• Grilled Open-faced Veggie Sandwich with Lemon-Garlic Sauce
  • Grilled Open-faced Veggie Sandwich with Lemon-Garlic Sauce
  • Grilled Open-faced Veggie Sandwich with Lemon-Garlic Sauce

Open-faced Grilled Veggie Sandwich

This open-faced grilled veggie sandwich is one of my all time favorite things to make during the summer grilling months.

However, at the time of this post, it was December 26, yes the day after Christmas and I was actually using our grill to make these sandwiches!

Grilling is not just or the summer months

For you southern folks you might be like, “Yeah so what?” but for we Pennsylvania people, using a grill is December is rate! Here, a white Christmas is the norm. Temps hovering below the freezing mark and icicles dangling from the gutters are just what we expect this time of year.

I saw some beautiful rainbow-colored packages of peppers while I was picking up last-minute Christmas dinner items at the store and then realized it wasn’t actually snowing, so I though it’s be fun to grill.

Reasons you’ll love this grilled veggie sandwich

This grilled veggie sandwich is made with peppers, onions, summer squash, zucchini with optional mushrooms then topped with feta cheese and an easy homemade aioli. Sound delicious? It is!

  1. The lemon-garlic aioli sauce makes this literally burst with flavor.
  2. It’s a healthier alternative to meaty sandwiches.
  3. It’s so colorful it just makes me happy.
  4. You can grill or cook the veggies in a skillet so even if your grill is iced closed, you can still make this sandwich.

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You won’t miss the meat

As much of a meat-lover as he is, the Mr. actually loves this sandwich too. Since it’s vegetarian, it works well if you’re cooking for mixed crowds. You could add in mushrooms and really any other veggies you might like.

Is this kid friendly?

Yes. Even the kids like this sandwich, deconstructed. I serve the veggies to them raw and they eat the bread with a slice of cheese melted on top. This is my little secret for cooking fancier food with kids: Deconstruct it! Kids mostly don’t like when things mix together or if veggies are cooked. So a lot of times I will reserve some veggies to serve them raw and I will separate things like bread or noodles to keep them plain. That way the kids can eat what you’re eating but just presented in a simpler way that they like too. So you don’t have to make a whole other meal or break out the chicken nuggets, again.

Where can I find ciabatta bread?

You can usually find ciabatta bread at your local bakery but if you want to try making it, my friend Stephanie over at the Cozy Cook has an easy ciabatta bread recipe you can try! Talk about fresh.

By the way, this recipe is a slight adaptation of a recipe I found on allrecipes.com. I changed the way is was prepared to make the process simpler without sacrificing flavor.

These open faced veggie sandwiches were featured on Hearth and Soul!


  • 1. Slice peppers, onion, zucchini and squash.
  • 2. Line your grill with a large sheet of foil or use a grill pan. Coat the cooking surface lightly with oil to prevent sticking then arrange veggies. Brush the veggies with a coat of oil then sprinkle with salt. Grill over medium-high heat for about 6 minutes or until veggies are lightly charred.
  • 3. Prepare the lemon-garlic aioli sauce by simply mixing together the ingredients in a small dish.
  • 4. Slice the ciabatta rolls in half and toast lightly on the grill or in the toaster. Layer grilled veggies on top of the toasted rolls, then top with feta cheese crumbles. Spoon on lemon-garlic sauce and you're ready to serve!