Four different varieties of char grilled vegetables, feta cheese and a delicious garlic aioli are used to bring the flavor to this unique and simple grilled veggie sandwich. This sandwich is the perfect way to use up all of the extra summer vegetables that you may grow in your garden and find taking over your kitchen. This sandwich will only take 30 minutes to make and this versatile recipe can be cooked either on the grill or on the stove.
These veggie sandwiches are great to enjoy during the summer months when all of the summer veggies are fresh and in season. They are great to make for July 4th, Labor Day or Memorial Day weekend barbecues or parties, especially if you have guests who need a vegetarian option. Although you will get the best results on the grill, this recipe can also be cooked on the stove, making these sandwiches possible to enjoy year round. This fresh sandwich is also great to make for football Sunday as a game day sandwich.
This was inspired by my Spicy Fried Chicken Sandwich on this site, and pairs well with this grilled Mexican Street corn recipe.
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Ingredients
This recipe uses zucchini, yellow squash, red bell pepper and onion as the fresh vegetable slices in this sandwich. The bread is ciabatta because it gives a nice crusty bread texture which pairs so well with the soft, charred veggies. The bread is covered with a creamy, acidic garlic aioli and is then sprinkled with feta cheese for an extra tanginess.
- fresh ciabatta bread
- mayonnaise
- garlic
- garlic powder
- lemon juice
- crumbled feta
- red pepper
- zucchini
- yellow squash
- onion
- olive oil
See recipe card for quantities.
Instructions
- Step 1: Cut zucchini, yellow squash, onion and red bell pepper into thin slices. Place sliced vegetables in a bowl. Pour in the olive oil and toss until all of the veggies are coated.
- Step 2: Cut the ciabatta loaf into 4 equal portions if it is not already cut. Cut each piece in half to make a sandwich. Mix the mayonnaise, garlic, garlic powder and lemon juice in a bowl. Spread garlic aioli onto each slice of bread. Sprinkle the feta cheese generously on each slice of bread over the garlic aioli.
- Step 3: Place vegetable slices directly on the grates of the grill or in a grill frying pan with holes in it. Grill for about 8 minutes or until charred. Flip halfway through. Place slices of bread on the top rack of grill and close the grill. Cook about 5 minutes until bread is lightly toasted and cheese softens.
- Step 4: Remove from grill. Assemble sandwiches. Serve immediately.
Hint: Grill the vegetables directly on the grill grates and always cut more than you typically will need. Some will probably fall through the grill grates but it is worth it for that unique charred flavor and nice grill marks you get from grilling them directly on the grates.
Substitutions
- Ciabatta - replace with sourdough bread or gluten free bread for a gluten free option
- Garlic Aioli - use dijonnaise sauce to replace garlic aioli for an extra pop of flavor
- Vegan - use a vegan garlic aioli recipe and replace the feta with vegan cheese for a vegan option
Variations
- Meat Lovers - add grilled sausage, steak, chicken or any other meat or protein for extra flavor
- Patty Melt - create a grilled patty melt on the grill for those who want to skip the veggies
- Mushroom - add grilled portobello mushrooms for added flavor and texture
See this Patty Melt version on my website!
Equipment
To make this recipe, a sharp knife and cutting board, medium or large bowl, gas grill or charcoal grill and grill tongs are needed if cooking on an outdoor grill. If cooking inside, a baking sheet and stovetop grill pan or frying pan are needed.
How to Store Grilled Vegetable Sandwiches
Store the vegetables in an airtight container in the fridge for up to 3-5 days. Ciabatta can be stored in a resealable bag on the counter for up to 3 days or until it gets stale. Save garlic aioli in an airtight container in the fridge, this is good for up to 2 weeks. Do not store the whole sandwich assembled, it is much harder to store that way. It is better to store everything separately and reassemble.
The vegetables, ciabatta bread and feta cheese do stand up well to freezing for up to 2 months. The garlic aioli does not stand up well to freezing.
Top Tip
If you find yourself craving this sandwich during the winter months, bake the bread slices in the oven on a baking sheet or sheet pan and cook the vegetables on the stove on medium-high heat on a grill pan to try and simulate the char from the grill.
FAQ
Yes, some great additions or alternatives are mushrooms, red onions, green bell peppers, sun-dried tomatoes or broccoli.
Yes, grilled sausage is great to add on these sandwiches. Everything else with the sandwich recipe can stay the same.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this grilled vegetable sandwich recipe:
📖 Recipe
Grilled Vegetable Sandwich Recipe with Feta Cheese
Equipment
- 1 Grill
- 1 Medium Mixing Bowl
- 1 sharp knife and cutting board
Ingredients
- 1 loaf ciabatta bread
- ½ cup mayonnaise
- 1 clove garlic minced
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- ½ cup crumbled feta
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 red pepper sliced
- 1 onion sliced
- 2 tablespoon olive oil
Instructions
- Cut zucchini, yellow squash, onion and red bell pepper into thin slices. Place sliced vegetables in a bowl. Pour in the olive oil and toss until all of the veggies are coated.
- Cut the ciabatta loaf into 4 equal portions if it is not already cut. Cut each piece in half to make a sandwich. Mix the mayonnaise, garlic, garlic powder and lemon juice in a bowl. Spread garlic aioli onto each slice of bread. Sprinkle the feta cheese generously on each slice of bread over the garlic aioli.
- Place vegetable slices directly on the grates of the grill or in a grill frying pan with holes in it. Grill for about 8 minutes or until charred. Flip halfway through. Place slices of bread on the top rack of grill and close the grill. Cook about 5 minutes until bread is lightly toasted and cheese softens.
- Remove from grill. Assemble sandwiches. Serve immediately.
Notes
- save leftovers in the fridge for up to 3-5 days.
- grill veggies directly on the grill grates for the best flavor.
- do not over toast the bread.
Nutrition
If you have any questions about how to make these grilled vegetable sandwiches or need other sandwich recipe suggestions, leave a comment below!
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