Years ago, when we were trying to eat healthier, I started making these grilled vegetable sandwiches with Asiago cheese and pesto. Back then I bought Trader Joe’s frozen grilled vegetables by the bag — mainly eggplant and zucchini — and kept them in the freezer because they were so versatile. One day I realized I could easily make my own. You can add almost anything to this veggie medley, but my go-to combination is eggplant, zucchini and roasted red peppers. This sandwich is a delightful balance of textures and flavors.
For this sandwich I start with a sturdy, crusty sourdough. You can use plain sourdough, garlic, rosemary or any rustic loaf you prefer. I usually slice two pieces about 1 inch thick. If your loaf is pre-sliced, even easier.
Spread a generous layer of pesto on one side of each slice. Store-bought pesto works well if you’re short on time, or make your own if you prefer. Next, layer on slices of the roasted vegetables: start with eggplant, add roasted red peppers, then zucchini. Tuck thin slices of Asiago between the vegetable layers so it melts evenly. Asiago can be sharp and flavorful; if you find varieties like rosemary Asiago, that works beautifully. If you don’t have Asiago, thinly sliced mozzarella or provolone are good alternatives.
Assemble the sandwich and brush the outside of the bread generously with extra virgin olive oil. This helps the crust crisp nicely when grilled.
You can grill the sandwich outdoors, use a panini press, or cook it in a skillet on the stovetop like a grilled cheese. I sometimes use a countertop griddle, but grilling outdoors gives a wonderful char and smoky touch. Whatever method you choose, make sure the bread is nicely browned and the cheese has fully melted before removing.
The result is a satisfying grilled vegetable sandwich with Asiago and pesto — crisp bread, melty cheese and tender, flavorful vegetables.
If you enjoy vegetable sandwiches, try other variations such as a roasted asparagus and tomato pesto melt for a different but equally delicious option.
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GRILLED VEGETABLE SANDWICH WITH ASIAGO AND PESTO
Ana Coronado
August 25, 2019
Pin Recipe
Ingredients
- 2 slices sourdough bread
- 2 tbsp pesto
- 2 oz Asiago cheese sliced thin
- 1 cup roasted vegetables
- 1 tbsp extra virgin olive oil
Instructions
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Spread the pesto evenly on the two slices of sourdough.
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Arrange the roasted vegetable slices on one slice of bread and layer the cheese between the vegetables.
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Top with the second slice of bread and brush the outside of both slices with olive oil.
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Grill the sandwich in a panini press or in a skillet until the bread is golden and the cheese has melted.
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Slice and enjoy.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com