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Marinated Veggie Cheese Sandwich with Sun-Dried Tomato Pesto | halfbakedharvest.com #easyrecipe #summer #sandwhich #healthyrecipes #dinner #easy #lunch
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4.41 from 64 votes

Marinated Vegetable and Cheese Sandwich with Sun-Dried Tomato Pesto

Grilled summer vegetables marinated in fresh herbs and spices, two kinds of cheese, homemade sun-dried tomato pesto, all sandwiched between crusty grilled ciabatta. 
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Sandwiches
Cuisine: American
Servings: 8 servings
Calories: 530kcal


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. 


Calories: 530kcal | Carbohydrates: 39g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 781mg | Potassium: 518mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1830IU | Vitamin C: 59.7mg | Calcium: 233mg | Iron: 2.2mg