Delicious Grilled Veggie Mozzarella Sandwiches are warm, melty, and full of flavor. Packed with layers of grilled vegetables and creamy mozzarella, all pressed between golden, toasted bread, this sandwich is a go-to when I want something hearty, fresh, and satisfying. It’s a perfect choice for lunch, dinner, or even a casual gathering with friends.
Why I Love This Recipe
I love this sandwich because it’s a great way to enjoy tons of veggies without feeling like I’m missing out on comfort food. The vegetables get a nice smoky char, the mozzarella turns perfectly gooey, and everything is held together by crispy, buttery bread. It’s simple to prepare, but every bite is loaded with rich, savory flavor and just the right amount of freshness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Zucchini, sliced
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Red bell pepper, sliced
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Eggplant or mushrooms, sliced
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Olive oil
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Salt and pepper
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Italian seasoning or dried oregano
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Fresh mozzarella, sliced
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Fresh basil leaves
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Balsamic glaze or reduction (optional)
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Sourdough, ciabatta, or whole grain bread
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Butter or olive oil (for grilling)
Directions
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I start by brushing the sliced vegetables with olive oil and seasoning them with salt, pepper, and Italian herbs.
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I grill the veggies on a grill pan or outdoor grill over medium-high heat for about 3–5 minutes per side, until tender and nicely charred.
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I lay out the bread slices and layer one side with grilled veggies, fresh basil, and mozzarella slices. I drizzle with balsamic glaze if I’m using it.
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I top with the second slice of bread and lightly butter the outside of each sandwich.
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I grill the sandwich in a skillet or panini press until the bread is golden brown and the mozzarella is melted, about 3–4 minutes per side.
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I let it cool for a minute, then slice and serve warm.
Servings and Timing
This recipe makes 2–3 sandwiches.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
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Add pesto: I spread basil or sun-dried tomato pesto on the inside of the bread for extra flavor.
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Spicy twist: I sprinkle crushed red pepper flakes or add grilled jalapeños.
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Different cheese: I use provolone, havarti, or goat cheese instead of mozzarella.
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Vegan version: I swap the cheese for a plant-based mozzarella and use oil instead of butter.
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Add greens: I toss in some arugula or baby spinach just before grilling for a peppery bite.
Storage/Reheating
These sandwiches are best fresh, but if I have leftovers, I wrap them in foil and refrigerate for up to 2 days. To reheat, I warm them in a skillet over low heat or use a toaster oven to bring back the crispy texture. I avoid microwaving, since it can make the bread soggy.
FAQs
Can I use different vegetables?
Yes, I use whatever I have on hand—portobello mushrooms, onions, squash, or even asparagus all work great.
Do I need a grill for this recipe?
Not at all. A grill pan or even a regular skillet works just fine for both the vegetables and sandwich.
What kind of bread works best?
I like sourdough or ciabatta for structure and flavor, but any sturdy bread that crisps up well will do.
Is this sandwich good for meal prep?
I prep the grilled veggies ahead and store them in the fridge. Then I assemble and grill the sandwiches fresh when I’m ready to eat.
Can I add protein to make it more filling?
Yes, I sometimes add grilled chicken, turkey slices, or hummus for extra protein without overpowering the veggie flavor.
Conclusion
Delicious Grilled Veggie Mozzarella Sandwiches are everything I want in a comfort meal—melty cheese, crisp bread, and rich, roasted flavor from the veggies. Whether I’m making them for a quick dinner or a cozy lunch, they always deliver on taste and texture. It’s one of those recipes I come back to again and again because it’s just that satisfying.
Print
Delicious Grilled Veggie Mozzarella Sandwiches to Try Today
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 sandwiches
- Category: Main Course
- Method: Grilling
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
Delicious Grilled Veggie Mozzarella Sandwiches are melty, savory, and packed with grilled vegetables, fresh basil, and creamy mozzarella between golden, crispy bread. Perfect for a hearty vegetarian lunch or dinner.
Ingredients
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Instructions
Preheat grill or grill pan over medium-high heat.,Brush sliced vegetables with olive oil and season with salt, pepper, and Italian seasoning.,Grill veggies for 3–5 minutes per side until tender and lightly charred. Set aside.,Layer grilled veggies, fresh basil, and mozzarella slices on one side of bread. Drizzle with balsamic glaze if desired.,Top with remaining bread slice and lightly butter or oil the outside of the sandwich.,Grill sandwiches in a skillet or panini press over medium heat for 3–4 minutes per side, until golden and cheese is melted.,Let cool slightly before slicing and serving.
Notes
Customize with other veggies like onions, squash, or mushrooms.,Add pesto or red pepper flakes for extra flavor.,For a vegan option, use dairy-free cheese and oil instead of butter.
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 36g
- Fiber: undefined
- Protein: 16g
- Cholesterol: undefined
