Vegan Grilled Vegetable and Cheese Sandwich
Sink your teeth into this hearty Vegan Grilled Vegetable and Cheese Sandwich—a vibrant and satisfying twist on a classic comfort food. Packed with smoky grilled zucchini, eggplant, red bell pepper, and portobello mushroom, this sandwich takes plant-based flavors to the next level. Nestled between golden slices of sourdough bread and layered with creamy, melted vegan cheese and fresh basil, each bite offers a perfect harmony of textures and tastes. Seasoned with olive oil, oregano, and a touch of salt and pepper, the grilled vegetables burst with Mediterranean-inspired goodness. Quick to make in under 40 minutes, this vegan sandwich is perfect for lunch or a casual weeknight dinner. Serve hot for a melty, savory delight that’s sure to impress vegans and non-vegans alike!
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Ingredients
- 4 slices sourdough bread
- 0.5 medium, sliced lengthwise zucchini
- 0.5 sliced into strips red bell pepper
- 0.5 small, sliced eggplant
- 1 caps, sliced portobello mushroom
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 4 slices vegan cheese slices
- 1 tablespoon vegan margarine
- 8 leaves fresh basil leaves
Directions
Step 1
Preheat your grill or grill pan over medium-high heat.
Step 2
In a large bowl, combine the zucchini, red bell pepper, eggplant, and portobello mushroom with olive oil, salt, pepper, and oregano. Toss until the vegetables are evenly coated.
Step 3
Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and have grill marks. Remove from the grill and set aside.
Step 4
Spread a thin layer of vegan margarine on one side of each slice of sourdough bread.
Step 5
Place two slices of the bread, margarine side down, in a large non-stick skillet or on a flat grill surface.
Step 6
Add a slice of vegan cheese on top of each bread slice, then layer the grilled vegetables evenly over the cheese. Add fresh basil leaves and another slice of vegan cheese on top.
Step 7
Top with the remaining bread slices, margarine side up.
Step 8
Cook the sandwiches over medium heat for about 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted.
Step 9
Once cooked, remove the sandwiches from heat, let them sit for a minute to cool slightly, and then slice them in half if desired.
Step 10
Serve immediately, enjoying the blend of roasted vegetables, melted cheese, and fresh basil in every bite.
Nutrition Facts
| Serving size | (557.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1126.0 |
| Total Fat 61.6g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 20.2mg | 0% |
| Sodium 4026.5mg | 0% |
| Total Carbohydrate 117.6g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 14.0g | |
| Protein 27.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 714.8mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 792.1mg | 0% |
Source of Calories