Grilled Veggie Sandwiches with Herbed Cream Cheese and Pesto
Prep time: 
Cook time: 
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Serves: 6
The grilled veggie sandwiches are a stunner, and so easy to make!
  • 1 medium zucchini
  • 1 medium squash
  • 1 tablespoon olive oil
  • 1 8 ounce jar of roasted red peppers
  • 8 ounces light cream cheese, softened
  • ½ teaspoon Penzey’s sandwich sprinkle or ¼ teaspoon dried dill, ¼ teaspoon dried basil, 1//8 teaspoon salt, ⅛ teaspoon garlic powder
  • ½ cup store-bought pesto
  • 1 loaf of Focaccia
  1. Heat a grill or grill pan to medium-high. Slice zucchini and squash, lengthwise into planks about ⅛ to ¼ inch thick. Toss in olive oil. Season with salt and pepper.
  2. Grill until slightly charred and pliable, about 3-4 minutes per side.
  3. In a small bowl, mix cream cheese and spices. Season with salt and pepper.
  4. To assemble sandwiches. Slice the top of the focaccia. Spread herbed cream cheese on the bottom. Top with roasted red peppers, followed by squash and then zucchini. Slather the top half of the sandwich with pesto.
  5. Wrap in plastic and chill for 30 minutes.
  6. Place six food picks evenly into the sandwich. Cut into six servings.
Nutrition Information
Serving size: 1
Recipe by Cooking for Keeps at