Here’s a quick, delicious, and very easy recipe for grilled veggie sandwiches with pesto mayo. The end results are so impressive that, if you serve the sandwiches on fancy plates, you will think you are eating at a cool café.
And the great news here is that you should also have some tasty grilled veggies left over to toss on a salad, heat up with some chicken breasts, or add to a soup later on in the week.
So – go find your favorite veggies to toss on the grill – my suggestions are below – but feel free to switch it up!
Cut the veggies up, toss them with herbs and olive oil,
and cook them on a nice hot grill pan until they are perfect.
Stack the grilled veggies and pesto mayo on fresh bread, and you have yourself an awesome lunch.
Ta-da! Check out those grill marks!
This recipe is adapted from the Skinnytaste Cookbook.
Grilled Veggie Sandwich with Pesto Mayo
Quick and easy grilled veggie sandwich, perfect for a weekend lunch. Make sure to grill up some extra of your favorite veggies for a healthy topping for salads, a side for a weeknight dinner, or toss in some soup later in the week!
- 1 eggplant cut into 1/4 inch wide slices
- 1 red bell pepper cut into 1/2 inch wide strips
- 1 yellow squash or zucchini cut into 1/4 inch wide slices
- 1/2 red onion cut into 1/4 inch wedges
- 3 tbsp olive oil divided
- 1 tsp oregano dried
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 tbsp mayonnaise
- 3 tbsp prepared pesto
- 2 oz. goat cheese optional
- salt and pepper
- 8 slices fresh bakery bread
Heat grill pan over medium-high heat
Toss chopped veggies in a bowl or on a sheet pan with 2 tbsp olive oil, oregano, garlic powder, onion powder, and sprinkle with salt and pepper.
Grill veggies in batches until soft, approximately 4-5 minutes per side. Set cooked veggies aside while you continue to grill the rest.
While you are grilling veggies, prepare the pesto mayonnaise. Mix mayonnaise in a small bowl with prepared pesto. Season with salt and pepper. Set aside.
Once all veggies are grilled, lightly brush bread on one side with olive oil. Grill, olive oil side down, until lightly toasted.
Assemble sandwiches with pesto mayonnaise, and a smear of goat cheese, if using.