Are you ready to elevate your lunch game with a mouthwatering twist on a classic? This Grilled Veggie Sandwich with Romesco is not just any ordinary sandwich; it’s a vibrant, flavor-packed delight that will transport your taste buds straight to sunny Spain! With its perfectly grilled vegetables and a rich, smoky romesco sauce, this sandwich is a feast for the senses. Whether you're a vegetarian or simply looking to add more veggies to your diet, this recipe is a must-try. In just 20 minutes, you can create a satisfying meal that’s not only delicious but also visually stunning. Let’s dive into the details of this irresistible sandwich!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Spanish
Serves: 2 sandwiches
Ingredients
- 4 slices of ciabatta bread
- 1/2 cup romesco sauce
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1/2 eggplant, sliced
- Olive oil for grilling
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Wash the zucchini, red bell pepper, and eggplant thoroughly. Slice the zucchini and red bell pepper into thin strips. For the eggplant, slice it into rounds about 1/2 inch thick.
- Preheat your grill or grill pan over medium-high heat. While the grill is heating, drizzle olive oil over the sliced vegetables and season them with salt and pepper to taste. Make sure to coat them evenly.
- Once the grill is hot, place the zucchini, red bell pepper, and eggplant slices on the grill. Grill the vegetables for about 3-4 minutes on each side, or until they are tender and have nice grill marks. Remove them from the grill and set aside.
- While the vegetables are grilling, you can prepare the ciabatta bread. Cut the ciabatta slices in half horizontally, creating four pieces. Lightly brush the cut sides of the bread with olive oil.
- After grilling the vegetables, place the ciabatta halves on the grill, cut side down. Grill for about 1-2 minutes, or until the bread is toasted and has grill marks. Keep an eye on it to prevent burning.
- Once the bread is toasted, remove it from the grill. Spread a generous amount of romesco sauce on the cut side of each ciabatta piece.
- Layer the grilled vegetables on two of the ciabatta halves, stacking them as desired. Top with the other ciabatta halves to create sandwiches.
- Optional: If you prefer a warm sandwich, you can return the assembled sandwiches to the grill for an additional 1-2 minutes to heat through.
- Remove the sandwiches from the grill, slice them in half if desired, and serve immediately with extra romesco sauce on the side for dipping. Enjoy your delicious grilled veggie sandwich with romesco!
Tips
- Prep Ahead: To save time, you can prep your vegetables and romesco sauce a day in advance. Just store them in airtight containers in the fridge until you're ready to grill.
- Choose the Right Bread: Ciabatta is perfect for this sandwich due to its airy texture and crusty exterior. However, feel free to experiment with other breads like focaccia or sourdough for a different flavor profile.
- Get Creative with Veggies: While zucchini, red bell pepper, and eggplant are delicious, don’t hesitate to add other vegetables like mushrooms, asparagus, or even spinach for extra nutrition and flavor.
- Master the Grill: Ensure your grill is preheated to medium-high heat before adding the vegetables. This will help achieve those beautiful grill marks and prevent sticking.
- Layer Wisely: When assembling your sandwich, layer the grilled veggies generously and consider adding some fresh greens like arugula or basil for an added crunch and freshness.
- Romesco Sauce Variations: If you want to spice things up, try adding a pinch of smoked paprika or a dash of hot sauce to the romesco sauce for an extra kick.
- Serving Suggestions: Serve your grilled veggie sandwich with a side of crispy potato chips or a light salad to make it a complete meal. And don’t forget that extra romesco sauce for dipping!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 0mg
