Best 6 Grilled Feta And Roasted Squash Sandwich Recipes

Welcome to the world of grilled feta and roasted squash sandwiches! This delectable sandwich combines tangy feta cheese, tender roasted squash, and crisp grilled bread to create a symphony of flavors and textures. Whether you're looking for a vegetarian lunch option or a satisfying snack, this sandwich is sure to hit the spot. Read on to discover the best recipe for a grilled feta and roasted squash sandwich that is both delicious and easy to prepare.

Here are our top 6 tried and tested recipes!

GRILLED FETA AND ROASTED SQUASH SANDWICH

Grilled Feta and Roasted Squash Sandwich image

I had a hunk of butternut squash lingering in my refrigerator, and it turned out to be the perfect ingredient for a grilled cheese and vegetable sandwich. I roasted it to bring out its sweetness, and paired it with chopped fresh sage, my favorite herb to use with winter squash. The rest came together quite naturally. The sweet and earthy flavors against the salty feta are perfect. You'll have more mashed roasted squash than you need for one sandwich. Use it in another, or freeze it for another night when you're too tired to cook.

Provided by Martha Rose Shulman

Time 40m

Yield 1 serving

Number Of Ingredients 7

Ingredients

1/2 pound butternut squash, peeled and diced (about 2 heaped cups diced squash)
1 tablespoon plus 1/2 teaspoon extra virgin olive oil
Salt and freshly ground pepper
1/2 teaspoon finely chopped fresh sage
3/4 ounce feta, crumbled (3 tablespoons)
1 tablespoon chopped walnuts
2 slices whole-grain country bread

Steps:

Preheat the oven or toaster oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon of the olive oil and salt and pepper to taste. Place in the oven and roast until tender and lightly caramelized, 20 to 25 minutes, stirring every 10 minutes. Remove from the oven and transfer to a bowl.
Mash the squash with a fork. Stir in the sage. Taste for salt and pepper and add if desired. Measure out 1/4 cup (freeze or refrigerate the rest) and spread on one slice of the bread. Top with the crumbled feta and walnuts. Top with the remaining slice of bread and press down to secure. Drizzle the remaining olive oil over the top slice.
Toast in toaster oven 3 to 4 minutes, until the cheese has melted. Remove from the oven, press down firmly, cut in half and serve.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 21 grams, Carbohydrate 65 grams, Fat 32 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 952 milligrams, Sugar 12 grams, TransFat 0 grams

CALIFORNIA GRILLED VEGGIE SANDWICH

California Grilled Veggie Sandwich image

I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.

Provided by Anonymous

Categories Main Dish Recipes Sandwich Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
⅛ cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese

Steps:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g

GRILLED ZUCCHINI AND FETA TOASTS

Grilled Zucchini and Feta Toasts image

Though its flavor is subtle, zucchini absorbs seasonings readily, and develops deep complexity when grilled. In this recipe, the grilled squash is doused with a flavorful oil made with garlic, cumin and coriander. If you have extra time, marinate the grilled zucchini pieces in the spice oil for up to 24 hours to help build flavor. You can serve the dish hot off the grill, or prepare in advance, then serve at room temperature.

Provided by Sue Li

Categories dinner, lunch, quick, weeknight, appetizer, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

4 medium zucchini (about 1 pound), trimmed and halved lengthwise
1/2 cup olive oil
Kosher salt and black pepper
4 thick slices country or sourdough bread
4 garlic cloves, thinly sliced
1 teaspoon cumin seeds, lightly crushed
1 teaspoon coriander seeds, lightly crushed
1 teaspoon red-pepper flakes
Grilled bread, for serving
3 ounces feta, crumbled into large pieces
Lemon wedges, for serving

Steps:

Heat a grill or grill pan over medium-high and brush the grates clean, if grilling outdoors.
With a small spoon, scrape the seeds from the middle of zucchini halves and discard. Rub zucchini with 2 tablespoons olive oil and season with salt and pepper. Place zucchini halves onto grill, cut-sides down, and cook until charred on both sides, turning halfway through, 10 to 15 minutes. Transfer grilled zucchini onto a cutting board, let cool slightly then cut into bite-size pieces.
While zucchini grills, brush bread on both sides with 2 tablespoons olive oil. Grill until lightly charred on both sides, about 5 minutes. Transfer to a serving platter.
While zucchini and bread grill, prepare the spice oil: Heat remaining 1/4 cup oil in a small saucepan over medium-low until hot. Stir in the garlic, cumin seeds, coriander seeds and red-pepper flakes, and remove from heat. The residual heat from the oil will cook the garlic and spices. Transfer spice oil to a large bowl, add grilled zucchini and toss to combine.
Spoon zucchini over grilled bread and top with large pieces of feta. Serve with lemon wedges for squeezing on top.

ROASTED VEGETABLE & FETA SANDWICH

Roasted Vegetable & Feta Sandwich image

Make and share this Roasted Vegetable & Feta Sandwich recipe from Food.com.

Provided by Dancer

Categories Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon dry oregano
1 loaf country bread or 1 loaf sourdough bread
1 eggplant
1 tablespoon olive oil
1 (7 ounce) jar roasted red bell peppers or 1 freshly roasted red bell pepper
1 pinch red pepper flakes
salt
pepper
4 ounces feta cheese
2 teaspoons lemon juice

Steps:

Cut eggplant crosswise into 1/2" slices.
Mix 1/2 tbsp.
oil with 1 tbsp.
water.
Brush mixture on both sides of eggplant slices.
Grill or broil until lightly brown and tender (3 to 4 minutes per side).
Chop eggplant coarsely and mix with chopped red bell peppers.
Season with salt and pepper.
In a small bowl, mash feta with fork.
Add lemon juice, oregano, red pepper flakes and remaining 1/2 tbsp.
oil.
Blend until smooth and spreadable.
Season with pepper.
Slice loaf in half horizontally and scoop out about 1" of soft interior from each half.
Spread seasoned feta in bottom half of loaf.
Spoon eggplant and pepper mixture over and place bread top firmly on bottom half.
Cut into wedges and serve.

GRILLED TOMATO AND FETA SANDWICH

Grilled Tomato and Feta Sandwich image

With perfectly toasted, crisp bread, a slightly warm feta filling, and slices of juicy ripe tomato, this might be the best tomato sandwich I've ever had! The combo of briny feta and sweet tomatoes is amazing. Serve with chips and a cold glass of Pinot Grigio.

Provided by NicoleMcmom

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

2 tablespoons mayonnaise
½ cup crumbled feta cheese
1 teaspoon lemon zest
4 slices sourdough bread
1 large ripe tomato, thinly sliced
¼ teaspoon kosher salt
½ teaspoon ground black pepper
4 teaspoons olive oil

Steps:

Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.

Nutrition Facts : Calories 444.9 calories, Carbohydrate 34.3 g, Cholesterol 38.6 mg, Fat 29.6 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 8.8 g, Sodium 1066.9 mg, Sugar 5.4 g

GRILLED FETA AND TOMATO SANDWICH

Grilled Feta and Tomato Sandwich image

Make and share this Grilled Feta and Tomato Sandwich recipe from Food.com.

Provided by evelynathens

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

4 slices crusty bread, from a dense loaf (like sourdough)
4 tablespoons olive oil, approximately
8 ounces feta (approximately)
1 large tomatoes
2 teaspoons finely chopped fresh oregano leaves (or 1 tsp dried)
fresh ground black pepper

Steps:

Brush both sides of each bread slice with some oil. Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices. Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano and LOTS of pepper.
In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.
Variation: Adding sliced or chopped Kalamata olives is a delicious addition.
Note: This is a grilled sandwich that is delicious served at room temperature too.

Nutrition Facts : Calories 947.6, Fat 55.2, SaturatedFat 22.4, Cholesterol 107.2, Sodium 2006, Carbohydrate 82, Fiber 4.9, Sugar 10.7, Protein 33.1

Tips:

When roasting the squash, toss it with olive oil, salt, and pepper. This will help it caramelize and develop a delicious flavor.
If you don't have a grill pan, you can cook the sandwich in a regular skillet over medium heat.
To make the sandwich easier to assemble, spread the feta and pesto on one slice of bread before grilling. Then, top with the roasted squash and arugula.
Serve the sandwich immediately with a side of your favorite salad.

Conclusion:

This grilled feta and roasted squash sandwich is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The combination of sweet roasted squash, salty feta, and creamy pesto is sure to please everyone at the table. So next time you're looking for a new sandwich recipe, give this one a try!