Vegetarian Antipasto Grilled Cheese Sandwich

Sip + Sanity | Linda Feller

The Vegetarian Antipasto Grilled Cheese Sandwich — when you really want grilled cheese without a ton of guilt! Loaded with veggies and two kinds of cheese, it’s packed with flavor and soul-filling comfort. (Inspired by Bobby Flay’s Grilled Antipasto with Gorgonzola Crostini.)

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Sandwich

American, Italian

538 kcal

Ingredients

cooking spray
1 small zucchini, cut into long slices, then halved
1 large tomato, sliced
8 slices Italian bread, or other hearty country style bread
4 ounce gorgonzola cheese, softened
4 teaspoon honey
1 roasted red bell pepper, (from jar) cut into strips
4 slices provolone cheese
2 tablespoon salted butter
2 tablespoon olive oil

Instructions

Heat a large skillet over medium heat and spritz with a little cooking spray. Cook the zucchini for a minute on each side, seasoning with a little kosher salt and black pepper while it's in the pan. Remove to a plate. Repeat this step with the tomato slices. Wipe out the pan.
For each sandwich, spread 1 oz of softened gorgonzola on the bottom slice, then drizzle with 1 tsp of honey. Top that with tomato, zucchini, bell pepper and provolone. Close the sandwich with the other slice of bread.
Melt salted butter and olive oil together in the large skillet over medium heat. Place the sandwiches in the skillet, working in batches if necessary. Once toasted on the first side, carefully flip the sandwich over and finish toasting.
Remove to a cutting board, and cut each sandwich in half.

Nutrition

cheese, stove top, vegetarian

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