Sandwiches on the Grill

Sandwiches on the Grill

Welcome to Sandwiches on the Grill

On this post we will feature a few sandwiches that you can make on your grill at home.  The first selection is of a grilled veggie sandwich.  We have made this particular sandwich before and have it on another of our grilling posts, but we decided that sandwiches needed their own post.  So here is where they will end up.

Grilling adds such a distinct taste to food which is why I always grew up hearing, “Everything tastes good when it’s grilled.”


The Ultimate Grilled NO MEAT Sandwich

This sandwich is so delicious and satisfying.

You do not need meat here.  All the flavors of the grilled veggies, the hummus, the goat cheese, and the herbs speak for themselves.

The only thing you need to add to this is a brew!


3 -Italian or Cuban Bread Loafs

1 Cup Hummus

8 oz. Goat Cheese

1 Cup Kraft Italian Olive Oil Vinaigrette

1/4 Cup Balsamic Vinegar

Grilled Vegetables…. we used

3 Yellow and 3 Green Bell Peppers

3 Zucchini

1 Red Onion

20 Cherry Tomatoes

20 Leaves of Fresh Basil

Gordon doing the grilling while is assistant Monk looks on.


Gathering all the ingredients together for this delicious sandwich.

First, skewer your cherry tomatoes.

Brodie stopped by, I think he smelled this food from his and Lauren’s apartment a few miles away.  🙂

He HATES it when I take his photo!


Next, slice your zucchini in long strips about 1/4″ thick.

Like so…..

Slice your bell peppers taking out the seeds leaving them in chunks making them easy to grill.

Slice your red onion in half then in quarters keeping them in chunk size.

In these sizes, you can either skewer you vegetables or place them flat on the grill.

Beautiful Bell Peppers and Red Onions

I skewered the onions, but I kept the bell peppers flat on the grill.

Carefully slice your bread in half using a bread knife.

This particular knife is from Chef Ming Tsai.

Set your grill to med. high heat and place your vegetables on the grill.

Brush your vegetables with the olive oil vinaigrette.

Here, I started with the zucchini.

Then I place the skewered onion on the higher part of the grill to start the cooking process.

Cook the zucchini until browned on both sides.

Then add the rest of your vegetables and grill them until wilted.

The bell peppers will become charred on the skin side, which you can remove later revealing the cooked pepper.

The Smell of This is Fantastic!

Here Gordon Added the Vinaigrette to the Zucchini


Such a Colorful Array of Veggies

When all the vegetables are cooked, grill your bread slices.


When Everything is Ready to Assemble…

To put the sandwiches together, start with a good dose of balsamic vinegar on one side of the bread.

Then on that same side place a thin layer of your hummus, any flavor that you like.

  On the other side spread on the goat cheese.

Then start loading up your vegetables.

I personally like the charred skin of the bell peppers, so I left it on.

Here, you can make the sandwich look like a piece of art.

Add a some freshly ground black pepper and a pinch of salt.

Gordon Adding Some Pepper and Some Specialty Salt

Combine the two halves and slice into portions.