Best 2 Grilled Open Faced Vegetable Pesto And Mozzarella Sandwiches Recipes

In this article, we'll take you on a culinary journey with our grilled open-faced vegetable, pesto, and mozzarella sandwiches. These delightful sandwiches are a vibrant symphony of flavors and textures, featuring a medley of grilled vegetables, aromatic pesto, and melted mozzarella cheese. Each bite offers a burst of freshness from the crisp vegetables, a savory depth from the pesto, and a gooey, stretchy indulgence from the melted cheese. This recipe is perfect for a quick and delicious lunch or dinner, and it's also a great way to use up leftover grilled vegetables. With variations including a roasted red pepper pesto, sun-dried tomato pesto, and basil pesto, there's a flavor combination to suit every palate. So, gather your ingredients and let's embark on a culinary adventure as we explore the tantalizing world of grilled open-faced vegetable, pesto, and mozzarella sandwiches.

Let's cook with our recipes!

GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES

Grilled Open-Faced Vegetable, Pesto, and Mozzarella Sandwiches image

Categories Sandwich Vegetable Vegetarian Lunch Mozzarella Basil Summer Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 14

Ingredients

1 red bell pepper, quartered
1 yellow bell pepper, quartered
3 small eggplants (about 1/2-pound total), sliced diagonally 1/4inch thick
olive oil for brushing vegetables and bread
1 14-inch-long loaf Italian bread, halved horizontally with serrated knife
1/2 cup pesto
1 cup diced mozzarella cheese (about 1/4 pound)
3 tablespoons finely shredded fresh basil leaves for garnish
For the pesto:
1 cup packed fresh basil leaves
3 tablespoons pine nuts or chopped walnuts, toasted lightly and cooled
1 large garlic clove, chopped
3 tablespoons freshly grated Parmesan cheese
1/3 olive oil

Steps:

To make the sandwich:
Prepare grill.
Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
To make the pesto:
In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.

GRILLED VEGETABLE PESTO SANDWICHES

Grilled Vegetable Pesto Sandwiches image

Grilling isn't just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce. -Tanya Mehta, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 2 servings

Number Of Ingredients 16

Ingredients

1 medium zucchini
1 yellow summer squash
1 medium sweet red pepper, quartered
1 medium onion, cut into 1/2-inch slices
1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, softened
2 ciabatta rolls, split
2 tablespoons prepared pesto
4 slices Asiago cheese
1/2 cup spring mix salad greens
6 large fresh basil leaves

Steps:

Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat. , Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds., To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.

Nutrition Facts : Calories 748 calories, Fat 37g fat (15g saturated fat), Cholesterol 58mg cholesterol, Sodium 1476mg sodium, Carbohydrate 91g carbohydrate (15g sugars, Fiber 9g fiber), Protein 23g protein.

Tips:

To save time, use pre-made pesto sauce. If making homemade, use fresh basil for the best flavor.
Use a variety of vegetables for a more colorful and flavorful sandwich. Some good options include zucchini, squash, bell peppers, onions, and mushrooms.
Grill the vegetables until they are slightly charred and tender. This will give them a smoky flavor.
Use a high-quality mozzarella cheese for the best results. Fresh mozzarella is ideal, but shredded mozzarella will also work.
Serve the sandwiches immediately after they are made. This will ensure that the bread is crispy and the cheese is melted.

Conclusion:

Grilled open-faced vegetable pesto and mozzarella sandwiches are a delicious and easy summer meal. They are perfect for a quick lunch or dinner, and they can be made with a variety of vegetables. The sandwiches are also a great way to use up leftover grilled vegetables.