Pesto and Mozzarella Grilled Sandwich

    25 min

    This is an open sandwich piled high with veggies. It came about through trial and error but it makes for an easy supper or light lunch! You can top with any kind of cheese that melts well. Delicious served with a green salad.

    41 people made this

    Serves: 6 

    • 6 slices crusty batch bread, toasted
    • 3 tablespoons pesto
    • 1 small aubergine, sliced
    • 1 small red pepper, sliced
    • 1 small red onion, sliced
    • 2 tomatoes, sliced
    • 100g fresh mushrooms, sliced
    • 6 slices mozzarella cheese
    • 4 cloves garlic
    • 1 pinch dried oregano
    • 1 pinch dried basil
    • 1 pinch salt and pepper to taste

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Preheat the oven grill.
    2. Spread one side of the bread slices with equal amounts pesto sauce. Arrange in a single layer on a baking tray, pesto side up. Layer each slice with aubergine, red pepper, red onion, tomatoes, mushrooms and mozzarella. Crush garlic on top of cheese, and season with oregano, basil, salt and pepper.
    3. Grill for 5 minutes, or until cheese is melted and lightly browned.

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    Reviews in English (30)


    This sandwich did not turn out well for me, following as the recipe was written. Broiling eggplant for 5 minutes underneath several other vegetables does not allow the eggplant to cook at all. In the end, I took the sandwiches apart, broiled the eggplant on it's own, then reconstructed the sandwiches. If you like cooked eggplant vs raw, I would recommend either frying the eggplant in a little bit of oil on stovetop or placing, lightly salted, under the broiler prior to making sandwiches. Our sandwiches turned out okay after I cooked the eggplant. I didn't have any mushrooms or red pepper, but the sandwich turned out perfectly fine in the end.  -  26 Aug 2007  (Review from Allrecipes US | Canada)


    Excellent sandwich that's easy to put together and tastes great! I grilled the veggies and the bread. I mixed some olive oil along with garlic, salt, oregano and basil and brushed that over everything and placed it on the grill. I assembled the sandwich adding fresh mozzarella and a bit of balsmic vs. pesto. Overall, very good!  -  24 Jun 2011  (Review from Allrecipes US | Canada)


    I love this sandwich! I made my own pesto sauce from the Vegan Sun-Dried Tomato Pesto recipe on here. I sliced the eggplant with my mandoline slicer, sweated it for an hour, rinsed and dried, brushed with olive oil, then grilled it. (I followed the method from How to Cook Eggplant). I'm so glad I took the time to grill the eggplant--I'm sure it's great as is, but I need cooked eggplant for other recipes and it is delicious that way! I left out the onion and used grilled globe squash instead of the mushrooms. I also had to sub cheddar instead of mozzarella. I made two sandwiches so I could have one for lunch tomorrow at work and I wanted to eat the second one as well! My oven broils on high and low, and 5 minutes on low broil was perfect for this sandwich. Thanks for the recipe!  -  20 Jun 2010  (Review from Allrecipes US | Canada)