Ultimate Grilled Vegetable Sandwich with Asiago and Pesto: Your New Favorite Vegetarian Meal

There’s nothing quite like a perfectly grilled sandwich, especially when it’s packed with vibrant, healthy vegetables, creamy melted cheese, and a punch of aromatic pesto. This Grilled Vegetable Sandwich with Asiago and Pesto isn’t just a meal; it’s a culinary journey that promises a “flavor dance partayy” in your mouth, as we like to say! Many years ago, in an effort to embrace healthier eating habits, I stumbled upon the magic of combining grilled vegetables, sharp Asiago cheese, and fragrant pesto between two slices of crusty bread. Initially, my shortcut involved buying pre-grilled frozen vegetables from Trader Joe’s, usually just eggplant and zucchini, because of their incredible versatility. Bags of these would constantly fill my freezer, ready for a quick and satisfying meal.

However, one day, a little lightbulb 💡 went off. “Why don’t I just make my own grilled vegetables?” It was a moment of pure culinary revelation! The beauty of making your own is the absolute freedom to customize. You can add virtually anything to your medley of veggies. For this particular sandwich, I swear by my “holy trinity”: tender eggplant, fresh zucchini, and sweet red peppers. These three vegetables, when grilled to perfection, offer a delightful combination of textures and flavors that form the heart of this crave-worthy creation. The versatility of this approach is truly amazing, allowing you to tailor each sandwich to your preference, starting with this incredible recipe that you’ll quickly fall in love with.

The Foundation: Choosing Your Sourdough

Every great sandwich begins with great bread, and for this delicious grilled vegetable masterpiece, I always reach for crusty Sourdough. The tangy flavor and robust texture of sourdough provide the perfect counterpoint to the rich fillings. In today’s market, you’re spoiled for choice: you can find artisanal garlic sourdough, fragrant rosemary sourdough, or simply classic plain sourdough. While I typically opt for plain or rosemary, the real secret is to use any kind of rustic, hearty bread you prefer. The key is a bread that can stand up to grilling and hold all those wonderful ingredients without becoming soggy.

When preparing your bread, I recommend cutting two slices about one inch thick. This thickness ensures a satisfying bite and provides enough structure to contain the generous layers of vegetables and cheese. If you’re lucky enough to find pre-sliced sourdough, that’s one less step for you, making the preparation even quicker. A good slice of sourdough offers a satisfying crunch on the outside and a tender, slightly chewy interior once grilled, creating an unparalleled eating experience.

Pesto Perfection: A Burst of Flavor

Once your bread is ready, it’s time for the first layer of flavor: pesto. Spread it generously on one side of each sourdough slice. Don’t be shy here; the pesto acts as a flavorful adhesive, bringing all the other ingredients together. For store-bought options, I’ve found Mezzetta to be an excellent choice, offering a vibrant and authentic taste. However, if you’re feeling adventurous and have a few extra minutes, making your own pesto from scratch is incredibly rewarding. Fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil whizzed together create a truly unparalleled depth of flavor that elevates this sandwich to new heights. Homemade pesto not only tastes fresher but also allows you to control the ingredients, ensuring a quality that’s hard to beat.

Layering the Goodness: Veggies and Cheese

Next, we build the core of our sandwich with the Balsamic Grilled Vegetables. This is where the magic really happens. I recommend starting with a layer of grilled eggplant slices, followed by the roasted red peppers, and then the zucchini. This specific order helps distribute the flavors and textures evenly throughout the sandwich. If you haven’t made your balsamic grilled vegetables yet, the linked recipe provides a simple and delicious way to prepare them, ensuring they are perfectly seasoned and tender for your sandwich. These homemade grilled vegetables offer a depth of flavor and a tender-crisp texture that can’t be matched by their frozen counterparts.

Now, for the cheese – the crucial element that binds everything together with its rich, melty goodness. I layer thinly sliced Asiago cheese generously between the vegetables. Asiago is my preferred choice because of its wonderful sharp, nutty flavor that complements the sweet vegetables and savory pesto so beautifully. Interestingly, you can sometimes find flavored Asiago cheeses; Trader Joe’s, for example, occasionally carries a Rosemary Asiago, which is absolutely divine in this sandwich, adding an extra layer of herbal notes. If a Trader Joe’s isn’t accessible, classic Asiago works perfectly. The key is to slice the cheese thinly. This isn’t just about making it easier to eat, but more importantly, thin slices ensure the cheese melts uniformly and quickly, creating that desirable gooey, cheesy pull when you bite into the hot sandwich. If Asiago isn’t your preference or is unavailable, Mozzarella or Provolone are excellent alternatives, offering a milder, creamier melt.

The Final Touch: Brushing and Grilling Methods

Once your magnificent sandwich is assembled with all its layers of flavor, there’s one vital step before it hits the heat: generously brush the outside of the bread with olive oil. This not only prevents the bread from sticking to the grill but also helps achieve that coveted golden-brown, crispy exterior that makes grilled sandwiches so irresistible. A good quality extra virgin olive oil will add another subtle layer of flavor.

When it comes to grilling, you have several fantastic options, ensuring you can make this sandwich regardless of your kitchen setup. You can grill it outdoors on a traditional barbecue grill, which imparts a smoky char that is simply divine. Just be mindful and careful when placing the sandwich on the grates and when turning it to prevent any mishaps. Alternatively, a Panini grill is an excellent choice, as it applies even pressure and heat from both sides, yielding perfectly compressed and melty results. I sometimes use my Cuisinart Griddler indoors, which works wonderfully. However, my personal preference leans towards the outdoor grill for that authentic smoky taste and beautiful grill marks.

If you don’t have a specialized grill, don’t fret! You can easily pan-fry this sandwich on a stovetop, much like you would a classic grilled cheese. Simply heat a skillet or frying pan over medium heat, place the olive oil-brushed sandwich in, and cook for a few minutes per side until the bread is golden and crispy, and the cheese is gloriously melted. Pretty much anything that can toast the sides of the bread and melt your cheese will work beautifully, so choose the method that’s most convenient for you. The goal is a warm, gooey interior and a perfectly toasted exterior.

Serving and Enjoying Your Masterpiece

And there you have it, my friends – the Grilled Vegetable Sandwich with Asiago and Pesto, a truly exceptional and satisfying meal. Once it’s hot, golden, and oozing with melted cheese, remove it from the grill, slice it in half (often diagonally for that classic sandwich appeal), and serve immediately. This sandwich is hearty enough to be a standalone meal, but it also pairs wonderfully with a simple side salad, a bowl of tomato soup, or even just some crunchy potato chips for a complete and comforting experience.

The combination of tangy sourdough, savory pesto, sweet and smoky grilled vegetables, and sharp, melted Asiago cheese creates a symphony of flavors and textures that is hard to forget. It’s a testament to how simple, fresh ingredients, prepared with a little care, can transform into something truly extraordinary. This sandwich isn’t just food; it’s an experience, a delightful journey for your taste buds, perfect for a quick lunch, a light dinner, or a sophisticated picnic.

Explore More Vegetarian Delights

If you love veggie-packed sandwiches as much as I do, you might also enjoy my Roasted Asparagus Tomato Pesto Melt. It’s another fantastic vegetarian option that showcases the incredible flavors of fresh, seasonal produce. We believe that healthy eating can and should be incredibly delicious and satisfying, and these recipes are perfect examples of that philosophy.

Inspired by this recipe? We would absolutely love to see your creations! Make sure to mention us or tag us on Instagram. Your culinary adventures bring us so much joy! All content and photographs ©Claudia’s Table and claudiastable.com.