Mediterranean Grilled Veggie Ciabatta Sandwich with Sun-Dried Tomato Vinaigrette
This grilled veggie sandwich features tender, smoky vegetables layered with creamy cheese and greens on toasted ciabatta bread, all drizzled with a bold, tangy sun-dried tomato vinaigrette. It’s warm, hearty, plant-forward, and loaded with Mediterranean flavor.
⏱ Time:
Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: 30–35 minutes
Ingredients:
For the Sandwich:
1 large ciabatta loaf or 2 ciabatta rolls (cut in half)
1 zucchini, sliced lengthwise
1 eggplant, sliced into thin rounds
1 red bell pepper, quartered
½ red onion, sliced thick
Olive oil, salt, and pepper (for grilling)
½ cup fresh arugula or baby spinach
4 slices fresh mozzarella or goat cheese (optional)
Optional Add-ins:
A few Kalamata olives, sliced
A few basil leaves or fresh oregano
Feta crumbles instead of mozzarella
For the Sun-Dried Tomato Vinaigrette:
¼ cup sun-dried tomatoes in oil (drained and chopped)
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar or balsamic vinegar
1 small clove garlic, minced
1 tsp Dijon mustard (optional for creaminess)
½ tsp dried oregano
Salt & black pepper to taste
Instructions:
1. Grill the Vegetables:
Preheat a grill or grill pan to medium-high.
Toss zucchini, eggplant, pepper, and onion slices with olive oil, salt, and pepper.
Grill vegetables for about 3–5 minutes per side until tender and charred.
Set aside and let cool slightly.
2. Make the Sun-Dried Tomato Vinaigrette:
In a small blender or with an immersion blender, blend sun-dried tomatoes, olive oil, vinegar, garlic, mustard, oregano, salt, and pepper until smooth (or slightly chunky if preferred).
Taste and adjust seasoning.
3. Toast the Ciabatta:
Lightly toast the cut sides of the ciabatta on the grill or in a pan until crisp and golden.
4. Assemble the Sandwich:
Spread a generous layer of sun-dried tomato vinaigrette on the bottom half of the ciabatta.
Layer grilled vegetables on top.
Add mozzarella slices (or goat cheese/feta).
Top with arugula or spinach and olives/basil if using.
Drizzle with more vinaigrette and top with the second half of bread.
5. Serve:
Press the sandwich slightly and slice in half.
Serve warm or at room temperature. Can also be wrapped and pressed for a picnic.
Tips:
Make it vegan: Omit the cheese or use a plant-based option.
Add crunch: Toasted pine nuts or walnuts add texture.
Want a hot version? Assemble, wrap in foil, and grill the whole sandwich like a panini.
❓ Frequently asked questions FAQ:
Q: Can I use jarred grilled veggies?
A: Yes! Just pat them dry and warm them slightly before assembling the sandwich.
Q: What cheese pairs best with the vinaigrette?
A: Goat cheese, fresh mozzarella, or crumbled feta complement the tangy sun-dried tomato dressing perfectly.
Nutrition information
Calories: ~450
Protein: 14g
Carbs: 40g
Fat: 25g
Fiber: 6g
Sugar: 7g