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If you’re craving a sandwich that bursts with vibrant flavor and colorful layers, the Grilled Squash, Red Pepper, and Feta Sandwich Recipe is the perfect choice. This delightful creation combines the smoky sweetness of grilled squash and red peppers with the tangy creaminess of feta cheese, all nestled between crisp focaccia bread spread with a luscious garlic-lemon mayo. It’s a fantastic way to bring summer veggies into a handheld meal that’s as satisfying as it is fresh and bright.
Ingredients You’ll Need
Simple ingredients come together beautifully in this sandwich, each playing a vital role in delivering a balance of flavors and textures. From the creamy feta to the juicy grilled vegetables, every component is essential and easy to find.
- Mayonnaise: Provides a rich, creamy base that carries the garlic and lemon flavors perfectly.
- Garlic (3 cloves, minced): Adds a punch of aromatic savoriness that wakes up each bite.
- Lemon juice (1 tablespoon): Imparts a bright, zesty tang to balance the richness.
- Olive oil (1/8 cup plus more for brushing): Helps to grill the veggies to smoky perfection and prevents sticking.
- Red bell peppers (1 cup, sliced): Their natural sweetness shines beautifully when grilled.
- Zucchini (1 small, sliced): Offers tender, juicy layers that soak up the smoky flavor.
- Red onion (1, sliced): Brings a slight bite and sweet caramelized notes when grilled.
- Yellow squash (1 small, sliced): Adds vibrant color and a delicate texture to the mix.
- Focaccia bread (2 slices, 4×6 inch pieces, split horizontally): Perfectly crusty yet soft, it holds all the fillings without falling apart.
- Crumbled feta cheese (1/2 cup): A salty, creamy finish that ties all the flavors together.
How to Make Grilled Squash, Red Pepper, and Feta Sandwich Recipe
Step 1: Prepare the Garlic Lemon Mayo
Start by combining mayonnaise, minced garlic, and lemon juice in a small bowl. This zingy spread is what transforms the sandwich from simple to sensational, infusing every bite with fresh, bright notes. Pop it in the fridge so it’s perfectly chilled when you’re ready to assemble.
Step 2: Heat Up Your Grill
Preheat your grill to high heat. Getting the grill nice and hot is key for those beautiful char marks and smoky flavor that make this Grilled Squash, Red Pepper, and Feta Sandwich Recipe so memorable.
Step 3: Spread and Sprinkle
Slather some of the garlic lemon mayo on the inside cut sides of your focaccia bread. Then sprinkle each slice generously with crumbled feta cheese. This layering technique ensures the warm feta melts slightly when grilled, offering a luscious, salty counterpoint to the veggies.
Step 4: Prep and Grill Your Veggies
Brush both sides of the red bell peppers, zucchini, red onion, and yellow squash with olive oil. Lightly season with salt and pepper if you like. Place a large sheet of tinfoil on the grill and brush it with olive oil to prevent sticking (or just oil your grill directly). Position the bell peppers and zucchini near the middle, where the heat’s most intense, and arrange the onion and squash around them. Grill for about 3 minutes, then flip all the veggies so they cook evenly and get those gorgeous grill marks. Keep an eye on the peppers as they might take a little longer to soften.
Step 5: Warm the Bread on the Grill
Place the mayo-and-feta topped focaccia on the upper rack or a cooler spot on the grill, cheese side up. Leave it there for 2-3 minutes, watching carefully to let the cheese turn melty without burning the bread. That slight melt adds a dreamy texture that makes this sandwich truly irresistible.
Step 6: Assemble Your Sandwich
Layer the grilled vegetables generously over one slice of the warm bread. You can enjoy it open-faced for a lighter treat or go all-in by topping with the other half of the focaccia. Personally, I love doubling the bread to soak up every bit of that grilled veggie goodness, making the sandwich hearty and satisfying.
How to Serve Grilled Squash, Red Pepper, and Feta Sandwich Recipe
Garnishes
Add a handful of fresh basil leaves or a sprinkle of chopped parsley to bring an herbal freshness that cuts through the richness. A drizzle of balsamic glaze can also add a tangy-sweet finish that complements the grilled veggies beautifully.
Side Dishes
This sandwich pairs wonderfully with a crisp green salad tossed in lemon vinaigrette or some crunchy sweet potato fries. The freshness of the salad cleanses the palate, while fries add a fun, indulgent element to the meal.
Creative Ways to Present
Try slicing the sandwich diagonally for charming presentation and easy handling. Alternatively, turn the grilled veggies and feta filling into a vibrant salad by tossing with arugula and dressing if you want to enjoy the flavors without the bread.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover sandwiches tightly in plastic wrap or place them in an airtight container and refrigerate for up to 2 days. The flavors will meld even more, but to prevent sogginess, it’s best to keep the grilled veggies and bread separate if you can.
Freezing
Freezing a sandwich like this is not ideal because the bread and grilled veggies lose their texture upon thawing. If you do freeze, keep components separate and freeze vegetables in a sealed bag for up to 1 month.
Reheating
To reheat, unwrap the sandwich and warm it gently on a grill pan or skillet over medium heat—this helps restore some crispness to the bread and reheats the veggies without making the sandwich soggy.
FAQs
Can I use other types of bread for this sandwich?
Absolutely! While focaccia works beautifully because of its sturdy yet soft texture, ciabatta or a rustic sourdough loaf also make excellent choices to hold all those delicious fillings.
Is it possible to make this sandwich vegan?
Yes! Substitute the mayonnaise with a vegan mayo and swap the feta for a plant-based cheese alternative or seasoned tofu to maintain the creamy, tangy component of the sandwich.
Do I need a grill to prepare this recipe?
You don’t necessarily need an outdoor grill—using a grill pan or broiler in your oven can also give you those lovely char marks and flavors. Just watch carefully to avoid burning.
Can I prepare the garlic mayo in advance?
Definitely! The garlic lemon mayo can be made up to two days ahead and kept refrigerated. This actually allows the flavors to meld more deeply, enhancing the spread’s taste.
What’s the best way to ensure the vegetables cook evenly?
Slice your vegetables uniformly and arrange them on the grill or foil sheet thoughtfully—placing denser veggies like peppers in the hotter center area and more delicate slices around the edges ensures even cooking and perfect char.
Final Thoughts
This Grilled Squash, Red Pepper, and Feta Sandwich Recipe is one of those dishes that feels like a warm hug on a plate. It’s fresh, flavorful, and comforting all at once—a true celebration of simple ingredients done exceptionally well. I can’t wait for you to try it and see how easy it is to turn everyday vegetables into something spectacularly tasty and satisfying.
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Print
Grilled Squash, Red Pepper, and Feta Sandwich Recipe
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 3 servings
- Category: Sandwich
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A delicious and healthy grilled sandwich featuring tender zucchini, yellow squash, red bell peppers, and red onion, topped with creamy feta cheese and a zesty garlic-lemon mayonnaise. Perfect for a quick and flavorful lunch or light dinner.
Ingredients
For the Garlic Lemon Mayonnaise:
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
For the Vegetables and Bread:
- 1/8 cup olive oil (plus more for brushing)
- 1 cup red bell peppers, sliced
- 1 small zucchini, sliced
- 1 red onion, sliced
- 1 small yellow squash, sliced
- 2 slices focaccia bread (4×6 inch pieces, split horizontally)
- 1/2 cup crumbled feta cheese
Instructions
- Prepare the Garlic Lemon Mayonnaise: In a bowl, mix together the mayonnaise, minced garlic, and lemon juice until well combined. Place in the refrigerator to chill and allow the flavors to meld.
- Preheat the Grill: Heat your grill to high heat to ensure proper cooking and nice grill marks on the vegetables.
- Prepare the Bread: Spread a generous amount of the chilled garlic lemon mayonnaise on the cut sides of each focaccia slice. Then, sprinkle the crumbled feta cheese evenly over the mayo-covered sides.
- Brush and Arrange the Vegetables: Lightly brush the sliced vegetables with olive oil on both sides. Optionally, season with salt and pepper to taste. Place a large sheet of tin foil on the grill and brush it with olive oil to prevent sticking (alternatively, brush the grill grates directly). Arrange the bell peppers and zucchini in the center of the grill, and place the sliced onion and yellow squash around them. Set the prepared bread, cheese side up, on the upper grill rack if available. Grill the bread for about 2-3 minutes, monitoring closely to melt the cheese without burning the bread.
- Grill the Vegetables: Flip the vegetables after 2-3 minutes and continue to grill for an additional 3 minutes, or until they are tender and slightly charred, especially the bell peppers which may require extra time. Remove all vegetables from the grill when done.
- Assemble the Sandwich: Layer the grilled vegetables over the cheese-covered side of the bread. Serve open-faced or place the other slice of focaccia on top for a full sandwich experience.
Notes
- If you prefer a spicier kick, add a pinch of red pepper flakes to the mayonnaise mixture.
- Focaccia bread can be substituted with ciabatta or any sturdy artisanal bread.
- For a vegan version, replace mayonnaise and feta cheese with vegan alternatives.
- Grilling vegetables on foil helps prevent them from falling through the grill grates and makes cleanup easier.
- Adjust grilling times based on your grill’s heat intensity to avoid burning.
