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Grilled Veggie & Pesto Sandwich

Author: Juli


  • 2 - 4 slices of bread depending on the bread size
  • 1 cup shredded cheese I used gouda
  • 1 cup chopped tomatoes I used a mix of yellow and red cocktail tomatoes
  • 1/3 cup pine seed
  • 1,5 T + 1 tsp pesto rosso
  • 1 medium zucchini


  • Cut the zucchini into stripes lenghthwise, oil them slightly and give on the grill for about 6 minutes, flipping after 3 minutes. Check onto them after maybe 2 min. depending on the heat of your gill they might be done quicker
  • In the meantime give the shredded cheese, chopped tomatoes, pine seed and 1,5 T pesto in a mixing bowl and stir with a fork until everything is well combined. If you like it a little heavier on the pesto add a little more
  • When the zucchini is done, start layering the sandwich. Smear a little pesto on one slice of your bread to prevent the zucchini from slipping off too easily. Now add a layer of the grilled zucchini slices, some of the mass and top with the second slice of bread.
  • Now carefully place the sandwich on the grill. I'd recommend to put it near the edge as you don't want to expose it to too much heat right in the beginning. It's important to let the cheese melt without burning the bread
  • After about 5 min carefully flip the sandwich. A dish might come in handy to support the flipping process.
  • Grill for approx. another 5 min until the bread is crispy and the cheese melted completely
  • Enjoy warm


Every grill is different in heat and therefore has a huge impact on the cooking times so make sure to monitor the grilling process closely
Be careful when flipping the sandwich - I lost one when the zucchini decided not to stay on the bread slice and took all the cheese down on the ground
If you want to use roasted pine seed only roast lightly in advance. They might get too dark on the grill otherwise