Grilled Veggie Sandwich Recipe

Close up of grilled vegetable sandwich with mozzarella stacked two high.

Grilled Veggie Sandwich Recipe

This Mediterranean style Grilled Veggie Sandwich features eggplant, squash, red bell pepper and onions, drizzled with balsamic vinegar and slathered with pesto mayo. Focaccia or ciabatta bread is perfect for this flavorful and easy to make grilled vegetable sandwich. This recipe is vegetarian and easily vegan.

Course Dinner, Lunch

Cuisine Mediterranean, Vegetarian

Keyword Grilled Veggie Sandwich

Prep Time 25

Cook Time 15

Total Time 40

Servings Sandwiches

Calories 744kcal

Author Traci York

Ingredients

2, 14 ounces (420 grams) Red Bell Peppers medium* (see note)
1, 10 ounce (275 grams) Zucchini medium-large
1, 12 ounce (340 grams) Globe Eggplant slender or two smallish eggplants
1/3 cup (70 grams) Olive Oil
3/4 cup (172 grams) Mayonnaise
3/4 cup (150 grams) Pesto I like lemon basil
1 Loaf of Focaccia or Ciabatta Rolls enough for 4 sandwiches (about 4 inches ea)
1/2 cup (85 grams) Feta Cheese crumbled, I like sheep's milk feta
1/2 Red Onion sliced thin
Salt, Pepper, Red Pepper Flakes
Balsamic Vinegar a few splashes or drizzle per sandwich
4 Hand Fulls of Arugula or chopped spinach

Instructions

Prep the Grill

Heat gas grill on medium high heat. Once hot oil the grates by using a wadded up paper towel dipped in oil with tongs.

For the Grill

For the Peppers: Place the peppers directly on the grill grate, using tongs to rotate the peppers as they char, getting each side, top and bottom blackened. This takes about 12-20 minutes.
Remove the pepper from the grill, placing the pepper in a bowl. Cover for 10 minutes to steam (this will help the skin slip off with ease). Under running water, when the pepper is cool enough to handle, slip off the skin, remove the stem and seeds. Pat the pepper as dry as possible using paper towel. Slice into wide strips. Set aside
For the Zucchini & Eggplant: Slice the zucchini and eggplant lengthwise into 1/4 inch thick strips (you'll want to go thicker than thinner). Cut in half crosswise to fit the size of the bread. Using a pastry brush, lightly brush both sides with oil.
Using tongs, transfer the slices onto the grill, turn heat down to medium heat and sprinkle with salt, pepper and red pepper flakes. Grill each side for about 5-6 minutes, flipping carefully so they don't fall through the grates. They should be tender and charred when ready. Remove from grill and set aside.

For the Pesto Mayo

In a medium bowl, mix the mayo and pesto. Set aside.

Assemble the Veggie Sandwiches

Slice the bread and slather both sides with pesto mayo. Sprinkle one side with feta. Place bread on the grill, cheese and pesto mayo sides up - I use the warming rack - close lid and allow the cheese to soften and the bread warm, for about five minutes.
Transfer bread to a cutting board and layer the ingredients: eggplant, zucchini, roasted red pepper, and onions. Drizzle with balsamic vinegar, sprinkle with salt and black cracked pepper. Top with arugula and either share open faced or top with remaining slice of bread. Slice in half if desired.
Share warm, room temperature or chilled. They can be held at room temperature for about two hours, afterwards you'll need to refrigerate them.

To Store

The ingredients can be made ahead and stored in the fridge up to three days in advance for an assemble later kind of sammie. Or store assembled sandwiches wrapped in foil.
They can be enjoyed chilled or warmed. Warm in a 350 Fahrenheit (180 Celsius) oven for about 15-20 minutes unwrapped for crisper bread, wrapped for softer bread. The sandwiches tend to get soggy the longer they set in the fridge, so enjoy them within a day or two. Rewarming unwrapped takes the soggy off.

Notes

Red Bell Peppers: You can roast on the grill and peel the peppers or you can purchase them already roasted and peeled in a jar. The flavor of fresh is noticeable, however, in a pinch I like this prepared brand.

Nutrition