Grilled Veggie Sandwiches

Try this sandwich with other seasonal produce that does well on the grill, like eggplant. Other compound butters can also change up the flavor profile.

By / Photography By | June 26, 2024

Ingredients

SERVINGS: 4
  • 1 baguette
  • 1 medium zucchini, thinly sliced
  • 1 large yellow squash, thinly sliced
  • Olive oil
  • Salt and pepper, to season
  • 8 ounces halloumi cheese, sliced into ½ -inch pieces
  • 1 large tomato, sliced
  • 12 large basil leaves
For herb compound butter
  • 1 stick unsalted butter, softened
  • 1/2 tablespoon finely chopped thyme
  • 1/2 tablespoon finely chopped basil
  • 1/2 tablespoon finely chopped rosemary
  • 1/2 tablespoon finely chopped chive
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

1. Preheat grill to medium-high. Brush vegetables with olive oil, season with salt and pepper and set aside.

2. Cut baguette into 4 equal pieces and halve each piece lengthwise. Place baguette cut side down on the grill and cook until lightly charred, about 2 minutes. Remove baguette to a plate and spread herb compound butter on grilled sides.

3. Place zucchini and yellow squash on grill and cook about 3-5 minutes, flipping halfway through, until slightly tender. Remove from grill. Grill halloumi until it browns and starts to blister on each side, about 1-3 minutes per side.

4. To assemble sandwiches, divide grilled vegetables and halloumi between 4 pieces of baguette. Place tomato and 3 basil leaves on halloumi and top with remaining pieces of baguette.

To make herb compound butter: 

1. Mix together butter and seasonings until thoroughly combined.

2. Shape into a log and wrap in wax paper. Keep refrigerated until ready to use.

GROW YOUR OWN FOOD

Ingredients

SERVINGS: 4
  • 1 baguette
  • 1 medium zucchini, thinly sliced
  • 1 large yellow squash, thinly sliced
  • Olive oil
  • Salt and pepper, to season
  • 8 ounces halloumi cheese, sliced into ½ -inch pieces
  • 1 large tomato, sliced
  • 12 large basil leaves
For herb compound butter
  • 1 stick unsalted butter, softened
  • 1/2 tablespoon finely chopped thyme
  • 1/2 tablespoon finely chopped basil
  • 1/2 tablespoon finely chopped rosemary
  • 1/2 tablespoon finely chopped chive
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
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