Best 5 Grilled Garden Sandwich Recipes

**Grilled Garden Sandwich: A Symphony of Fresh Flavors**

Indulge in the delectable Grilled Garden Sandwich, a culinary masterpiece that captures the essence of summer's bounty. This sandwich is a harmonious blend of grilled vegetables, creamy avocado, tangy goat cheese, and zesty pesto, all nestled between two slices of toasted bread. The smoky aroma of the grilled vegetables mingles with the herbal notes of the pesto, creating an irresistible symphony of flavors that will tantalize your taste buds. With its vibrant colors and textures, this sandwich is not only a feast for the palate but also a feast for the eyes. Accompanying this main recipe are variations that offer exciting twists on the classic: the Caprese Sandwich bursts with juicy tomatoes and fresh mozzarella, while the BLT Sandwich combines the timeless trio of bacon, lettuce, and tomato. Whether you're a vegetarian seeking a hearty and flavorful meal or a meat lover looking for a lighter option, these recipes have something for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SALMON SANDWICHES

Grilled Salmon Sandwiches image

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds fresh salmon fillets
Good olive oil
Kosher salt
Freshly ground pepper
1 cup good mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions, (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 teaspoons capers, drained
6 fresh white or brioche rolls (4-inch round)
1/4 pound mesclun mix or fresh basil leaves

Steps:

For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.

GRILLED GARDEN SANDWICH

Grilled Garden Sandwich image

Number Of Ingredients 11

Ingredients

What You Need
1 head garlic
2 Tbsp. olive oil , divided
3 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. fresh thyme
1 small each zucchini and yellow squash , ends trimmed, then each cut into 3 lengthwise slices
1 red onion , cut into 1-inch-thick slices
2 portobello mushroom caps (4 inch), cut in half
2 Tbsp. balsamic vinegar
1 French bread baguette (8 oz.), split
4 KRAFT Big Slice Colby Jack Cheese Slices

Steps:

Make It
Heat grill to medium heat. Cut thin slice off top of garlic; discard. Place garlic, cut-side up, on sheet of foil; drizzle with 1 Tbsp. oil. Wrap in foil. Grill 15 min. or until tender. Carefully squeeze garlic cloves into small bowl. Add mayo and thyme; mix well.
Toss vegetables with vinegar; grill 5 to 7 min. or until tender, turning frequently.
Spread cut sides of baguette with mayo mixture; fill with vegetables and cheese.
Brush outside of sandwich with remaining oil. Place on grill grate; top with grill press. Grill 4 to 5 min. on each side or until cheese is melted.

GRILLED GARDEN SANDWICH

Grilled Garden Sandwich image

With fresh veggies and melty cheese layered in a baguette, this summery sandwich is a grill's best friend.

Provided by My Food and Family

Categories Meal Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 head garlic
2 Tbsp. olive oil, divided
3 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. fresh thyme
1 small each zucchini and yellow squash, ends trimmed, then each cut into 3 lengthwise slices
1 red onion, cut into 1-inch-thick slices
2 portobello mushroom caps (4 inch), cut in half
2 Tbsp. HEINZ Balsamic Vinegar
1 French bread baguette (8 oz.), split
4 KRAFT Big Slice Colby Jack Cheese Slice s

Steps:

Heat grill to medium heat.
Cut thin slice off top of garlic; discard. Place garlic, cut-side up, on sheet of foil; drizzle with 1 Tbsp. oil. Wrap in foil. Grill 15 min. or until tender. Carefully squeeze garlic cloves into small bowl. Add mayo and thyme; mix well.
Toss vegetables with vinegar; grill 5 to 7 min. or until tender, turning frequently.
Spread cut sides of baguette with mayo mixture; fill with vegetables and cheese.
Brush outside of sandwich with remaining oil. Place on grill grate; top with grill press. Grill 4 to 5 min. on each side or until cheese is melted.

Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 500 mg, Carbohydrate 40 g, Fiber 3 g, Sugar 3 g, Protein 14 g

GRILLED GARDEN VEGETABLE SANDWICHES

Grilled Garden Vegetable Sandwiches image

Make and share this Grilled Garden Vegetable Sandwiches recipe from Food.com.

Provided by Gingerbear

Categories One Dish Meal

Time 40m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 slices red onions (1/4-inch thick)
1 medium zucchini, cut lengthwise into 1/4 to 1/2 inch thick slices
1 small red bell pepper, halved,seeded
1/2 small eggplant, peeled,cut into 1/2 inch thick slices
1/2 cup Italian salad dressing
8 slices multi-grain bread or 8 slices sourdough bread, toasted if desired
3 ounces shredded mozzarella cheese

Steps:

Heat grill.
When ready to grill, place onion over medium gas grill or charcoal grill 4 to 6 inches from medium coals.
Cook 3 minutes.
Meanwhile, brush zucchini, bell pepper and eggplant with salad dressing.
Brush onion on grill with salad dressing; turn onion.
Place zucchini, bell pepper, and eggplant, dressing side down, on grill; cook 13 to 15 minutes or until vegetables are tender, brushing with salad dressing and turning once.
Remove vegetables from grill.
Cut zucchini and bell pepper into bite-sized pieces.
Spread 1 side of each toasted bread slice with any remaining dressing.
Sprinkle cheese evenly on 4 bread slices.
Top evenly with warm vegetables.
Cover with remaining bread slices, dressing side down.

Nutrition Facts : Calories 344.9, Fat 15.8, SaturatedFat 4.7, Cholesterol 16.8, Sodium 937.9, Carbohydrate 41.3, Fiber 7.5, Sugar 12.9, Protein 12.8

GRILLED GARDEN SANDWICHES

Grilled Garden Sandwiches image

Quick and delicious grilled veggie and cheese sandwiches. Recipe from my Mom...she got it from a magazine but I can't make out which one.

Provided by Hey Jude

Categories Lunch/Snacks

Time 31m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 tablespoons butter, softened and divided
1 (8 ounce) package sliced fresh mushrooms
1/2 purple onion, thinly sliced
2 tablespoons mayonnaise
8 slices sandwich bread
4 slices monterey jack cheese
2 tomatoes, sliced
4 slices American cheese

Steps:

Melt 1 T. butter in a large nonstick skillet over medium-high heat. Add sliced mushrooms and onion, and saute 5 minutes or until tender. Drain.
Spread mayo on 1 side of half of the bread slices; top with Montery Jack cheese and tomato. Spoon mushroom mixture evenly over tomato; top with American cheese. Cover with remaining bread slices.
Spread about 1/2 T. of softened butter on 1 side of each sandwich. Cook sandwiches, buttered side down, in a hot nonstick skillet or griddle over medium heat until browned.
Spread remaining softened butter evenly on ungrilled side; turn and cook until lightly browned.

Nutrition Facts : Calories 493.8, Fat 32.5, SaturatedFat 18.5, Cholesterol 78.6, Sodium 857, Carbohydrate 34.8, Fiber 2.7, Sugar 6, Protein 17.6

Tips:

Use fresh vegetables: Fresh vegetables have a better flavor and texture than frozen or canned vegetables.
Marinate the vegetables: Marinating the vegetables in olive oil, herbs, and spices will help them to absorb more flavor.
Cook the vegetables over high heat: High heat will help to caramelize the vegetables and give them a slightly smoky flavor.
Don't overcook the vegetables: Overcooked vegetables will be mushy and lose their flavor.
Use a good quality bread: A good quality bread will help to hold the sandwich together and give it a nice flavor.
Butter the bread: Butter will help to prevent the bread from getting soggy.
Add your favorite toppings: Feel free to add your favorite toppings to the sandwich, such as cheese, bacon, or avocado.
Serve the sandwich immediately: Grilled garden sandwiches are best served immediately after they are made.

Conclusion:

Grilled garden sandwiches are a delicious and healthy way to enjoy fresh vegetables. They are perfect for a quick and easy lunch or dinner. With a little planning, you can make a grilled garden sandwich that is both delicious and nutritious. So next time you are looking for a healthy and satisfying meal, give grilled garden sandwiches a try!