Name: Delicious Grilled Veggie Mozzarella Sandwiches
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 medium zucchini, sliced; 1 red bell pepper, sliced; 1 small eggplant, sliced; 1 red onion, sliced; 2 tbsp olive oil; Salt and pepper to taste; 1 tsp Italian seasoning; 8 oz fresh mozzarella cheese, sliced; Fresh basil leaves; Balsamic glaze (optional); 8 slices ciabatta or sourdough bread; 2 tbsp butter or olive oil for grilling the bread

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This Grilled Veggie Mozzarella Sandwich is the perfect combination of smoky vegetables, gooey melted mozzarella, and crisp toasted bread. It’s hearty, wholesome, and packed with flavor, making it a satisfying option for lunch or dinner. Whether I’m enjoying it straight off the grill or packing it for a picnic, this sandwich always hits the spot.

Why You’ll Love This Recipe

I love how easy it is to customize this sandwich with whatever vegetables I have on hand. It’s the perfect way to use up produce and still create something absolutely crave-worthy. The grilling brings out the natural sweetness in the vegetables, while the mozzarella adds that irresistible melt-in-your-mouth texture. It’s vegetarian, filling, and makes me feel like I’m eating something truly special without much effort. I also appreciate how quickly everything comes together — it’s a great go-to when I want something tasty but don’t want to spend hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini
Red bell pepper
Eggplant
Red onion
Olive oil
Salt and pepper
Italian seasoning
Fresh mozzarella cheese, sliced
Fresh basil leaves
Balsamic glaze (optional but recommended)
Ciabatta or sourdough bread, sliced
Butter or olive oil for grilling the bread

Directions

I start by slicing the zucchini, bell pepper, eggplant, and red onion into thin strips.
I toss the veggies in olive oil, salt, pepper, and Italian seasoning.
I grill them on medium-high heat for about 3–4 minutes per side until they’re tender and slightly charred.
While the vegetables are grilling, I slice the bread and lightly brush it with olive oil or butter on the outside.
Once the veggies are ready, I assemble the sandwich by layering grilled vegetables, slices of mozzarella, and fresh basil leaves between two slices of bread.
I grill the sandwich on a skillet or panini press for 2–3 minutes per side until the bread is golden and the cheese has melted.
I drizzle a little balsamic glaze inside just before serving for an extra burst of flavor (optional but so good).

Servings and timing

This recipe makes about 4 sandwiches. Each one takes roughly 10 minutes to assemble and about 15 minutes to grill, so the total time is approximately 25 minutes from start to finish.

Variations

I like to mix it up by adding roasted red peppers or sun-dried tomatoes for a richer flavor. Sometimes, I swap the mozzarella for provolone or goat cheese if I want something tangier. For a spicy version, I add a few slices of jalapeño or a smear of spicy pesto. When I’m craving extra protein, I occasionally add grilled tofu or tempeh slices.

Storage/Reheating

If I have leftovers, I wrap the sandwiches in foil and store them in the fridge for up to 2 days. To reheat, I place them in a skillet over medium heat for a few minutes on each side until warmed through and crispy again. I avoid the microwave since it makes the bread soggy. Delicious Grilled Veggie Mozzarella Sandwiches

FAQs

What’s the best bread for this sandwich?

I like using ciabatta, sourdough, or a hearty multigrain bread because they hold up well on the grill and add a nice crunch.

Can I make this sandwich vegan?

Yes, I just swap the mozzarella for a plant-based cheese and use vegan butter or oil for grilling the bread.

Do I need a panini press?

Not at all. I just use a skillet and press the sandwich down with a spatula or a heavy pan to get that crispy finish.

Can I roast the vegetables instead of grilling?

Absolutely. I roast them at 400°F (200°C) for about 20–25 minutes until they’re tender and slightly browned.

How do I keep the sandwich from getting soggy?

I make sure to drain any excess moisture from the veggies after grilling and keep the bread lightly toasted to prevent sogginess.

Conclusion

This Grilled Veggie Mozzarella Sandwich has become a staple in my kitchen because it’s so simple, satisfying, and full of flavor. I love how customizable it is and how it brings out the best in fresh vegetables. Whether I’m enjoying it hot off the grill or saving it for later, it never disappoints.