Pan Grilled Veggie and Cheese Sandwiches

Pan Grilled Veggie and Cheese Sandwiches Recipe

Pan Grilled Veggie and Cheese Sandwiches

Course: Dinner, Entree
Cuisine: Mediterranean
Keyword: Vegetables, Vegetarian
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 people
We coupled our favorite Mediterranean vegetables with flavorful balsamic vinegar and mozzarella atop whole wheat bread. Then we grilled it. Cheesy, toasty veggie bliss.
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  • Vegetable cooking spray
  • 2 portobello mushrooms cut into 1/2-inch slices
  • 1 medium red pepper cut into strips (about 1 1/2 cups)
  • 2 slices onions 1/2-inch thick each
  • 8 slices eggplants 1/4-inch thick each garlic powder optional
  • 1/2 cup shredded fat-free mozzarella cheese
  • 2 Tbsp balsamic vinegar
  • 8 slices Pepperidge Farm® 100% Natural Soft 100% Whole Wheat Bread


  • Spray a nonstick grill pan with the cooking spray and heat over medium heat for 1 minute.
  • Add the mushrooms, pepper and onion to one side of the pan.
  • Add the eggplant to the other side.
  • Sprinkle the garlic powder over all, if desired.
  • Cook until the vegetables are tender.
  • Sprinkle the eggplant with the cheese and cook until the cheese is melted.
  • Place the mushrooms, pepper and onion into a medium bowl.
  • Add the vinegar and toss to coat.
  • Divide the eggplant slices among 4 bread slices.
  • Top with the mushroom mixture and remaining bread slices.


Alternate Preparation: If you don't have a grill pan, this recipe can be made in a 12-inch nonstick skillet.
Send your little ones to school with this nutritious and easy lunch box meal - a Pan Grilled Veggie and Cheese sandwich.