Grilled Veggie And Cheese Sandwich Recipes

ROASTED VEGETABLE GRILLED CHEESE SANDWICH

Steps:

• Preheat oven to 400°F. Toss the vegetables with olive oil spray and dill and season with salt and pepper. Spread out on a baking sheet and roast for 10 minutes, until vegetables are slightly tender.
• Brush the melted butter on one side of the bread slices.
• In a large cast iron skillet or electric griddle over medium low heat, place one slice of bread on the skillet, buttered side down. Add half the Dill Havarti cheese on top of the bread, then layer with half the roasted vegetables, followed by half the Gouda cheese. Top with a bread slice, buttered side up.
• Cook grilled cheese sandwich until golden brown and cheese is melted, about 4-6 minutes on each side. Repeat for the second sandwich.

GRILLED CHEESE AND VEGGIE SANDWICH

Steps:

• In a medium bowl, toss together the coleslaw mix and bean sprouts.
• Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out.
• In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.

GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
• To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

GRILLED VEGETABLE SANDWICH

Steps:

• In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.

CALIFORNIA GRILLED VEGGIE SANDWICH

Steps:

• In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
• Preheat the grill for high heat.
• Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
• Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

GRILLED VEGGIE SANDWICHES

Steps:

• Cut the zucchini, squash and eggplant into 1/4-in.-thick strips; spritz with cooking spray. Spritz onion and red pepper with cooking spray., Grill vegetables, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the cheeses, garlic, salt and pepper; spread over bun bottoms. Top with vegetables. Replace bun tops.

GRILLED VEGGIE AND CHEESE SANDWICH

Steps:

• Mix first 10 ingredients in a large gallon size bag.
• Marinade for 1-4 hours.
• On hot grill cook veggies till nice and browned and tender crisp about 20 minutes.
• Remove and discard charred skin from peppers.
• Cut mushroom, peppers into slices.
• Arrange veggies on a platter along with the tomato slices& basil leaves.
• Broil roll cut side up to brown.
• Add 2 slices cheese to each to melt.
• If you and your guests want to have fun let them arrange their own sandwich drizzled with some balsamic vinegar.
• Or distribute ingredients yourself evenly among each roll.

VEGGIE GRILLED CHEESE SANDWICH

Steps:

• Spread butter over one side of all the slices of bread.
• Put four slices on a griddle, butter side down, and generously spread mustard over the top-side of the slices.
• Layer each slice of bread with one-fourth of the coleslaw mix and one-fourth of the cheese.
• Top with remaining bread, butter side up.
• Toast until the bread is lightly browned on each side and cheese is melted.