Many years ago, when we thought we would eat healthier and I started making these Grilled Vegetable sandwiches with Asiago cheese and pesto, we would buy the Trader Joe’s Grilled vegetables in the frozen section by the multiples. At that time, I think it was only Eggplant and Zucchini. I would buy bags and kept it in the freezer because it was so versatile. One day the đź’ˇ went off and I thought, “Why don’t I just make my own?” For reals right? You can add ANYTHING to this medley of veggies. I opt for my holy trinity…eggplant, zucchini and red peppers. The versatility is so amazing and I will start with this crave worthy sandwich…it’s a flavor dance partayy in your mouth.
For this delicious sandwich, I start with crusty Sourdough bread. Nowadays, you can find Garlic Sourdough, Rosemary Sourdough, Plain etc. I opt for Plain or Rosemary, but you can use any kind of rustic bread you prefer.
I cut two slices about 1 inch thick. If the bread is already sliced, one less step. I spread the pesto generously on one side of each slice. For store bought, I prefer Mezzetta. You can also make your own.
Second, I add the Balsamic Grilled Vegetable slices. I start with the eggplant, roasted peppers then the zucchini and I layer in the Asiago cheese between the vegetables. Asiago also comes in flavors sometimes. Trader Joe’s sells a Rosemary Asiago cheese and it’s excellent for this sandwich. If you don’t have a Trader Joe’s, then use regular Asiago cheese. I prefer the sharpness of the Asiago cheese. Just make sure you slice the cheese thinly so it can melt. You can also use Mozzarella or Provolone.
Once the sandwich is assembled, generously brush the outside with olive oil before you grill.
You can grill this or you can pan fry it such as you would a cheese sandwich. I use the Cuisinart Griddler sometimes but I prefer to grill this outdoors. Just make sure you are careful in placing the sandwich on the grill and turning it. If you have a Panini grill, you can use that. Pretty much anything will work that will grill the sides of the bread and melt your cheese.
And there you go my friends, the Grilled Vegetable sandwich with Asiago and Pesto.
GRILLED VEGETABLE SANDWICH WITH ASIAGO AND PESTO
Ingredients
- 2 slices sourdough bread
- 2 tbsp pesto store bought
- 2 oz asiago cheese sliced
- 1 roasted vegetables see link at the bottom of the recipe
- 1 tbsp extra virgin olive oil spray
Instructions
- Spread the pesto on the two slices of sourdough bread
- Place sliced roasted vegetables onto the bread and top with cheese.
- Top with second slice of bread. Brush sides of bread with olive oil.
- Grill sandwich in panini grill or stovetop until heated through and cheese has melted.
- Enjoy!
Notes
Nutrition
All content and photographs ©Claudia’s Table and claudiastable.com
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