Grilled Veggie Sandwiches Recipe

5 from 1 vote

Grilled Veggie Sandwiches Recipe

Grilled Veggie Sandwiches are a great way to enjoy summer’s produce. Lightly toasted soft bread is loaded with smoky grilled vegetables, sliced avocado and creamy chipotle hummus. These vegan sandwiches are incredibly satisfying and they are quick and easy to make in 30 minutes. Serve them with Strawberry Margaritas and an Italian Pasta Salad at your next BBQ for the perfect summer meal.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Sandwiches

Author: Adrianna Adarme

Cost: $10

Equipment

grill or grill pan
Food processor
1 Baking Sheet
1 Silicone brush
1 pair of tongs

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).
Don’t cut your veggies too small. The eggplant and squash should be at least 1/4 inch thick and the peppers 1/2-inch thick. That way it will hold up nicely when grilled and won’t fall apart or inside the grill. You might also find it easier to cut the zucchini lengthwise if the rounds are too small to fit comfortably on the grates.
Keep an eye on your bread and veggies while grilling. Grilling veggies and especially the bread is a very quick process. Watch carefully to make sure everything is cooking evenly and not browning too quickly.

Nutrition