Best 9 Grilled Vegetable Sandwiches Recipes

GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
• To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES

Steps:

• To make the sandwich:
• Prepare grill.
• Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
• Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
• To make the pesto:
• In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.

GRILLED VEGETABLE SANDWICHES

Steps:

• Cut the red peppers into eighths; cut onions and zucchini into 1/2-in. slices. Brush vegetables with oil; sprinkle with salt and pepper. Grill vegetables in batches, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until crisp-tender. Cool., Combine the mayonnaise, basil, lemon juice and garlic; spread over bun bottoms. Layer with cheese, grilled vegetables and tomatoes. Spread hummus over bun tops; replace tops.

GRILLED VEGETABLE SANDWICHES WITH SHERRY VINAIGRETTE AND MANCHEGO ON CIABATTA

Steps:

• Heat grill to high. Brush eggplant, peppers, and onion and tomato slices with oil and season with salt and pepper. Grill eggplant, tomato, and onion on both sides until slightly charred and just cooked through. Grill peppers on all sides until charred, remove from the grill, place in a bag, and let rest 10 minutes. Remove skin from the peppers and cut into 1-inch slices. Cut the eggplant, tomato, and onion into large dice.
• Whisk garlic, 1/4 cup chopped parsley, and 1/2 cup olive oil together in a large bowl. Add the cut vegetables to the bowl and let marinate at room temperature for 30 minutes.
• Drizzle cut sides of ciabatta with 2 to 3 tablespoons olive oil, sprinkle with salt and pepper, and grill, cut side down, for 1 to 2 minutes. Brush grilled bread with some of the Sherry Vinaigrette and then layer on the mixed vegetables and Manchego. Drizzle with more vinaigrette and top with torn parsley. Place other piece of bread on top, wrap sandwich in foil, and place on grill with 2 foil-wrapped bricks on top. Grill for 2 to 3 minutes. Remove from grill and foil and cut sandwich crosswise into 2-inch thick slices.
• Whisk all ingredients together in a medium bowl. Season, to taste, with salt and pepper.

GRILLED CHICKEN AND VEGETABLE SANDWICHES WITH TARRAGON MAYONNAISE

Steps:

• Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.
• Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch thickness; cut chicken crosswise in half. Place on sheet of foil. Brush chicken with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.
• Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper.
• Prepare barbecue (medium-high heat). Grill chicken pieces until cooked through, about 5 minutes per side; transfer to work surface. Grill vegetables until softened slightly and charred, about 7 minutes per side for onion and 5 minutes per side for zucchini. Transfer to work surface.
• Grill rolls until toasted, about 2 minutes per side. Spread tarragon mayonnaise on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2 tomato slices. Cover with roll tops.

GRILLED VEGETABLE SANDWICHES

Steps:

• Prepare grill.
• Brush vegetables lightly with one tablespoon or less of the olive oil on both sides.
• Grill zucchini 10 to 12 minutes, depending on thickness, turning several times; grill eggplant 6 to 8 minutes, turning; grill onion 6 to 8 minutes, turning.
• Arrange vegetables in layers on flat plate, sprinkling remaining olive oil over them, interspering the layers with basil leaves. Allow to sit at room temperature for a few hours for flavors to meld.
• If possible, use without refrigerating, but if refrigeration is necessary, return to room temperature before making into sandwiches.
• Slice rolls lengthwise, but not completely through. Pull out the excess bread in the middle and fill with vegetables.

MIDDLE EASTERN GRILLED VEGETABLE SANDWICHES

Steps:

• Start a charcoal grill. Grill the eggplant and zucchini until tender, about 4 to 5 minutes per side. Let cool. Cut into 1/2-inch dice.
• Place the grilled vegetables, chickpeas, mint and parsley in a large bowl and toss to combine. In a small bowl, whisk together the tahini, lemon juice, salt and pepper and toss with the vegetable mixture. Taste and adjust seasoning if needed.
• Cut off the top third of each pita. Fill each one with about 1/3 cup of the vegetable mixture. Top with some of the chopped lettuce and tomato. Serve 2 pitas per person.

GRILLED ITALIAN STEAK AND VEGETABLE SANDWICHES

Steps:

• 1. GRILL DIRECTIONS: In large glass bowl or resealable food storage plastic bag, combine vinegar, oil, garlic, parsley, oregano, basil and pepper mix well. Add steak, onion, eggplant and bell pepper toss gently to combine. Cover refrigerate 8 hours or overnight to marinate.2. Heat grill. Drain off and discard marinade. Arrange vegetables in grill basket.* When ready to grill, place steak and grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until steak is of desired doneness and vegetables are crisp-tender, turning once.3. Meanwhile, place buns, cut side down, on grill. Cook 1 to 2 minutes or until lightly toasted. To serve, cut steak into very thin slices. Layer lettuce, steak and vegetables in toasted buns.TIP:*Grill baskets can be found with the grilling accessories at your local department or discount store.Nutrition Information Per Serving: Serving Size: 1 Sandwich * Calories: 400 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 2 g 10% * Cholesterol: 30 mg 10% * Sodium: 630 mg 26% * Total Carbohydrate: 57 g 19% * Dietary Fiber: 5 g 20% * Sugars: 7 g * Protein: 20 g * Vitamin A: 20% * Vitamin C: 30% * Calcium: 10% * Iron: 20% * Dietary Exchanges: 3 1/2 Starch, 1 Vegetable, 1 Lean Meat, 1 Fat or 3 1/2 Carbohydrate, 1 Vegetable, 1 Lean Meat, 1 Fat

GRILLED SUMMER VEGETABLE SANDWICHES WITH PESTO

Steps:

• Slice the zucchini and summer squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips. Lay in a roomy baking dish.
• Make the marinade. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
• Meanwhile, make the pesto. First, toast the walnuts (an optional but worthwhile step - toasting adds wonderful flavor). To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes. Add to the pitcher of a blender or a food processor fitted with the s-blade. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan if using, and salt. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if desired.
• Prepare your grill - medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip (we like to use long-handled tongs) and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter. Keep the grill on to quickly toast the rolls.
• Slice the rolls in half and brush the insides with the 2 tablespoons olive oil. Lay the rolls cut-side down on the grill and cook just until warmed and a little golden and toasty. Remove from grill.
• Assemble the sandwiches. Smear both sides of the roll with approx. 1 tablespoon of pesto on each side (more or less to taste). Add a layer of zucchini, summer squash, and two or three strips of the pepper. Close, cut in half, and serve!