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–+ servings
David Murphy

Grilled Vegetable Sandwich

A stacked grilled vegetable sandwich with charred zucchini, eggplant, and roasted red peppers, creamy torn burrata, and a homemade walnut pesto with balsamic glaze on a toasted crusty baguette. A meatless sandwich that eats like a main event.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 Sandwiches
Course: Lunch, Main Course, Sandwich
Cuisine: Mediterranean
Calories: 650

Ingredients
  

For the vegetables:
  • 2 small zucchini sliced lengthwise
  • 1 medium-sized eggplant sliced into rounds or lengthwise
  • 3 red bell peppers quartered
  • 1 small red onion sliced into thick rings
  • 1 large tomato
  • A large bunch of parsley
  • 3 - 4 stalks fresh basil
  • 1/3 cup walnuts
  • 2 tbsp balsamic glaze
  • Olive oil
  • Salt & pepper
For the sandwich:
  • 1 large French Baguetta or ciabatta, sourdough, or whole grain
  • 3 balls of burrata cheese

Instructions
 

Grill the veggies:
  1. Preheat a grill or grill pan, or an air fryer, over medium-high heat.
  2. First, roast the red bell peppers. Once the pepper has softened and has a slightly blackened skin, place it in a deep container with a lid. Cover and leave it like that while you roast the rest of the vegetables. This will make it easier to peel the red pepper.
  3. In a bowl, mix vegetables such as zucchini and eggplant, and add 1-2 tbsp olive oil and salt.
  4. Grill for 3–5 minutes per side until tender and charred.
Make the Pesto:
  1. In a blender, combine parsley, garlic, walnuts, basil, a pinch of salt, and 3 tablespoons of olive oil. Blend until smooth. Add 1 tablespoon of balsamic glaze and blend again until fully incorporated.
Assemble the Sandwich:
  1. Slice the baguettes in half lengthwise, then cut each piece in half again. Lightly toast the baguettes until golden and crisp.
  2. Spread a generous amount of pesto on the bottom halves of the baguettes. Layer with grilled zucchini and eggplant, followed by thinly sliced red onion. Tear the burrata in half and add on top. Place a slice of tomato and drizzle with a bit more balsamic glaze.
  3. Spread pesto on the top halves of the baguettes as well, then add strips of roasted red pepper.
  4. Close the sandwiches and cut in half for easier serving.

Nutrition

Serving: 1SandwichCalories: 650kcalCarbohydrates: 108gProtein: 23gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 12gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 806mgPotassium: 1881mgFiber: 18gSugar: 34gVitamin A: 6593IUVitamin C: 281mgCalcium: 243mgIron: 7mg

Notes

Pro Tips

  • Don't crowd the grill: Give the vegetable slices space so they char instead of steam. Work in batches if your grill pan is small. Crowded pans are how gray, soggy vegetables happen, in home kitchens and restaurant ones alike.
  • Let the vegetables cool slightly before stacking: Piping hot vegetables steam the bread from the inside and melt the burrata into soup. Warm is perfect, hot is trouble.
  • Pat the tomato slices dry: A quick blot with a paper towel keeps the juiciest ingredient in the stack from flooding the bottom bread.
  • Make extra pesto: This walnut version keeps a week in the fridge and is unreasonably good tossed with pasta, spooned over grilled chicken, or spread on your next batch of oven roasted vegetables (foodnservice.com/oven-roasted-vegetables/).
  • Press it for transport: Taking these on a picnic? Wrap each sandwich tightly in parchment and set something flat and heavy on top for 10 minutes. The layers fuse together and the sandwich travels like a champion.
  • Room temperature burrata only: Cold burrata is firm and shy. Fifteen minutes on the counter and it turns soft, creamy, and ready to spill into every layer the way it's supposed to.

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