Dairy-Free Grilled Vegetable and Cheese Sandwich

Savor the rich, smoky flavors of this Dairy-Free Grilled Vegetable and Cheese Sandwich, a plant-based twist on a classic comfort food! Packed with perfectly charred red bell pepper, zucchini, and eggplant, and balanced with the fresh crunch of spinach and a tangy drizzle of balsamic vinegar, this sandwich is both hearty and wholesome. Layered with creamy, melted dairy-free cheese and nestled between golden, crispy slices of sourdough bread, it’s a satisfying meal that’s entirely dairy-free. Perfect for a quick lunch or an easy weeknight dinner, this vegan-friendly sandwich is ready in just 35 minutes and bursting with flavor and texture. Whether you're vegan, lactose-intolerant, or just love experimenting with dairy-free recipes, this grilled masterpiece deserves a spot on your table!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 4 slices sourdough bread slices
• 1 red bell pepper
• 1 medium zucchini
• 0.5 small eggplant
• 2 tablespoons olive oil
• 4 slices dairy-free cheese slices
• 1 cup baby spinach leaves
• 1 tablespoon balsamic vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 2 tablespoons dairy-free butter or margarine

Directions

Step 1

Preheat your grill or grill pan to medium-high heat.

Step 2

Slice the red bell pepper, zucchini, and eggplant into thin, even slices for uniform grilling.

Step 3

In a large bowl, combine the sliced vegetables with olive oil, salt, pepper, and garlic powder. Toss to ensure the vegetables are coated evenly.

Step 4

Place the vegetables on the grill and cook for 4-5 minutes per side until they are tender and have distinct grill marks.

Step 5

Meanwhile, spread a thin layer of dairy-free butter or margarine on one side of each bread slice.

Step 6

Once the vegetables are grilled, assemble the sandwiches. Start by placing one slice of bread, buttered side down, on a clean surface. Layer it with grilled vegetables, a slice of dairy-free cheese, and a handful of baby spinach leaves.

Step 7

Drizzle a little balsamic vinegar on top of the spinach leaves for added flavor.

Step 8

Top the sandwich with another slice of bread, buttered side up.

Step 9

Heat a skillet over medium heat and place the assembled sandwiches on the skillet.

Step 10

Cook each sandwich for about 3-4 minutes per side or until the bread is golden brown and the dairy-free cheese is melted.

Step 11

Remove the sandwiches from the skillet, slice in half, and serve immediately.

Nutrition Facts

Serving size	(802.5g)

Amount per serving	% Daily Value*
Calories	1238.2

Total Fat 70.0g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 4938.8mg	0%
Total Carbohydrate 128.0g	0%
Dietary Fiber 13.2g	0%
Total Sugars 29.2g
Protein 22.9g	0%

Vitamin D 0IU	0%
Calcium 723.7mg	0%
Iron 6.6mg	0%
Potassium 1429.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 7.4%

Carbs: 41.5%