Who knew a sandwich stuffed with vegetables could taste so good? This one might surprise you!
Years ago, I ate my first “veggiewich” at a restaurant and I was hooked. Vegetables never tasted so delicious yet made such a hearty meal. My home version incorporates my Asiago Pesto Spread, although your favorite pesto would be perfect.
This time, I used leftoverย Balsamic Dijon Grilled Vegetablesย and fresh mozzarella cheese. Havarti with dill is another good choice. Using thisย 3-ingredient marinadeย for the vegetables is another favorite.ย By simply grilling some extra veggies one night, you can have a casual, quick, round-two dinner that is sure to please.
For details on how to grill the vegetables, click on the above link for Balsamic Dijon Grilled Vegetables….but don’t forget about the versatile 3-ingredient marinade. 😊
Iโd love to know if you try this recipe! Leave a comment, rate it, and donโt forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Grilled Pesto Veggiewich
Ingredients
- grilled vegetables such as zucchini, eggplant, portobellos, asparagus, carrots, and onions (see recipe notes)
- sourdough, multi-grain, or a hearty bread of choice (Ezekielโs sprouted multigrain bread shown in photo; use GF as needed)
- pesto, homemade or purchased
- olive oil
- mozzarella, havarti with dill, or another cheese of choice
Optional
- Tomato slices, sprouts, spinach
Instructions
- Brush one side of bread slices with olive oil. On the non-oiled side, spread the pesto, and then layer grilled veggies, tomato or other optional vegetables, and layer of cheese to cover.
- Place another piece of bread on top, olive oil-side up, and grill in a panini press for about three minutes or on a stove-top skillet or grill pan until both sides are golden and the cheese is melted.
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