Grilled Veggie Sandwiches

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These Grilled Veggie Sandwiches with chipotle hummus are a great way to enjoy summer produce with the grill. Soft bread with smokey vegetables and creamy hummus makes these vegan sandwiches super filling and satisfying. Serve this with strawberry margaritas and an Italian pasta salad for the perfect summer meal.

Grilled Veggie Sandwiches on table with an array of foods.

The best part of summer—besides copious amounts of watermelon and popsicles—is grilling. I love grilled foods. And I could eat a grilled veggie sandwich every single day. They are so good and light-feeling. I love everything from my grilled portobello mushroom burgers, grilled mediterranean chicken, steak gyros and chili cheese dogs.

What are the Best Veggies to Grill?

You want something that can hold up to the heat and not burst open and create lots of liquid. I think the ones I used for these sandwiches are the best:

  • red peppers, but really any peppers would be good.
  • eggplant
  • green onions
  • zucchini, or any other summer squash
Veggies on a cutting board.

How to Make Grilled Veggie Sandwiches

  1. Start by making my short-cut hummus. Feel free to use another store-bought variety too. I like to blitz up chipotles in adobo with hummus in a food processor.
  2. Preheat your grill to medium-high heat.
  3. Brush both sides of the bread slices with olive oil. Add the bread, cut side down, to the grill grates and toast for about 1 minute. Just until you see grill marks and the bread is slightly toasted. Remove from the grill.
  4. Toss the veggies with olive oil in a bowl and a pinch of salt. Transfer them to the hot grill. And cook on each side. Each of the veggies have varying cooking times, please see below (recipe card) for specific times.
  5. Assemble the sandwiches! I like to add the hummus, pile on the veggies, add avocado, slice and serve.

Recipe Tip

Cold avocado. The sandwich was made even better with a few slices of cold avocado. I enjoyed this sandwich room temperature so no need to freak out if it’s not super warm when served.

Telera Rolls. I like to find telera rolls at Latin super markets. Feel free to use any rolls you like (hoagies, sub sandwich bread, etc).

Grilled Veggie Sandwiches being assembled.

Recipe FAQs

What should I serve with these grilled veggie sandwiches?

I paired it with a radish and snap pea salad, some slices of watermelon and some grilled corn. I also think this whipped feta dip, tomato confit, and a pitcher of these watermelon margaritas would be amazing.

How do I grill veggies if I don’t have a grill?

You can use a grill pan. I like to spray a grill pan with olive oil, get it really hot and then place the veggies on the pan (don’t move them). You can also sauté them in a pan if you don’t have a grill pan.

What makes the best grilled veggie sandwiches?

FLAVOR. You really want to make sure whatever is going on the sandwich is super flavorful and filling.
Use a few different veggies. Don’t just grill one veggie, different ones have different flavors and textures.
Always add another flavor element. I already mentioned flavor but you can always take it a step further. I used a chipotle hummus hack but you could easily mix in pesto to hummus or make a flavored mayo spread to build more flavor.

Grilled Veggie Sandwiches on table with an array of foods.

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5 from 1 vote

Grilled Veggie Sandwiches Recipe

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 6
These grilled veggie sandwiches with chipotle hummus are a great way to enjoy summer produce with the grill. Soft bread with smokey vegetables and creamy hummus makes these vegan sandwiches super filling and satisfying for vegans, vegetarians, and meat eaters alike.

Ingredients 

Short-Cut Chipotle Hummus: 

  • 2 chipotles in adobo, from a can, I usually freeze the remaining chiles 
  • 8 ounces store-bought or homemade hummus
  • Pinch kosher salt , to taste 

Veggie Sandwiches: 

  • 4 Bread Rolls or Buns
  • 3 tablespoons olive oil, divided
  • 1 zucchini, trimmed and cut into 1/4-inch slices
  • 1/2 eggplant, trimmed and cut into 1/4-inch slices
  • 1 red pepper, trimmed and cut into 1-inch slices
  • 2 green onions
  • 1 avocado, sliced, optional

Instructions 

To Make the Short-Cut Chipotle Hummus: 

  • To a food processor, add the chipotles in adobo. Pulse until minced. Add the store-bought or homemade hummus; pulse until thoroughly combined. Give it a taste and adjust the salt to your liking. Set aside. 

To Make the Veggie Sandwiches: 

  • Preheat oven to 350 degrees F. Place the Telera rolls on a baking sheet. Transfer to the oven and bake for 5 to 7 minutes. There won’t be a visual difference so be sure to set a timer. Allow the rolls to come to room temperature. Slice the rolls in half. 
  • Prep your grill and get it ready for grilling. Here’s a link to setting up a grill. Brush both sides of the rolls with olive oil. Using tongs, place the bread slices on the hottest part of the grill, toasting them for about 30 seconds to a minute. Flip them over and toast for an additional 30 seconds. Remove and set them aside. 
  • To a bowl, add the vegetables, along with the remaining olive oil (about 2 tablespoons) and a few pinches of salt. Add the vegetables to the grill. I found the zucchini are cooked in about 3 minutes (over a 400 degrees F grill), flipping them about halfway. The eggplant, peppers and green onions took about 5 to 7 minutes. This will vary depending on where you put the vegetables on the grill (some spots are hotter than others) and what the temperature is. Use your best judgement! Remove them from the grill and set them aside. 
  • To assemble the sandwiches, smear a tablespoon or two of hummus onto each bottom half of the rolls. Top with a few vegetables and add the other half of bread. Add avocado if you like! Slice in half and serve.

Notes

Tips and Tricks: 
  • Cold avocado. The sandwich was made even better with a few slices of cold avocado. I enjoyed this sandwich room temperature so no need to freak out if it’s not super warm when served.
  • Telera Rolls. I like to find telera rolls at Latin super markets. Feel free to use any rolls you like (hoagies, sub sandwich bread, etc).

Nutrition

Serving: 4g | Calories: 212kcal | Carbohydrates: 13g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Sodium: 106mg | Potassium: 582mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1551IU | Vitamin C: 54mg | Calcium: 23mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Lunch
Cuisine: American
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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10 Comments

  1. 5 stars
    Woooow…..Homemade!!! It’s the only thing that taste good! And so easy to do…

    I think I will look for these and try your recipe this weekend. Thank you for sharing!

    Dang Thai from Embeya!

  2. This so tasty and I love it! If I cook it, then I always use grill light from this Weblink. I like how it makes my hummus taste, definitely would recommend it to others.

  3. hola! i was catching up on your blog and i just love this recipe!
    i never heard about a snap pea/ radish salad but im intrigue 😀 :D, can you share the ingredients ?
    thanks! and hope you are having a good trip!

  4. you know what’s even easier then the chimey starter thing? The home alone handle burner thing https://www.amazon.com/GrillPro-33666-Electric-Charcoal-Starter
    trust me, you’ll never go back

  5. Such gorgeous photos. I love those breads. The sandwiches sound really lovely. When my husband was a vegetarian, for road trips I’d make white bean dip, which is really garlicky, turn it into sandwiches and pack them in the cooler. Our whole car always smelled like garlic!

  6. Yum. I found some spreadable feta in the supermarket yesterday and bought it because who doesn’t love new ways to eat cheese. Thinking it would be delicious on these with pesto instead of the hummus.

  7. You had me at chipotle. I had lots of dishes with chipotle but never hummus. Yum! Such a great idea!
    Thanks for inspiring me!

    E || OH LA LATKES

    1. it’s so good! it’s spicy and has such a deep flavor, especially for something that takes 5 minutes haha.