Pressed Vegetarian Pesto Sandwich

This filling vegetarian pesto sandwich is layered with flavors like roasted zucchini, fire-roasted red peppers, and melty mozzarella, that is then pressed to perfection.

If you’re looking for a delicious and filling vegetarian sandwich, you’ve stumbled across the right recipe. I’ve had my share of vegetarian sandwiches and this one is inspired by flavor and varying textures.

I’m not a vegetarian but I love enjoying and serving vegetarian meals because they are usually guilt-free and delicious. Each step in this recipe is necessary and makes for a sandwich that is flavorful, crispy on the outside, and delectable on the inside.

This post is about how to make a super tasty vegetarian pesto sandwich.

Pressed Vegetarian Pesto Sandwich

What do I need to make this pesto sandwich?

To make this recipe, you will need:

• Crusty Bread: This can be French bread, a baguette, ciabatta, Italian bread, sourdough, etc.
• Zucchini: Adds flavor and texture.
• Roasted Red Peppers: These can be found in a jar and are ready to use.
• Tomatoes: Adds flavor and juiciness.
• Mozzarella: Adds flavor and texture.
• Extra Virgin Olive Oil: Drizzle this on the top bun.
• Pesto: Store-bought or homemade. I personally suggest homemade because it’s fresh, tastes great, and is really easy to make!
• Butter: To toast the bread.

How do I make this sandwich?

If you decide to make homemade pesto, use this easy and delicious recipe: How to Make Basil Pesto.

Next,

1. Slice the zucchini diagonally into 1/4 inch thick slices.
2. Set a large flat pan on medium-high heat. Add just a drizzle of oil or spray the pan with oil. Set the zucchini slices in the pan and saute it until lightly browned (about 4-6 minutes).
3. Flip the zucchini over and saute the other side. Remove the zucchini and set it aside.
4. In the same pan, melt half a tablespoon of butter. Place the inside of the bread face down and toast until lightly golden, about 2 minutes.

Now, it’s time to assemble the sandwich. Spread pesto sauce on the bottom bun. Place sliced mozzarella cheese on top of the pesto sauce.

Next, layer on the tomato slices, zucchini slices, and roasted red peppers. Drizzle extra virgin olive oil on the top bun.

The final step involves a George Forman grill or sandwich press. Place the sandwich on the grill and press together until it toasts the bread on the outside and melts the cheese.

Alternatively, you can place the entire sandwich in a toaster oven and lightly toast it.

Serve the sandwich immediately while it’s warm.

If you liked this recipe, you may also enjoy these other favorites:

• How to Make Basil Pesto
• Easy Caprese Salad With Balsamic Glaze
• The Best Chicken Pesto Sandwich
• Gourmet Burger With Caramelized Onions and Feta
• Avocado Cilantro Lime Dressing

🖤 Let me know in the comments if you plan on making this or if you did. I love hearing from you!

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This post was about how to make the best vegetarian pesto sandwich.

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Pressed Vegetarian Pesto Sandwich

This filling vegetarian pesto sandwich is layered with flavors like roasted zucchini, fire-roasted red peppers, and melty mozzarella, then is pressed to perfection.

Course Main Course

Cuisine American, Italian

Keyword pesto sandwich, vegetarian pesto sandwich, vegetarian sandwich

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Rihana

Ingredients

• 2 crusty rolls baguette, Italian bread, or sourdough
• 2 tablespoons pesto homemade or store-bought
• 1 medium zucchini sliced diagonally, ¼ inch thick
• ½ cup roasted red bell peppers from jar
• 4 slices mozzarella cheese from a mozzarella log
• 1 tomato sliced
• ½ tablespoon butter
• extra virgin olive oil

Instructions

• If you decide to make homemade pesto, use this easy and delicious recipe: How to Make Basil Pesto.
• Slice the zucchini diagonally into 1/4 inch thick slices.

  Set a large flat pan on medium-high heat. Add a drizzle of oil or spray the pan with oil. Set the zucchini slices in the pan and saute until lightly browned (about 4-6 minutes). Flip the zucchini over and saute the other side. Remove the zucchini from the pan and set it aside.
• In the same pan, melt the butter. Place the inside of the bread face down and toast until it's lightly golden, about 2 minutes.
• Assemble the sandwich.

  Spread 1 tablespoon pesto sauce on the bottom bun.

  Place 2 mozzarella slices on top of the pesto sauce.

  Next, layer on the tomato slices, zucchini slices, and ¼ cup roasted red peppers. Drizzle extra virgin olive oil on the top bun.
• The final step involves a George Forman grill or sandwich press.

  Place the sandwich on the grill and press together until it toasts the bread on the outside and melts the cheese.

  An alternative would be to use a toaster oven and lightly toast the entire sandwich.
• Serve the sandwich immediately while it's warm.