Cheese melting on top of sandwiches over a charcoal grill.
Print

Open-Faced Grilled Veggie Panini

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.
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Keyword Open Faced Grilled Veggie Panini Sandwich
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 368kcal
Author Jennifer Quisenberry

Ingredients

Ingredients to Make Open Faced Grilled Panini

  • 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

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.