Grilled Garden Sandwiches
Elevate your sandwich game with these irresistible Grilled Garden Sandwiches, a colorful medley of fresh, smoky grilled vegetables layered with creamy mozzarella, vibrant spinach, and fragrant pesto, all tucked between slices of crisp, golden whole-grain bread. Perfect for quick lunches or light dinners, this healthy, vegetarian recipe comes together in just 25 minutes, featuring nutrient-packed zucchini, sweet red bell pepper, and tender red onion, all kissed by the grill for an added depth of flavor. Whether you're craving a satisfying meatless meal or looking to showcase peak-season produce, these sandwiches deliver on bold flavors and wholesome ingredients. Serve them hot off the grill for a deliciously melty, crunchy bite that's perfect for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 slices Whole-grain sandwich bread
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 small Red onion
- 2 cups Spinach leaves
- 1 cup Mozzarella cheese
- 4 tablespoons Pesto
- 2 tablespoons Olive oil
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your grill pan or outdoor grill to medium-high heat.
Slice the zucchini lengthwise into thin strips and the red onion into thin round slices. Cut the red bell pepper into large flat pieces, discarding seeds and stem.
In a small bowl, mix olive oil, garlic powder, salt, and black pepper. Brush this mixture onto the zucchini, red bell pepper, and red onion slices.
Grill the vegetables for 3–4 minutes on each side, or until they are tender and have nice grill marks. Remove them from the heat and set aside.
Spread 1 tablespoon of pesto on one side of four slices of bread.
Layer the grilled vegetables (zucchini, bell pepper, and onion) evenly on the pesto-coated bread slices. Add a handful of fresh spinach leaves and sprinkle shredded mozzarella cheese over the vegetables.
Top the sandwiches with the remaining slices of bread.
Lightly brush the outer sides of the bread with olive oil to ensure a golden, crispy finish when grilled.
Place the sandwiches on the preheated grill pan. Cook for 2–3 minutes on each side, pressing gently with a spatula, until the bread is crispy and the cheese is melted.
Remove from the pan, slice in half if desired, and serve warm. Enjoy your Grilled Garden Sandwiches!
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 88 mg | 30% | |
| Sodium | 5569 mg | 242% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 50.4 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1481 mg | 114% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2081 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
