Grilled Veggie Sandwich

This is not your average sandwich; it is a flavorful gourmet sandwich. Like better than your local deli sandwich. Loaded with grilled zucchini, carrot ribbons, marinated artichokes, homemade air-fried potato chips, arugula, goat cheese, and the secret green herb sauce. Dip it in some tomato soup with lentils for a stellar, hearty meal, one of my kids’ favorites.

There used to be an Italian deli in Stanley Market, Denver, called Mondos Market that had an amazing veggie sandwich with potato chips. Their sandwich had a pesto sauce and a different assortment of grilled veggies: bell peppers and onions. When I worked near there, that sandwich was one of my go-to lunchtime favorites. I was so bummed when they closed down. But their legacy lives on, right here with this sandwich. I like to make mine with grilled zucchini, mostly because we always have a plethora of zucchini in late summer. Any sandwich is great with pesto, but I love the more tangy cilantro flavor of this homemade green herb sauce, plus you can make it spicy! We often have a jar of green herb sauce in the refrigerator; it’s delicious on almost anything.

Choose Your Bread Wisely

This sandwich is only as good as the bread you put it on. Ideally, homemade sourdough is best, but that’s not always a convenient option. If you can’t do homemade, splurge and get a good quality loaf of sourdough. If you’re gluten-free, go to your natural grocery store and find a tasty quinoa loaf. Please, whatever you do, don’t make this with white Wonder Bread!

Don’t Skip the Chips!

You will never, ever hear me say this again. Like any human, I love the taste of potato chips; they are, in fact, designed for us to crave them. But I am too aware of how bad processed foods are for us that I consciously try not to eat them or serve them to my kids. Not to mention what a waste of money they are, paying for something with zero healthy nutrients. That is not food. Believe me, we still eat them from time to time, but I try to make it the exception, not the rule. I will not buy them to have at home. These air-fried potato chips are my answer when I need a salty potato crunch. They are just potatoes with a sprinkle of olive oil and salt, nothing else. These homemade potato chips are delightful in this sandwich; they add a fun, unexpected crunch. Don’t yet have an air fryer? Consider adding one to your kitchen, it is one of my most used kitchen appliances! We have an Instant Pot Vortex Plus 4qt Air Fryer that we’ve had for about four years and it works great for our family of four. I use our air fryer almost daily, it is amazing for cooking tofu, veggies, and especially potatoes.

How to make a Grilled Veggie Sandwich

I like to serve this assembly line style so my kids can add whichever toppings they want. Considering they are all veggies, I couldn’t care less what they choose! Lucian loves a goat cheese, zucchini, carrot, and potato chips sandwich with Dijon mustard. Otis likes to melt Dubliner cheddar instead, and he adds tomato, carrot, and zucchini. Peter and I load these up, starting with a smear of goat cheese, zucchini, carrot ribbons, marinated artichokes, fresh arugula, homemade potato chips, and, of course, green herb sauce. You do you! Time to get cooking.

Grilled Veggie Sandwich

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Tasty and healthy grilled veggie sandwich with zucchini, carrots, arugula, and air-fried potatoes on your favorite bread. Topped off with some goat cheese and zesty green herb sauce. Yum!

• Author: Erica
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 6-8 sandwiches
• Category: Sandwich
• Method: Grilled
• Cuisine: Healthy
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• https://amzn.to/3Utrqjp1 teaspoon of olive oil
• 2 golden potato, thinly sliced
• 3 medium-sized zucchinis
• 3 carrots
• Loaf of sourdough bread
• 1 cup of marinated artichokes
• 2 cups of arugula
• 4oz goat cheese
• 1 cup of herby green sauce

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Instructions

1. To start, cook the potato slices in the air fryer. First, toss the potato slices with a little olive oil. Then spread out the slices in the air fryer so they can crisp up. Cook at 400 degrees for about 10 minutes, until golden and crispy. You may have to cook them in multiple batches depending on the size of your air fryer.
2. While the potatoes are cooking, preheat the grill for the zucchini and carrots. Then cut the zucchini into slices lengthwise. You want the slices thin enough to fold on a sandwich, but thick enough for the grill. Next, cut the carrot into ribbons using a peeler. Sprinkle the zucchini and carrots with some olive oil, and then they’re ready for grilling. Cook the zucchini on each side for 2-4 minutes, watching carefully so they don’t burn. I like to add the carrot ribbons to the upper grill rack while the zucchini is grilling. I just literally toss a handful of carrots on the top rack in a clump, no need to separate the ribbons.
3. Last item for the grill—the slices of bread; you can add some olive oil to each slice if you like. Grill for about 1 minute on each side until grill lines appear. Think toast.
4. Once you’re finished grilling, it’s time to assemble sandwiches. Smear one slice of bread with the goat cheese, add the zucchini, carrots, homemade potato chips, marinated artichokes, arugula, and top it off with the green herb sauce and another slice of bread. Then that sandwich is ready for eating. Goes great with a bowl of tomato soup with lentils. Yum!

Notes

Make it vegan: swap out the goat cheese for hummus. I often do this, and it’s delicious.