Introduction

These Grilled Veggie & Mozzarella Sandwiches are a delicious, satisfying way to enjoy fresh summer vegetables with creamy melted cheese. Perfect for a quick lunch or light dinner, they bring together smoky grilled flavors and a tangy balsamic glaze for a well-balanced bite.

A close-up of a grilled sandwich placed on a wooden board, showing two thick slices of golden brown bread with dark grill marks and sprinkled with green herbs and coarse salt on top. Inside, the sandwich has several layers: a bottom layer of white melted cheese, a layer of fresh green spinach leaves, followed by grilled vegetable slices including green zucchini, yellow squash, eggplant, and bright red tomato, all showing char marks. The sandwich looks thick and hearty, with a crunchy crust and soft, colorful vegetables inside. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ciabatta rolls, split
8 oz fresh mozzarella, sliced
1 medium zucchini, sliced lengthwise (½-inch)
1 red bell pepper, seeded and sliced into strips
½ red onion, sliced into thin rings
8 oz portobello mushrooms, stems removed and sliced
3 tbsp extra‑virgin olive oil
2 tbsp balsamic vinegar
1 tsp honey or maple syrup
1 clove garlic, minced
½ tsp sea salt
¼ tsp freshly ground black pepper
2 tbsp fresh basil leaves, torn

Instructions

Step 1: Wash and dry all vegetables. Slice the zucchini lengthwise into ½‑inch pieces, cut the red bell pepper into strips, slice the red onion into thin rings, and slice the portobello mushrooms. Place all cut vegetables in a large bowl.
Step 2: In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, honey (or maple syrup), minced garlic, sea salt, and black pepper. Toss half of this mixture with the vegetables and let them rest for 5 minutes while heating the grill.
Step 3: Preheat a grill or grill pan to medium‑high heat (around 400 °F). Grill the marinated vegetables for 3–4 minutes per side until tender-crisp with visible grill marks. Remove and set aside.
Step 4: Brush the cut sides of the ciabatta rolls with the remaining glaze mixture. Place the bread cut-side down on the grill and toast for 1–2 minutes until lightly crisp.
Step 5: While the bread is still on the grill, place mozzarella slices on the bottom halves. Cover with a lid or foil and melt the cheese for 30–45 seconds.
Step 6: Layer the grilled vegetables over the melted mozzarella, drizzle with a little extra glaze, and scatter torn basil leaves on top. Close the sandwich, press gently, and grill for an additional minute to meld flavors.
Step 7: Remove the sandwiches from the grill and let them rest for a minute before serving. Enjoy warm with a side salad or your favorite accompaniment.

Tips & Variations

For a smoky flavor, use a charcoal grill or add a small wood chip packet to your gas grill.
Substitute fresh mozzarella with burrata for a creamier texture.
Add a spread of pesto or sun-dried tomato tapenade for extra flavor layers.
Try swapping portobello mushrooms for eggplant slices or asparagus spears depending on what’s in season.
If you prefer a vegan option, replace mozzarella with a plant-based cheese alternative.

Storage

Store any leftover sandwiches wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on a grill pan or in a toaster oven to maintain the crispy bread and melted cheese. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a grilled sandwich with three visible layers between two slices of toasted whole grain bread, which have dark grill marks and some fresh green herb pieces on top. The bottom bread layer is topped with cooked green spinach, followed by a thick spread of creamy white cheese. The middle layer consists of bright red roasted pepper and thick green zucchini slices, while the top layer has yellow grilled bell peppers. The sandwich rests on a wooden board with a background of white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can slice and marinate the vegetables a few hours ahead and keep them refrigerated. Grill them just before assembling the sandwiches for the best texture and flavor.

What can I serve with these sandwiches?

They pair well with a simple green salad, crispy sweet potato fries, or a fresh tomato soup for a complete meal.