger taste.

2.

Can I use pre-shredded cheese instead of buying blocks?

While it’s more convenient to use pre-shredded cheese, I highly recommend buying blocks of mozzarella or cheddar instead. The flavor will be more pronounced and you’ll avoid any additives found in pre-shredded cheese.

3.

How do I prevent my vegetables from becoming soggy after grilling?

To prevent sogginess, make sure to brush your vegetables with olive oil before grilling. This will help them stay crisp even after cooking.

4.

Can I add other ingredients like meat or eggs to make this recipe more substantial?

Sure! You can definitely add cooked chicken or steak for extra protein or scrambled eggs for added richness.

5.

How long does it take to grill these sandwiches?

The grilling time will depend on your grill’s heat level and the thickness of your bread slices. Aim for 3-5 minutes per side until golden brown and crispy.

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