Grilled Veggie Panini Sandwiches

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I love a good Panini, but this Open Faced Grilled Panini is in a category by itself.

Unlike a usual Panini with crunchy, buttery bread wrapped around warm and often cheesy fillings, this Open Faced Grilled Veggie Panini is a bit more like bruschetta.

But not. Honestly, it’s just the best of both worlds!

Cheese melting on top of sandwiches over a charcoal grill.


This tasty treat is also great for (cheese-eating) vegetarians, combining the temptation of melted gouda with veggies like eggplant, zucchini, onions, tomatoes, and bell peppers.

The flavors and textures are so satisfying that you won’t even miss the meat.

But you can certainly add some if you want.

Personally, though, I hope that you’ll first give it a try just as it is, though.

I think you’ll be impressed.

These Open Faced Grilled Veggie Paninis are an excellent addition to any party or gathering where an outdoor grill is available.

Festive and refreshing, it is a tasty treat for anything from the 4th of July to summertime birthdays.

I bet it would even make a great appetizer before your favorite Italian feast, too, or served alongside my Pasta e Fagioli!

I hope you’ll give this one a try. If you do, please let me know about it!

Open Faced Grilled Panini Sandwiches

Melted gouda over a grilled vegetable panini served on a napkin on a basket plate
This recipe was initially published on our sister site, The Awesome Muse, and has been moved here.

This recipe is perfect to serve for your summer kickoff barbecues, aka, Memorial Day.

It’s a healthy dish that’s great to offset some of the less healthy offerings that may be on your menu.

It’s also great to have as an option for your vegetarian friends (just be sure to ask if they eat cheese which you can leave off if they don’t).

Our Open Faced Grilled Veggie Panini is a bit of a cross between a traditional panini and bruschetta.

It’s perfect to serve as an appetizer with your favorite Italian dish or a yummy salad.

You may enjoy some of our other yummy grilled appetizers like our Southwestern Bacon and Cheese Stuffed Jalapeno Poppers and our Gochujang Glazed Bacon Wrapped Asparagus.

You can’t go wrong with serving these when the grill is hot.

Ingredients for Open Faced Grilled Veggie Panini Sandwiches

Fresh vegetables and bread along with butter, olive oil and pepper on a cutting board on a picnic table.
  • Loaf Italian bread
  • 1/2 lb Gouda, sliced thick
  • Olive oil
  • Salt and pepper
  • 1 stick butter, melted
  • 1 large eggplant
  • 1-2 zucchini
  • 1 medium onion
  • 1-2 Tomatoes
  • Green onions
  • 2 bell peppers, any color
  • 2-3 heads garlic, whole

How to make Open Faced Grilled Veggie Panini Sandwiches

Prepare the grill.

While the grill is heating, prepare the vegetables.

Slice the vegetables into slabs about 1/2” thick. 

A stainless steel bowl filled with fresh, sliced vegetables.

Toss the vegetables in olive oil, salt and pepper.

Grill until char lines form, chop coarsely, then set aside. 

Fresh vegetables with char lines on a charcoal grill

Coat the whole garlic heads with olive oil, grill over indirect heat.

Roasted garlic with the heads cut off with a small bowl of melted butter.

Slice the bread about 3/4” thick.

Cut the tops off the roasted garlic, and squeeze into the butter. 

Mix well, then spread liberally onto the bread slices. 

Fresh French bread brushed with homemade garlic butter on a cutting board with brush.

Top with the grilled veggies and finally the Gouda. 

Garlic bread topped with grilled vegetables

Grill covered for another minute or so, or until the cheese is melted. 

Cheese melting on top of sandwiches over a charcoal grill.

 

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Open-Faced Grilled Veggie Panini

Jennifer Quisenberry
Our open faced grilled vegetable panini sandwiches are a bit of a cross between a traditional panini and a bruschetta. It’s perfect to serve as an appetizer with your favorite Italian dish, with a yummy salad, or as a side dish at your summer barbecue.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Servings 8
Calories 368 kcal

Ingredients
  

Ingredients to Make Open Faced Grilled Panini

  • Loaf Italian Bread
  • ½ lb Gouda Sliced Thick
  • Olive Oil
  • Salt and Pepper
  • 1 stick Butter Melted
  • 1 large Eggplant
  • 1-2 Zucchini
  • 1 medium Onion
  • 1-2 Tomatoes
  • Green Onions
  • 2 Bell Peppers Any Color
  • 2-3 heads Garlic Whole

Instructions
 

Instructions to Make Open Faced Grilled Panini Sandwiches

  • Prepare grill.
  • Coat the whole garlic heads with olive oil, grill over indirect heat.
  • Slice the vegetables into slabs about 1/2” thick.
  • Toss in olive oil, salt, and pepper.
  • Grill until char lines form, chop coarsely, then set aside.
  • Slice the bread about 3/4” thick.
  • Cut the tops off the roasted garlic, and squeeze into the butter.
  • Mix well, then spread liberally onto the bread slices.
  • Top with the grilled veggies and finally the Gouda.
  • Grill covered for another minute or so, or until the cheese is melted.

Notes

Please note that nutrition facts are subject to change based on your choice of ingredients.

Nutrition

Calories: 368kcal
Keyword Open Faced Grilled Veggie Panini Sandwich
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