This Grilled Vegetable Burrata Sandwich with Lemon Thyme Honey Mustard is the perfect sandwich to serve up at your next backyard BBQ or afternoon picnic in the sun. Grilled red peppers and summer zucchini tossed in a spicy lemon thyme honey mustard dressing, layered with creamy burrata cheese and sharp provolone, then sandwiched between crusty grilled ciabatta. This delicious vegetable-filled sandwich is precisely what your summer festivities need. Enjoy it warm or cold, it’s always good.
I warned you guys this was coming over the weekend. And today it’s finally ready to share. Oh, how I love this sandwich. It’s simple…ish, but SO GOOD.
Something about lightly charred grilled vegetables sandwiched together with creamy burrata and herbs is just beyond delicious. Totally my kind of summer backyard BBQ food.
For the last month, I’ve really been into sandwiches, which is so odd because I despise photographing sandwiches. I’ve always found photographing them to be tricky. So over the years, I’ve really tried to avoid them. But with summer around the corner, easy sandwiches are what’s on my mind. And apparently, they’re what’s on your mind, as so many of you have been requesting them.
I love a good Italian pressed sandwich, but I wanted to create a vegetarian option for Memorial Day this weekend. As well as for all of our upcoming summer cookouts. Something that’s easy to throw together, but still soo good.
Enter this pretty vegetable and cheese-filled pressed sandwich.
The details – they start with that honey mustard
Hands down this is one of my favorite dressings. It’s creamy, sweet, tangy, and herby with thyme and lemon. It’s also got a slight kick from some cayenne. The mustard makes things light and creamy, while the honey keeps things sweet…a nice balance to the spicy.
You’ll want to make this first…it’s what you’ll toss the vegetables in before grilling. If you love a lot of dressing, double the recipe because this dressing is that good. You’ll appreciate having the extra for your sandwich.
Now the vegetables and bread
I use a mix of red peppers, zucchini, and yellow summer squash. I like to toss them with a bit of the dressing, then grill them until they’re lightly charred. If you don’t have a grill, you can easily roast these up in the oven too.
For the base of the sandwich, I love to use a loaf of airy ciabatta bread. I rub the cut sides with olive oil, and then lightly grill them until the outside becomes crusty. Grilling the bread gives it a nice toasting and adds another layer of delicious flavor.
Put it all together
Once the bread and vegetables are grilled, all that’s left to do is assemble. I layered the warm, toasted bread with grilled vegetables, burrata, provolone, spinach, herbs, and a drizzle of dressing.
Then I added the top piece of bread and gave the sandwich a firm push down to seal everything inside. And done.
I love this sandwich to pieces. Again, it’s so my kind of sandwich. Vegetables and cheese please…and with a darn good dressing too!
Looking for other summer sandwich recipes? Here are a few ideas:
Lastly, if you make this Grilled Vegetable Burrata Sandwich with Lemon Thyme Honey Mustard, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Grilled Vegetable Burrata Sandwich with Lemon Thyme Honey Mustard
Calories Per Serving: 410 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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- 2 zucchini or yellow squash, sliced lengthwise
- 2 bell peppers, quartered
- 1 loaf ciabatta bread, halved lengthwise
- 4 slices sharp provolone cheese
- 8 ounces burrata cheese
- 1 cup baby spinach
- 1/2 cup fresh basil or mixed herbs
- 1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.2. In a large bowl, toss the zucchini and peppers with 1/2 of the dressing. Let sit 10 minutes. 3. Preheat the grill or grill pan to high. 4. Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 minutes or until light grill marks appear. At the same time, grill the peppers and zucchini until softened, 3-4 minutes per side. Remove everything from the grill. 5. Working with the bottom piece of bread, drizzle with a couple spoonfuls of the dressing, then layer on the vegetables, burrata, and provolone. Add the spinach and herbs. Drizzle the remaining dressing over everything. Add the top half of the ciabatta and gently push down on the sandwich. At this point, you can slice the sandwich and serve warm or wrap the sandwich tightly and place in the fridge for 1 hour or up to 1 day. Before serving, cut into 4-6 sandwiches.