Grilled Veggie Sandwich with Pesto-Feta Mayo

Grilled Veggie Sandwich with Pesto-Feta Mayo
Recipe At-A-Glance

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Grilled Veggie Sandwich with Pesto-Feta Mayo

Recipe At-A-Glance

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!


Ready in 35 minutes

My total and complete inability to grow zucchini has been well documented on this blog over the past few years. I’ve heard that summer squash are some of the most prolific and easy-to-grow vegetable plants in the world—but I can’t grow a zucchini to save my life. I’d consider myself to have a pretty green thumb (at least chartreuse), but man, zucchini really hate me.

Can I grow enough Roma tomatoes in a summer to put up six dozen jars of diced tomatoes? Easy. Is my garden chock full of amazing herbs? You betcha. But zucchini? Forgetaboutit. My husband and I have grown a garden every one of our nine summers together, and we have never been able to get zucchini to grow for us (and it isn’t a climate issue, zucchini grow crazy well for everyone else around here).

Until this year. FRIENDS. I HAVE ZUCCHINI. I’m almost scared to write this post because I’m afraid of jinxing it. But as I type this, there is a zucchini plant down in the garden that is producing the most beautiful, full-grown, super tasty zucchini. I’m afraid to touch her for fear of spreading my bad zucchini juju to her leaves. IT’S A SUMMERTIME MIRACLE.

Grilled Veggie Sandwich with Pesto-Feta Mayo

When we picked our first zucchini (and we picked our first yellow squash at the same time—something else we haven’t been able to grow), I knew exactly what I wanted to do with these special veggies. For as long as we’ve been trying to grow 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.). We obviously bought our zucchini for these sandwiches before, but I was so excited to make these sandwiches with our zucchini.

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. That’s what we do.

Grilled Veggie Sandwich with Pesto-Feta Mayo

Grilled Veggie Sandwich with Pesto-Feta Mayo

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.

Grilled Veggie Sandwich with Pesto-Feta Mayo

Grilled Veggie Sandwich with Pesto-Feta Mayo

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

Grilled Veggie Sandwich with Pesto-Feta Mayo

Yield: 4 regular sandwiches or 2 double-decker sandwiches
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

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!


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)


  1. Whisk together all the mayo ingredients in a small bowl until well-combined. Refrigerate while you prepare the rest of the sandwich.
  2. 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.
  3. Preheat a grill to medium-high.
  4. 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.
  5. Brush both sides of the mushrooms caps with an additional tablespoon of olive oil. Season with salt and pepper.
  6. 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.
  7. 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.
  8. 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.
  9. 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.


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 sandwich
Amount 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.

If you want to track down your own loaf of Good Seed (or any of the other Dave’s Killer Bread varieties), you can check out their store locator to find a retailer near you. Enjoy!

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Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.
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