Grilled Veggie & Mozzarella Sandwiches Recipe

Introduction

This grilled veggie and mozzarella sandwich is a delicious way to enjoy fresh, seasonal produce packed between crispy sourdough slices. Loaded with tender grilled zucchini, red bell pepper, eggplant, and melty mozzarella, it’s perfect for a quick lunch or a light dinner.

Ingredients

• 4 slices of rustic sourdough bread
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 medium red bell pepper, sliced into strips
• 1 medium eggplant, sliced into 1/4-inch rounds
• 1 cup fresh spinach leaves
• 8 oz fresh mozzarella cheese, sliced
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Optional: Pesto for spreading

Instructions

1. Step 1: Preheat your grill or grill pan over medium-high heat. In a large bowl, combine zucchini, red bell pepper, eggplant, olive oil, balsamic vinegar, salt, and pepper. Toss until the vegetables are evenly coated.
2. Step 2: Place the seasoned vegetables on the grill. Cook for 4–5 minutes on each side until tender and marked with grill lines. Remove from the grill and set aside.
3. Step 3: Lay out the sourdough slices on a clean surface. If using, spread a thin layer of pesto on each slice. On two slices, layer the grilled zucchini, bell pepper, eggplant, fresh spinach, and mozzarella slices. Top each with the remaining bread slices to form sandwiches.
4. Step 4: Lightly brush olive oil on the outer sides of each sandwich. Return them to the grill or grill pan over medium heat and grill for 3–4 minutes per side, until the bread is golden and the mozzarella melts.
5. Step 5: Remove the sandwiches from the heat and let them rest for a minute. Garnish with fresh basil leaves before slicing in half and serving warm.

Tips & Variations

• For extra flavor, add a spread of pesto or sun-dried tomato paste before layering the vegetables.
• Swap fresh mozzarella for provolone or fontina for a different melting cheese option.
• Try adding a few roasted garlic cloves to the grilled vegetables for a deeper flavor.
• For a vegan version, use a plant-based cheese and omit the mozzarella.

Storage

Store any leftover sandwiches wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or panini press to help the cheese melt without making the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular frying pan instead of a grill?

Yes, you can grill the vegetables and sandwiches in a grill pan or regular skillet on the stovetop. Just be sure to cook over medium heat and watch closely to avoid burning.

How do I prevent the bread from getting soggy?

Lightly brushing olive oil on the outside of the bread before grilling helps keep it crisp. Also, avoid overloading the sandwich with wet ingredients, and serve immediately after grilling.

Grilled Veggie & Mozzarella Sandwiches Recipe

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★★★★★

4.9 from 68 reviews

A delicious and healthy grilled veggie and mozzarella sandwich featuring rustic sourdough bread, tender grilled zucchini, red bell pepper, eggplant, fresh spinach, and melted mozzarella cheese, enhanced with a touch of balsamic vinegar and optional pesto for extra flavor.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Dinner
• Method: Grilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bread & Cheese

• 4 slices of rustic sourdough bread
• 8 oz fresh mozzarella cheese, sliced

Vegetables

• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 medium red bell pepper, sliced into strips
• 1 medium eggplant, sliced into 1/4-inch rounds
• 1 cup fresh spinach leaves

Seasonings & Garnish

• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Optional: Pesto for spreading

Instructions

1. Prepare the Veggies: Preheat your grill or grill pan over medium-high heat. In a large bowl, combine the zucchini, red bell pepper, eggplant, olive oil, balsamic vinegar, salt, and pepper. Toss everything together until the vegetables are evenly coated with the seasoning and oil.
2. Grill the Vegetables: Arrange the seasoned vegetables on the hot grill. Grill each side for about 4-5 minutes, or until the veggies become tender and develop attractive grill marks. Remove the vegetables from the grill and set aside.
3. Assemble the Sandwiches: Lay the sourdough bread slices on a clean surface. If desired, spread a thin layer of pesto on each slice to add extra flavor. On two slices, layer the grilled zucchini, bell pepper, eggplant, fresh spinach leaves, and sliced mozzarella cheese. Top each with another bread slice to complete the sandwich.
4. Grill the Sandwiches: Lightly brush olive oil on the outside faces of each sandwich. Place the sandwiches back on the grill or grill pan over medium heat. Grill each side for 3-4 minutes until the bread turns golden brown and crispy, and the mozzarella melts perfectly inside.
5. Serve: Remove the sandwiches from the heat and let them rest for a minute before slicing them in half. Garnish with fresh basil leaves. Serve warm alongside a fresh salad or your preferred dipping sauce.

Notes

• For extra flavor, spread pesto on the bread slices before assembling.
• Use a grill pan if an outdoor grill is not available.
• Ensure vegetables are sliced evenly for uniform grilling.
• Let the sandwich rest briefly after grilling to avoid burning your mouth and to let flavors meld.
• This sandwich pairs well with a light salad or tomato soup for a complete meal.

Keywords: grilled veggie sandwich, mozzarella sandwich, vegetarian sandwich, grilled vegetables, sourdough sandwich, healthy dinner, easy grilling recipe