Wednesday, July 17, 2013

Grilled Vegetable Sandwiches

Grilled Vegetable Sandwiches

This is more of an idea than an exact recipe.  I provide the recipe for what I did below, but you can definitely play around with this!  After trying grilled pizza, I thought it would be fun to try making bread for sandwiches out of pizza dough cooked on the grill.  I ended up making taco-shaped sandwiches that were really delicious and also very filling.

Grilled Vegetable Sandwiches

I filled the sandwiches with grilled vegetables (zucchini, peppers, red onion, portobellos) and grilled tofu slabs.  I divided the pizza dough (a little less than a pound's worth) into four pieces and rolled each piece into a rectangle that I grilled.  I then spread one side of the grilled bread with kale pesto and goat cheese (this was key!) before filling with the grilled ingredients.  YUM!

Store grilled ingredients separately from the bread for leftovers.  Reheating in the toaster oven is ideal!

This was a fun new way to use the grill (I actually did all of the grilling this time!).  And while a bit messy to eat, these sandwiches were thoroughly enjoyed!  Get creative and make your own grilled veggie sandwiches!

Grilled Vegetable Sandwiches

Grilled Vegetable Sandwiches

serves: 4

  • 1 ball pizza dough (about 1 pound)
  • olive oil
  • salt + pepper
  • 1 14 ounce package extra firm tofu, drained and water pressed out, cut into 4 slabs
  • 1 red onion, sliced into semi-thick circles
  • 2 green bell peppers, sliced into large flat pieces
  • 2 small zucchini, sliced into long strips
  • 4 portobello mushrooms, stems removed
  • kale pesto
  • goat cheese


1)  Divide the pizza dough into four sections.  Roll each section into a rectangle shape.  Brush with olive oil and sprinkle with salt + pepper (if desired).  Set aside while you prep the remaining ingredients.

2)  Heat the grill to medium and cook.  Brush or spray tofu, onion, peppers, zucchini, and mushrooms lightly with olive oil.    Cook on the grill until tender and moisture has been released.

3)  Turn the heat on your grill to medium-low and start to grill the bread.  Flip the rectangles onto the hot grill so that the oiled side is touching the grill (I did two at a time-- depends on the size of your grill).  Close the top of the grill and let cook for 1-4 minutes until browned on the bottom.  Carefully flip over and cook the other side until done (1-2  minutes more).

4)  Spread  half of each piece of bread with pesto and spread the other half of each piece of bread with goat cheese.  Layer tofu and vegetables onto one half and fold other half of bread over (now it looks like a taco/wrap!).  Cut each sandwich in half.  Serve with napkins (it can get messy!).

No comments:

Post a Comment

I'd love to hear from you!

Pin It button on image hover