Sandwiches, Wraps & Panini

Grilled Vegetable Sandwich

Prep Time: 10 Min  |  Cook Time: 7 Min  |  Servings: 2  |  Calories: 647
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Grilled Vegetable Sandwich
Prep Time
10 Min
Cook Time
7 Min

Make a grilled vegetable sandwich for your next Meatless Monday. This sandwich packs a plentiful serving of vegetables including zucchini and baby eggplant topped with slices of onion, Sargento® Sliced Garlic and Herb Jack Cheese and a delicious combination of capers, lemon juice and mayonnaise. Grill it all on a ciabatta bun until the cheese is melted.

  • 2 baby eggplants, cut lengthwise into 1/4-inch slices
  • 1 small zucchini, cut lengthwise into 1/4-inch slices
  • 1/4 red onion, sliced into rounds
  • 1 Tbsp olive oil
  • 3 Tbsp mayonnaise
  • 1 Tbsp chopped capers
  • 1/2 tsp. finely grated lemon zest
  • 2 tsp. lemon juice
  • 2 Ciabatta buns, split
  • 4 slices Sargento® Garlic and Herb Jack Cheese
  1. Preheat grill to medium-high heat; grease grate well. Toss eggplants, zucchini and red onion slices with olive oil; sprinkle with salt and pepper to taste. Grill vegetables, turning once, for 5 to 8 minutes or until grill- marked and tender.
  2. Meanwhile, stir together mayonnaise, capers, lemon zest and lemon juice; spread evenly over buns.
  3. Layer slice of cheese, grilled vegetables and another slice of cheese in buns. Grill sandwiches for 1 to 2 minutes per side or until cheese has melted and buns are grill-marked.