Grilled Vegetable Sandwiches
Grilled Vegetable Sandwiches are a perfect blend of summer flavors and gourmet flair. Served on sweet King’s Hawaiian Buns with a tangy mustard spread and crispy onion straws, they are a great alternative to burgers. You’ll fall in love with these fresh flavors that are ideal for any party or barbecue.
This Grilled Vegetable Sandwich recipe is sponsored by King’s Hawaiian. All opinions are mine.
Why You’ll Love These Sandwiches
Grilled Vegetable Sandwiches are a great recipe idea during summer.
- They’re easy to customize so that everyone gets only the vegetables they love.
- Vegetables grill quickly so you won’t get stuck at the grill.
- These are hearty and filling but not super heavy which is great during summer months and warm days.
- You can prep the ingredients ahead of time making grilled vegetable sandwiches are great idea to serve company.
Related: Hot Salami Sandwich Recipe
Ingredients
- King’s Hawaiian Buns
- A variety of vegetables that can be grilled (such as zucchini, eggplant, onions, and peppers)
- Yellow Mustard
- Olive oil
- Garlic
- Fresh basil
Feel free to use any vegetables that you want to grill. Portobello mushrooms would also be good! And you can use a variety of onions, etc.
King’s Hawaiian Rolls are the best buns to use since they have a touch of sweetness and are always tender.
This easy mustard vinaigrette gives the veggies a wonderful flavor when grilled, but you can skip it if you don’t love mustard (I usually don’t love mustard but I eat them this way). Or just leave the mustard out of the vinaigrette and use that instead.
How to Make Grilled Vegetable Sandwiches
Clean and slice all your vegetables and set aside.
Make the Mustard Vinaigrette
Step 1
To a small bowl add 1/4 cup of extra virgin olive oil, 1/4 cup yellow mustard, 1/8 tsp salt, fresh ground black pepper to taste, 3 cloves garlic, minced, 2 TBSP fresh basil. Whisk together.
Step 2
Coat the sliced vegetables in the mustard vinaigrette.
They don’t really need to marinate but you can let the veggies sit in the vinaigrette for a while as you prep the grill and other ingredients.
Add the mustard to the buns
Spread yellow mustard on one or both sides of your buns. (This was inspired by an animal style bun at In-N-Out).
Grill the buns, mustard side down, until crispy, then set aside until the rest of the ingredients are ready.
Grill the Vegetables
Grill the vegetables until tender and cooked through. Move to a serving plate until they are all done.
Vegetables cook at different times so you’ll need to watch them and turn them over as needed.
Assemble the Sandwiches
Stack the veggies in any order you want on the mustard buns. Leave off what you don’t want and put on what you do. The buns will have a nice little crisp edge to them. YUM.
Top with crispy onion straws for a little bit more texture.
The taste is tangy and sweet from the mustard and the King’s Hawaiian bun.
These sandwiches are hearty from the thick-cut veggies but fresh from the herbs in the mustard sauce.
You can pair these vegetables sandwiches with anything from chips or a salad, baked beans, coleslaw, etc.
More Easy Recipes
- Zucchini Corn Tostada
- BBQ Pineapple Burgers
- Fish Stick Tacos
- Easy Shredded Chicken Tacos
- Ground Turkey Stir Fry
- Grilled Garlic Shrimp
Grilled Vegetable Sandwich
Ingredients
!For the Veggie Marinade
!For the Sandwich
- 1 Eggplant, sliced
- 2 Red Bell Pepper, sliced
- 2 Green Zucchini, sliced
- 2 Yellow Zucchini, sliced
- 1 Red Onion, sliced
- 1 package King’s Hawaiian Sandwich Buns
- Crispy fried onions optional
Instructions
- Mix all marinade ingredients together in a bowl.
- Slice all vegetables into "steaks" and coat with marinade.
- Grill vegetables.
- Spread mustard on each half of the bun and grill on direct heat on the grill.
- Assemble the sandwiches to your liking topping the vegetables with crispy fried onions if desired.