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Grilled Veggie & Mozzarella Sandwiches Recipe

Grilled Veggie & Mozzarella Sandwiches Recipe
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★★★★★

4.9 from 30 reviews

This Grilled Veggie & Mozzarella Sandwich is a delicious and healthy option featuring lightly charred zucchini, bell peppers, and eggplant layered with fresh spinach and creamy mozzarella between rustic sourdough bread. Perfectly grilled to golden perfection and garnished with fresh basil, this sandwich is a flavorful vegetarian meal great for lunch or a light dinner.

Ingredients

Scale

Bread

  • 4 slices of rustic sourdough bread

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

Cheese

  • 8 oz fresh mozzarella cheese, sliced

Other Ingredients

  • 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 zucchini, red bell pepper, eggplant, olive oil, balsamic vinegar, salt, and pepper. Toss until the vegetables are well-coated.
  2. Grill the Vegetables: Place the seasoned vegetables on the grill. Grill for about 4-5 minutes on each side until they are tender and have nice grill marks. Remove them from the grill and set aside.
  3. Assemble the Sandwiches: Lay out the slices of sourdough bread on a clean surface. If desired, spread a thin layer of pesto on each slice. On two slices, layer grilled zucchini, bell pepper, eggplant, fresh spinach, and slices of mozzarella cheese. Top with another slice of bread to create a sandwich.
  4. Grill the Sandwiches: Lightly brush olive oil on the outer sides of the sandwiches. Return the sandwiches to the grill or grill pan over medium heat. Grill for about 3-4 minutes on each side, or until the bread is golden brown and the mozzarella has melted.
  5. Serve: Once grilled, remove the sandwiches from heat. Allow them to rest for a minute before slicing in half. Garnish with fresh basil leaves. Serve warm with a side salad or your favorite dipping sauce.

Notes

  • Use fresh mozzarella for the best melting texture and flavor.
  • You can add pesto for extra flavor or keep it simple for a lighter sandwich.
  • Adjust the grilling time depending on your grill’s heat to avoid burning the bread or undercooking the vegetables.
  • For a vegan option, substitute mozzarella with a plant-based cheese.
  • Leftover grilled vegetables can be stored in the fridge and used for salads or other meals.

Nutrition

Keywords: grilled veggie sandwich, mozzarella sandwich, vegetarian sandwich, grilled vegetables, sourdough sandwich, healthy sandwich, easy lunch

Find it online: https://kitchenbyrita.com/grilled-veggie-and-mozzarella-sandwiches-recipe/