Description

This Grilled Veggie & Mozzarella Sandwich is a deliciously satisfying vegetarian meal that features tender grilled zucchini, red bell pepper, and eggplant layered with fresh spinach and creamy mozzarella between slices of rustic sourdough bread. Lightly brushed with olive oil and optionally spread with pesto, the sandwich is grilled to golden perfection with melted cheese and garnished with fresh basil for a vibrant, fresh flavor. Perfect for a quick lunch or a light dinner, this recipe brings a colorful medley of flavors and textures to your table.

Ingredients

Scale

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

Bread & Cheese

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

Seasonings & Condiments

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 marinade.
Grill the Vegetables: Place the seasoned vegetables on the hot grill. Cook for about 4-5 minutes on each side until the vegetables become tender and develop attractive grill marks. Once done, remove them from the grill and set aside.
Assemble the Sandwiches: Lay the slices of sourdough bread on a clean workspace. If you like, spread a thin layer of pesto on each slice for extra flavor. On two slices, layer the grilled zucchini, red bell pepper, eggplant, fresh spinach leaves, and slices of mozzarella cheese. Cover with the remaining bread slices to form two sandwiches.
Grill the Sandwiches: Lightly brush olive oil on the outer sides of each sandwich. Place them back on the grill or grill pan over medium heat. Grill for around 3-4 minutes per side, or until the bread turns golden brown and crispy, and the mozzarella cheese melts beautifully inside.
Serve: Remove the sandwiches from the heat and let them rest for a minute. Slice each sandwich in half, garnish with fresh basil leaves, and serve warm. They pair excellently with a crisp side salad or your favorite dipping sauce.

Notes

For a vegan version, substitute the mozzarella with a plant-based cheese alternative and skip pesto if it contains cheese.
Ensure vegetables are sliced evenly for uniform grilling.
You can use a panini press if a grill or grill pan is unavailable.
Adjust salt and pepper according to your taste preference.
The sandwich is best enjoyed immediately to enjoy the melted cheese texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Lunch, Dinner, Snack
Method: Grilling
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 sandwich
Calories: 450 kcal
Sugar: 6 g
Sodium: 480 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 6 g
Protein: 18 g
Cholesterol: 45 mg

Keywords: grilled veggie sandwich, mozzarella sandwich, vegetarian sandwich, grilled vegetables, sourdough sandwich, summer sandwich