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Marinated Veggie Cheese Sandwich with Sun-Dried Tomato Pesto. Better known as the best veggie cheese sandwich around. Grilled summer vegetables marinated in fresh herbs and spices, two kinds of cheese, homemade sun-dried tomato pesto, all sandwiched between crusty grilled ciabatta. Honestly, this sandwich is the best!

front on close up photo of Marinated Veggie Cheese Sandwich with Sun-Dried Tomato Pesto

If you follow along on Instagram, then you know I spent Monday with my littler sister, Asher. To make a long story short, my parents both had routine colonoscopies (…which I will now be dreading until it’s my turn to do the same). This left little Miss Asher down at my house for the day. She’s honestly the cutest thing in the entire world. It seems like yesterday that I was fifteen and she was just a newborn.

Asher means the world to me and she changed my life for the better in ways she’ll never be able to realize. It kills me to see her growing up so quickly, I wish time could pause so we could really take it all in, you know?

Anyway, my point in this story is that Asher spent the day making herself a homemade sugar scrub and decorating the glass jar she put the scrub in. She literally spent hours and hours decorating this jar and it turned out so cute. This reminded me so much of something I would have done at her age and I love that we both have creative/crafty bones running through us.

While she decorated her jar, I “decorated” food. All in all it was a pretty good way to kick off the week.

The only thing that could have made it better is if I would have made these sandwiches for lunch…

overhead photo of toasted ciabatta bread with Sun-Dried Tomato Pesto

The last few weeks I’ve really been into sandwiches, grilled cheese, Panini (next week), wraps, pressed sandwiches, basically any and all kinds of sandwiches. I have been loving them.

I go through phases of loving certain foods more than others, and I right now I’m all about sandwiches. In the next two weeks you’ll see not one, but two, more sandwich recipes, so I hope you guys love a good sandwich as much as I do!

Today’s vegetable and cheese filled sandwich is one that I love so much. It’s made using my favorite crusty ciabatta bread, homemade sun-dried tomatoes, pesto, lots of marinated grilled vegetables, and yes (of course), delicious cheese!

overhead photo of Marinated Veggie Cheese Sandwich with Sun-Dried Tomato Pesto and grilled zucchini on top

Here are the details.

I was very much inspired by this antipasto sandwich to create a vegetable version that’s perfect for summer.

The base of the sandwich is a crusty loaf of ciabatta bread, spread with homemade sun-dried tomato pesto, and then lightly grilled. Grilling the bread give it a nice toasting and adds another layer of delicious flavor.

For the sandwich filling, I marinated in-season zucchini, summer squash, and bell peppers in a little olive oil, vinegar, garlic, and herbs, and then grilled them up before adding to this sandwich. Marinating the veggies adds so much flavor and allows them to grill up perfectly.

Once the bread and vegetables are grilled, all that’s left to do is assemble. I layered the warm, toasted bread with provolone cheese, grilled vegetables, fresh arugula, and a sprinkle of goat cheese. Then I added the top half of bread, gave the sandwich a firm push down to seal everything inside, and done.

overhead photo of Marinated Veggie Cheese Sandwich with Sun-Dried Tomato Pesto and arugula on top

At this point, you can either the cut the sandwich up and serve it warm (my preferred method) or wrap the sandwich up and keep in the fridge for a day or so.

This sandwich is great for packing up and taking on summer picnics or for serving up at your next BBQ. It’s also a great veggie option for summer outings…and well, come on, it’s delicious!

How could it not be?

Grilled bread, marinated vegetables, and lots of cheese?

Yum, yum, and YUM.

front on far out photo of Marinated Veggie Cheese Sandwich with Sun-Dried Tomato Pesto

What I love most about this sandwich is that while it may have a decent amount of ingredients, it’s really pretty quick and easy to make. And the very best part?

There’s no need to turn on your oven. Yes!!

Also, this sandwich is perfect for taking to work for lunch, and you know, with all these vegetables, it’s pretty healthy too!

Trust me, you need to give this marinated veggie cheese sandwich a try. And the sooner the better, but definitely sometime this summer so you can use all the delicious fresh garden zucchini and sweet bell peppers that are so abundant right now. Super good, super healthy, and just about perfect.

front on photo of two Marinated Veggie Cheese Sandwiches with Sun-Dried Tomato Pesto stacked on top of each other

If you make this marinated veggie cheese sandwich, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this sandwich, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Marinated Vegetable and Cheese Sandwich with Sun-Dried Tomato Pesto

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Calories Per Serving: 386 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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sun-dried tomato pesto


  • 1. In a large bowl, whisk together the olive oil, vinegar, thyme, garlic and a pinch each of crushed red pepper flakes, salt and pepper. Add the peppers and zucchini, tossing to combine. Allow the veggies to marinate for 15 minutes or up to overnight in the fridge. 
    2. Preheat the grill to high. 
    3. Spread each half of the bread with a tablespoon of pesto. Grill, cut side down for 3-5 minutes or until light grill marks appear. During the same time, grill the peppers and zucchini until light grill marks appear, 3-4 minutes per side. Remove everything from the grill. 
    4. Working with the bottom piece of bread, layer on the remaining pesto, provolone, grilled vegetables, and arugula. Sprinkle the goat cheese over the arugula. Add the top half of the ciabatta and gently push down on the sandwich.
    5. At this point, you can slice the sandwich and serve warm or wrap in plastic wrap and keep in the fridge for up to 1 day. 

sun-dried tomato pesto

  • 1. Combine all ingredients in a food processor and pulse until combined. 
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Marinated Veggie Cheese Sandwich with Sun-Dried Tomato Pesto | #easyrecipe #summer #sandwhich #healthyrecipes #dinner #easy #lunch

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  1. 5 stars
    I made this last night and let me just say … YUM.
    That pesto is AMAZING. Wow.
    The veggies were a PERFECT combo. And that goat cheese … come on!!
    I am having it again in about 30 minutes for lunch and I can’t wait!
    I’ll say that I did assemble things a bit differently b/c I had a “take n bake” ciabatta. so I cooked that, sliced it open and cooked it again for a few minutes. I then spread the pesto on both sides, used a 4oz log of Goat cheese and spread that on one side, then loaded the veggies, arugula, and cheese and put the top on, wrapped it in foil and put it back in the oven to get it all melted and warmed through. And then I cut myself a piece and died a little. I had to go quickly and wrap up the rest before I ate more. SO GOOD!!! I will keep this exactly as-is for me, but next time I make it for the BF (he was traveling this week) I will include some pulled chicken for him. Thank you for this recipe … I LOVED it!!!!

    1. Wow I am so glad you loved this recipe! Thank you so much Kristen! Also, I hope your boyfriend loves it just as much!

  2. 5 stars
    I made these this week and I seriously could eat them every day!! The sundried tomato pesto is wonderful and I’m thinking of all the uses for the leftovers. Thank you for another keeper. 🙂

  3. 5 stars
    Just made this for dinner…delicious. Can’t wait to make again. My zucchini was HUGE so I have leftover grilled veggies and I’m totally stoked. Thanks for the great recipe!.

  4. There is always something about a good sandwich that gets me every time, Tieghan. Your veggie cheese sandwich looks amazingly delicious! I cannot wait to make one! Just a quick question, I would like some variety; any kind of meat you can recommend that would go well with this recipe? How about a chicken, bacon, or ham? Thank you!

    1. HI! I think grilled chicken or crispy bacon would both be amazing! Prosciutto and salmi would be great too! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

    1. HI! You can use any nut or seed you like. Walnuts, pistachios, pumpkin seeds, hemp seeds, and sunflower seeds would all be great. If nuts/seeds do not work, just omit them from the recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  5. This looks amazing! Can’t wait to try it. For the record, prepping for a colonoscopy is no fun, but the procedure is a piece of cake. Best nap I’ve had in 30 years 🙂

  6. 5 stars
    I love sandwiches too! I’ve made a similar sandwich with smoked mozzarella. Also, a variation to marinating the vegetables with balsamic vinegar is to drizzle a fruity balsamic glaze (a fig flavor is my favorite) over the vegetables in the sandwich.

    1. Yes, the pesto keeps for 2 weeks in the fridge. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂

  7. 5 stars
    I love a good sandwich every now and then. I can almost taste this one… ahhh lol. I love how you describe your relationship with Asher… it’s actually pretty heartwarming. 🙂 I have a little sister too. We’re only 4 years apart, but sisters really are the best.