Mediterranean Grilled Vegetable Sandwich
This Mediterranean Grilled Vegetable Sandwich is hearty, colorful, and bursting with flavor. Smoky grilled eggplant, zucchini, peppers, and onions are layered inside crusty bread with creamy spreads and fresh herbs. It’s perfect as a vegetarian main dish, a picnic sandwich, or a lighter dinner option. You can keep it simple or dress it up with pesto, balsamic glaze, or soft cheeses.
Time: 30–35 minutes
Servings: 2–3 sandwiches
Ingredients
Vegetables:
1 small eggplant, sliced into rounds
1 medium zucchini, sliced lengthwise
1–2 red bell peppers, cut into strips
1 red onion, sliced into thick rings
(Optional) Asparagus or yellow summer squash, sliced
Bread:
Crusty rolls, ciabatta, or focaccia bread
Spreads/Condiments:
Pesto
Garlic and herb soft spreadable cheese or ricotta
Balsamic glaze (optional)
Mayonnaise (optional)
Seasonings/Herbs:
Olive oil
Salt and freshly ground black pepper
½ tsp dried oregano
Fresh basil leaves
(Optional) A splash of red or white wine vinegar
Optional Additions:
Romaine lettuce leaves
Sliced fresh tomatoes
Instructions
Prepare the Vegetables:
Slice the eggplant, zucchini, peppers, and onion.
Brush with olive oil and season with salt, pepper, and dried oregano.
Grill the Vegetables:
Heat a grill pan or outdoor grill over medium-high heat.
Grill vegetables for 3–4 minutes per side until tender and slightly charred.
Drizzle with a splash of wine vinegar (optional) for brightness.
Prepare the Bread:
Slice rolls or bread in half.
Toast lightly on the grill or in a skillet for 1–2 minutes.
Assemble the Sandwiches:
Spread pesto on one side of the bread and garlic-herb cheese or ricotta on the other.
Layer grilled vegetables evenly.
Add fresh basil leaves, romaine, and tomato slices if desired.
Drizzle with balsamic glaze or add a thin layer of mayonnaise (optional).
Serve:
Press the sandwich gently, cut in half, and serve warm or at room temperature.
Tips & Variations
Cheese swaps:
Instead of soft spreadable cheese or ricotta, try fresh mozzarella, provolone, or crumbled feta.
For a vegan option, use a dairy-free cheese spread or skip cheese and double up on pesto or hummus.
Bread choices:
Ciabatta or focaccia works great for a rustic look, but sourdough or multigrain bread will also hold up well.
For a lighter option, use whole wheat pita pockets or wraps.
Extra flavor boosters:
Add roasted garlic, sun-dried tomatoes, or tapenade for a deeper Mediterranean flavor.
A drizzle of honey with goat cheese can add a sweet-savory twist.
Make it protein-packed:
Add grilled chicken, turkey slices, or even canned tuna for a non-vegetarian version.
For plant-based protein, add grilled tofu or roasted chickpeas.
Serving idea:
Serve warm right off the grill for a melty, hearty sandwich.
Or press it into a panini for a crisp, golden finish.
Meal prep tip:
Grill a big batch of vegetables ahead of time and refrigerate. They’ll keep for 3–4 days and make quick sandwich assembly easy.
Q&A
Q: Can I make this ahead of time?
A: Yes. Grilled vegetables can be prepared up to 3 days in advance and stored in the fridge. Assemble the sandwich fresh so the bread doesn’t get soggy.
Q: Do I need an outdoor grill for this?
A: No. A grill pan or even a regular skillet works well. You can also roast the vegetables in the oven at 200°C (400°F) for about 20–25 minutes.
Q: What’s the best bread to use?
A: Ciabatta and focaccia are sturdy and absorb the juices without falling apart. If you prefer something lighter, a baguette or whole wheat pita also works.
Q: Can this be vegan?
A: Absolutely. Skip the cheese or use a plant-based alternative, and swap mayo for hummus or extra pesto.
Q: How do I keep the sandwich from getting soggy?
A: Toast the bread lightly, spread condiments on both sides, and keep wetter ingredients like tomatoes or lettuce in the middle of the layers.
Nutrition
(per sandwich, based on 2 sandwiches from recipe with cheese and pesto)
Calories: ~430 kcal
Protein: 13 g
Carbohydrates: 47 g
Fat: 21 g
Fiber: 7 g
Sugar: 8 g
Sodium: ~640 mg
(Values will vary depending on bread choice, cheese type, and spreads used.)
Conclusion
The Mediterranean Grilled Vegetable Sandwich is a vibrant, satisfying option that celebrates the flavors of the season. Smoky vegetables, creamy cheese or pesto, and fresh herbs come together in hearty bread for a wholesome meal that’s just as good warm as it is at room temperature. It’s versatile, easy to adapt, and perfect for lunch, dinner, or a picnic spread.