Grilled Vegetable and Cheese Sandwich
Elevate your lunch game with this Grilled Vegetable and Cheese Sandwich, a hearty blend of smoky grilled vegetables, creamy mozzarella cheese, and fresh basil layered between slices of wholesome whole-grain bread. Featuring charred red bell peppers, tender zucchini, and sweet red onion, this sandwich bursts with flavor and nutrition while remaining quick and easy to prepare. Perfectly golden and crisp, thanks to a touch of butter, and oozy with melted mozzarella, it’s ideal for casual dining or packed lunches. Ready in just 25 minutes, this vegetarian sandwich is a satisfying and wholesome option that will delight both your taste buds and your health-conscious side.
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Recipe Information
Ingredients
- 4 slices Whole grain bread
- 0.5 Red bell pepper
- 1 small Zucchini
- 0.25 Red onion
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 slices Mozzarella cheese
- 8 Fresh basil leaves
- 2 tablespoons Butter
Instructions
Begin by washing the red bell pepper and zucchini thoroughly under cold running water.
Cut the red bell pepper into thin strips and slice the zucchini into thin rounds or longitudinal slices.
Peel the red onion and slice it thinly into rings.
In a medium bowl, combine the sliced red bell pepper, zucchini, and onion with 2 tablespoons of olive oil, 0.5 teaspoons of salt, and 0.5 teaspoons of black pepper. Toss well to coat the vegetables evenly.
Heat a grill pan over medium-high heat. Add the seasoned vegetables to the pan and grill them for about 5 minutes, or until they are tender and have visible grill marks. Stir occasionally to ensure even cooking.
Remove the grilled vegetables from the pan and set them aside.
Preheat a non-stick skillet or a panini press over medium heat.
Assemble the sandwich by placing a slice of mozzarella cheese on each slice of whole grain bread. Distribute the grilled vegetables evenly over two of the slices, and top with fresh basil leaves.
Place the remaining bread slices, cheese side down, over the vegetables to form a sandwich.
Spread a thin layer of butter on the outside of each slice of bread.
Place the sandwiches in the skillet or on the panini press. Cook for about 2-3 minutes on each side or until the bread is golden brown and the cheese is melted. If using a panini press, close the lid and cook for about 3-4 minutes.
Once cooked, remove the sandwiches from the heat and let them cool for a minute before slicing in half and serving.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 24.3 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1461 mg | 112% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2224 mg | 47% | |
*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.
