Grilled Vegetable Sandwich with Goat Cheese

5 from 3 votes

Grilled Vegetable Sandwich with Goat Cheese

This amazing grilled vegetable salad with goat cheese is packed with flavor! The vegetables are perfectly seasoned and brushed with pesto, grilled until charred and smoky, and assembled into a delicious sandwich with goat cheese on ciabatta.

Prep Time20

Cook Time15

Total Time35

Course: Main Course, Sandwiches

Cuisine: American

Servings: people

Calories: 708kcal

Author: Tania

Equipment

Ingredients

4 large portobello mushrooms cleaned and stems trimmed
2 large red bell peppers halved, seeds and stems removed
2 medium zucchini sliced into long ⅓-inch thick strips
1 large red onion sliced into rounds
Olive oil
2 teaspoons dried oregano
Salt and pepper to taste
1 cup store-bought basil pesto see substitutions below
1 large loaf ciabatta bread or sourdough
2 cups arugula or mixed greens lightly packed
6 ounces herbed goat cheese

Instructions

Preheat your grill over medium-high heat.
Brush the portobello mushrooms, bell peppers, zucchini, and onions generously with olive oil and season with oregano, salt and pepper. Then, brush generously with some basil pesto (save the rest for serving).
Grill the vegetables on both sides until charred and tender, about 4-5 minutes per side. Remove from the grill, and if needed, cut into smaller chunks as needed.
Split the ciabatta bread loaf in half lengthwise. Optional: grill or toast so it’s warm and slightly crunchy.
Build the sandwich: Spread a layer of goat cheese, then top with arugula or greens, followed by the grilled vegetables. Spreads some more pesto (or your favorite sauce) and top with the other ciabatta half.
Using a serrated knife, cut the sandwich into 4 individual sandwiches. Serve warm. Enjoy!

Notes

Other sauces you can use: Chimichurri, Sundried Tomato Pesto, Romesco Sauce.
Do not overcook. 4-5 minutes per side is enough, until crisp tender.
Choose bread that will hold up the veggies without getting soggy. Ciabatta and sourdough are great choices.
Make ahead: Grill as directed (maybe slightly undercook them). Store in the fridge for 1-2 days, then reheat, assemble the sandwiches, and serve.
Storage: Place any leftovers in an airtight container and refrigerate up to 2 days.

Substitutions and variations

Vegetables: Eggplant, artichoke hearts, yellow squash.
Breads: Rosemary Focaccia, sourdough, or other crusty bread
Cheese: Boursin, feta, blue cheese, ricotta.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition