For as long as we’ve been growing zucchini, we’ve also been making a grilled veggie sandwich featuring zukes (does anyone ever call zucchini Danny Zukos? They totally should if they don’t.).
These grilled veggie sandwiches are a weekly thing for us in the summer. They really are meant to be eaten when veggies are fresh (and cheap). Would this taste good in January? Probably. But it’d also cost you $15 per sandwich to grab all the out-of-season produce. Eat these sandwiches now. Eat them often. And then dream about them all winter long while you make these BBQ chickpea wraps to fill that delicious void. That’s what we do.
A grilled veggie sandwich might seem like kind of a snoozefest, and that’s where this amazing Pesto-Feta Mayo comes in. This stuff is so good, my husband was literally eating it with a spoon while I was photographing this sandwich. It doesn’t overpower the flavor of the veggies—it just adds a nice, rich, tangy flavor and some cool, creamy texture.
You can adjust the veggies of this sandwich all you want. Don’t like mushrooms? Leave ’em out. Only have green peppers? Cool. Want to add tomato slices? Sweet. But promise me you won’t skip the mayo. Even if you want to use vegan mayo and tofu or almond feta and vegan pesto, you have to make this mayo. Pinkie swear it. Right now. I’m extending my pinkie finger out, are you? You better be. (Psst: Need a plant-based version? Try this vegan sandwich instead.)
Of course, this sandwich uses the only bread we eat in our house: Dave’s Killer Bread. All of the DKB breads are organic, non-GMO verified, and have no artificial anything in them. Dave’s Killer Bread is the kind of bread I’d make at home if I had time to make bread at home (someday, in the future, maybe).
This particular grilled veggie sandwich uses Dave’s Killer Bread Good Seed variety—which is my absolute favorite (the hubs and the toddler prefer White Bread Done Right). Good Seed is packed with protein and fiber, and it’s got that awesome nutty, hearty flavor that I love about seedy bread. BUT, it’s soft like a white bread. I don’t know how they make a 100% whole grain bread the soft, fluffy texture of white bread, but they do. It’s sorcery. Awesome, delicious, tasty sorcery.
You enjoy this sandwich, and I’m going to go lovingly stare at my zucchini plant (without touching it).
Grilled Veggie Sandwich with Pesto-Feta Mayo
Can't figure out what to serve your vegetarian guests at your summer cookouts?Try this Grilled Veggie Sandwich. Don't skip the Pesto-Feta Mayo!
Ingredients
For the Mayo:
- 1/4 cup mayonnaise
- Zest and juice of 1 lemon
- 1/3 cup crumbled feta cheese
- 2 tablespoons prepared basil pesto
For the Sandwich:
- 1 small eggplant, cut into thin slices
- Salt
- 1 small zucchini, cut into thin slices
- 1 small yellow squash, cut into thin slices
- 1 large red bell pepper, cut into thin slices
- 1 large red onion, cut into thin slices
- 1/4 cup olive oil, divided
- 1 tablespoon dried oregano
- 2 portabella mushroom caps, stems removed
- Black pepper, to taste
- 8 slices Dave's Killer Bread Good Seed (or 6 for two double-decker sandwiches)
Instructions
- Whisk together all the mayo ingredients in a small bowl until well-combined. Refrigerate while you prepare the rest of the sandwich.
- Lay a dish towel down on a flat surface, then place the eggplant slices, in one layer, on top. Sprinkle liberally with salt. Let rest for 10-15 minutes. This pulls out any bitterness the eggplant might have. Place the eggplant in a colander, and rinse well with cool water.
- Preheat a grill to medium-high.
- In a large bowl, toss together the eggplant, zucchini, yellow squash, pepper and red onion. Drizzle with 2 tablespoons olive oil and the oregano. Toss to coat. Transfer to a grill basket.
- Brush both sides of the mushrooms caps with an additional tablespoon of olive oil. Season with salt and pepper.
- Place the grill basket and the mushroom caps on the preheated grill. Cook the mushrooms for 4-5 minutes, until they begin to release their moisture, then flip and cook an additional 3-4 minutes. Remove from the grill and slice thinly.
- Stir the veggies frequently and grill until they are tender, about 10 minutes. If you have any larger pieces, you may wish to remove them from the basket and cook them directly on the grill (I usually do this with eggplant). Once tender, remove from grill.
- Brush both sides of the bread with the remaining olive oil, grill each slice for a minute on each side until just toasted. Remove from grill.
- To assemble the sandwiches, spread the mayo on a slice of toasted bread. Layer with a single layer of each veggie. Spread mayo on another slice, and place on top.
Notes
This recipe will make four regular sandwiches or two double-decker sandwiches (if you want to unhinge your jaw!).
You'll need a grill basket to do this recipe. If you don't have one, I highly recommend heading to your local discount store and picking one up. All that seasonal stuff goes on clearance this time of year to make room for back to school stuff. Go get one!
Nutrition Information:
Yield: 4 Serving Size: 1 sandwichAmount Per Serving: Calories: 656Total Fat: 37gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 19mgSodium: 734mgCarbohydrates: 72gFiber: 14gSugar: 20gProtein: 16g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
This is a sponsored post written by me on behalf of Dave’s Killer Bread. All opinions are entirely my own. Learn more about Dave’s Killer Bread by visiting their website or joining the BreadHead Nation on Twitter, Facebook, YouTube, or Instagram.
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