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Hot Sandwich with Grilled Vegetables

This veggie-packed hot sandwich is proof that meatless lunches can be absolutely delicious and satisfying! The combination of smoky grilled vegetables, creamy cheese, and a touch of pesto makes this a healthy option that even your pickiest eaters might surprise you by loving. Plus, it's a great way to use up whatever vegetables you have in the fridge.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium zucchini sliced lengthwise 1/4-inch thick
  • 1 red bell pepper seeded and quartered
  • 1 yellow bell pepper seeded and quartered
  • 1 small red onion sliced into 1/2-inch rounds
  • 3 tablespoons olive oil divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 slices ciabatta or focaccia bread
  • 1/4 cup basil pesto
  • 8 slices mozzarella cheese
  • 1/4 cup balsamic glaze optional

Method
 

  1. Preheat a grill pan or outdoor grill to medium-high heat. Brush vegetables with 2 tablespoons olive oil and season with salt and pepper.
  2. Grill vegetables in batches until tender and charred, about 3-4 minutes per side for zucchini and peppers, 5-6 minutes per side for onions. Remove and set aside.
  3. Chop grilled peppers into strips. Keep zucchini and onion slices whole or cut to fit bread.
  4. Spread pesto on one side of each bread slice. Layer 4 slices with mozzarella cheese, then divide grilled vegetables evenly among them.
  5. Top with remaining mozzarella slices and bread slices, pesto-side down. Brush the outside of sandwiches with remaining tablespoon of olive oil.
  6. Heat a large skillet over medium heat. Cook sandwiches for 3-4 minutes per side until golden brown and cheese is melted. You may need to work in batches.
  7. Cut sandwiches in half and drizzle with balsamic glaze if desired. Serve hot and enjoy!