Grilled Vegetable Sandwiches with Havarti & Balsamic Drizzle

Grilled vegetables are stacked onto crusty bread and layered with pesto, balsamic drizzle, and melty havarti cheese.

Prep Time10

Cook Time10

Total Time20

Course: Sandwiches

Servings: sandwiches

Calories: 373kcal

Author: Hello Veggie

1 tablespoon olive oil
1 red bell pepper cored and cut into 1 ½- to 2-inch strips
1 small zucchini cut into quarters lengthwise
2 medium portobello mushrooms
Salt and pepper to taste
8 slices crusty bread like sourdough
8 teaspoons pesto homemade or store-bought
4 ounces shredded havarti cheese
A small handful of basil leaves optional
4 teaspoons aged balsamic vinegar the thick, syrupy kind - or use a balsamic glaze

Preheat grill to medium.
Brush the oil onto both sides of the vegetables, then season with salt and pepper. Place the vegetables onto the grill and cook on both sides until they're nicely charred and tender without being mushy - the amount of time can vary depending on your grill, so keep an eye on the vegetables.
Transfer the grilled veggies to a cutting board. Cut the mushrooms into slices; if needed, cut the other vegetables to fit onto the bread.
Spread 2 teaspoons of pesto on each slice of bread, then top the pesto with an ounce of havarti. Place the grilled vegetables onto the cheese, making sure they're divided equally onto each sandwich; the heat from the vegetables will melt the havarti. Top with basil leaves, drizzle with a teaspoon of vinegar and the remaining bread, then serve immediately.