Grilled Veggie & Mozzarella Sandwiches Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
