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California Grilled Veggie Sandwich

Rated as 4.82 out of 5 Stars

"I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."
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50 m servings 393
Original recipe yields 4 servings


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  1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  2. Preheat the grill for high heat.
  3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
  4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 393 calories; 23.8 36.5 9.2 22 623 Full nutrition

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  1. 1222 Ratings

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Most helpful positive review

Trust me, you will not miss the meat in this sandwich! I also broiled my veggies because of the snow outside on top of the grill. The only veggie I added was green pepper only because I had on...

Most helpful critical review

It was okay but there was a bit too much garlic. I recommend only using 1.5 - 2 cloves.

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Least positive

Trust me, you will not miss the meat in this sandwich! I also broiled my veggies because of the snow outside on top of the grill. The only veggie I added was green pepper only because I had on...

This was quite possibly the best sandwich I've ever had (my hubby said the same thing). We put it in italian-seasoned focaccia and after the veggies were done (we grilled them on a gas grill), ...

It was a little confusing about how to slice the foccacia bread and why the recipe serves 4 when the instructions seem only to make 2 sandwiches. But nonetheless, I winged it and like the ot...

This was absolutely delicious!! One serving filled me up. We grilled the veggies on a tin foil platter sprayed with olive oil and it worked great. We grilled them for 7 minutes a side also to ma...

Just made this for a few neighbors with some slight changes and everyone was asking me to make it again for them and they would buy the ingredients! I added portabella mushrooms and eggplant. Ma...

This was FABULOUS!!!!! Only thing different I did was add portabello mushrooms, and I marinated all veggies in a balsamic vinaigrette before grilling....YUM!!!!! I also used a big loaf of bread...

Wow, now this is veggie heaven! What a fabulous sandwich that's not only bursting with vibrant colors but it's also bursting with a lot of flavor! Grilling the veggies really gives it a nice smo...

This was really good. I had some doubts, even after reading all of the other positive reviews, because I didn't know how well my meat-eating, preponderantly male family would take to an all-veg...

This was great! I have never made anything like this before, but my mother was coming over for dinner and is a mostly vegetarian. I found this and will make it again and again. I was a bit co...