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Parmesan Pesto Veggie Sandwich

An easy, satisfying vegetarian sandwich featuring grilled vegetables, fresh tomato, and ciabatta rolls layered with flavorful pesto and parmesan.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Lunch, Sandwich
Cuisine: Mediterranean, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 whole whole grain ciabatta rolls Freshly baked or toasted
  • 1 whole zucchini Cut into coin-shaped pieces
  • 1 whole summer squash Cut into coin-shaped pieces
  • 1 whole tomato Sliced
  • 1/4 cup parmesan cheese Grated or shaved
  • 4 tablespoons pesto Use fresh or store-bought

Method
 

Preparation
  1. Chop the vegetables into coin-shaped pieces.
  2. Heat a grill or a skillet with a little oil.
  3. Season the vegetables with salt and pepper.
Grilling and Assembly
  1. Grill the vegetables until just tender-crisp.
  2. Cut the ciabatta rolls in half and place the bottom halves on a tray.
  3. Stack the grilled vegetables on the ciabatta bottoms.
  4. Top the vegetables with one tablespoon of pesto each.
  5. Place a slice of tomato on top of the pesto.
  6. Sprinkle or grate parmesan cheese on the tomato.
  7. Place the open sandwiches in the oven under broil for 3-5 minutes.
  8. Spread another tablespoon of pesto on the inside of each top bun.
  9. Replace the top buns on the sandwiches.
  10. Serve and enjoy.

Notes

Serve the sandwich warm right after broiling. For storage, wrap leftovers tightly and refrigerate for up to 48 hours. For meal prep, store grilled vegetables and ciabatta separately.