Parmesan Pesto Veggie Sandwich – a delicious recipe with Summer, Zucchini, Tomato, Olive Oil, Salt, Ciabatta Rolls. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Chop the squash and zucchini into coin-shaped pieces.
2
Grill them on the grill or in a skillet with a little oil, salt, and pepper until just tender-crisp.
3
Stack the veggies on the ciabatta.
4
Top each ciabatta with a tablespoon of pesto.
5
Place a slice of tomato on top.
6
Sprinkle or grate parmesan cheese on the tomato, and place in the oven (without the top half of the bun) on broil/high broil for 3-5 minutes.
7
Add another tablespoon of pesto to the inside top half of each bun, replace it on the sandwich, and enjoy!
8
Note: I used take-and-bake ciabatta, so I baked the rolls first for about 7 minutes to get them nice and crispy on the outside and soft on the inside.
9
It was the perfect texture!
36
kcal
Calories
2
g
Fat
2
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 whole Summer Squash, 1 whole Zucchini, 1 whole Tomato, Olive Oil, and more.
Yes, Parmesan Pesto Veggie Sandwich falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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