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Grilled Vegetable and Goat Cheese Sandwich

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  • Prep 30 min
  • Total 30 min
  • Ingredients 7
  • Servings 4
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When I only have a little bit of time for lunch, one of my favorite meals is this grilled veggie sandwich. It's very quick to prepare and the ingredients provide a delicious taste. I grill the vegetables on the comal (cast iron griddle), oven or griddle depending on how much I want to make and I pack them cold in wax paper. Perfect for a meal to take to work.
by Pilar Hernandez
Updated Sep 14, 2015
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Ingredients

  • 4 sandwich bread (Italian or ciabatta )
  • 3 tomatoes
  • 2 zucchini
  • 4 Portobello mushrooms
  • 1 tub (8 ozs) of creamy goat cheese
  • 8 green onions
  • Vegetable oil

Directions

  •  
    1
    Heat the griddle to medium-high.
  •  
    2
    Wash and dry the vegetables. Cut each zucchini into long, 1/4-inch wide strips.
  •  
    3
    Cut the tomatoes into thick slices, 1/2-inch wide.
  •  
    4
    Cut the green onion starting at the green part, leaving behind the white.
  •  
    5
    Sprinkle or swab all the vegetable and mushrooms with vegetable oil and season with salt and pepper.
  •  
    6
    Immediately place the veggies on the griddle and let grill for 3-5 minutes. Flip and repeat.
  •  
    7
    Open the bread the long way, heat or toast on the same griddle.
  •  
    8
    Spread the cheese on both slices.
  •  
    9
    Fill the sandwich with zucchinis, green onions, Portobello mushrooms, and grilled tomatoes.
  •  
    10
    Close and serve immediately.

Expert Tips

  • tip 1
    You can also broil the veggies at 500°F in a baking sheet or rack.
  • tip 2
    If you want to pack the sandwich, then wait until its cold and wrap it tightly in wax paper or aluminum foil like a burrito.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • When I only have a little bit of time for lunch, one of my favorite meals is this grilled veggie sandwich. It's very quick to prepare and the ingredients provide a delicious taste. I grill the vegetables on the comal (cast iron griddle), oven or griddle depending on how much I want to make and I pack them cold in wax paper. Perfect for a meal to take to work.
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