Antipasti sandwich with grilled vegetables | recipe

Italian antipasti sandwich with grilled vegetablesPin

The antipasti sandwich will be your new favorite sandwich. A grilled vegetable sandwich with pesto and lemon ricotta is also a real treat, not only for vegetable lovers.

Grilled antipasti vegetables – a Mediterranean classic

I like to grill vegetables for my life. Especially in spring, when it is so incredibly fresh and the range is so huge. The Mediterranean classic consists of eggplant, zucchini and red pepper. This combination immediately brings back memories of the last vacation in the south. And when you grill the vegetables, they taste particularly delicious, because then additional aromas are released. And that’s exactly what makes grilled vegetables so irresistible.

LeMax with grilled vegetablesPin

LeMax with grilled vegetablesPin

Grilling successfully with the LeMax

Instead of just putting together an antipasti plate, I chose the Glass ceramic grill from ELAG to test again and let it run to its top form. And the result is really good. With the LeMax table grill, grilling is child’s play and it easily meets all of my requirements. The large glass ceramic surface definitely helps. Because with this recipe a lot of vegetables and the bread are grilled. This is not a problem for the LeMax, as there is enough space on the surface. It is also electric and I can also use it in the apartment.

LeMax with grilled vegetables for grilled vegetables sandwichPin

Tips on this recipe for an Italian antipasto sandwich

Tip 1: the pesto

I prefer to make my own pesto for this antipasti recipe. But you can always use a ready-made pesto from the store. There are very good providers such as PPURAthat you can find in the organic supermarket (unpaid advertising).

Tip 2: top quality bread

Either you take a roll, a baguette or your favorite bread. It should definitely be fresh, aromatic and firm enough that it can hold the filling as well. So toast bread is out of the question.

Tip 3: the vegetables

You need a lot of vegetables. That’s why I like the recipe so much. But you can always leave out a vegetable or swap it if you don’t like it that good. Alternatively, you can use a mix of the same vegetables, such as red and yellow peppers. Or green and yellow zucchini. And if you don’t like slices, you can cut the vegetables into long strips.
Italian antipasti sandwich with grilled vegetablesPin

Italian antipasti sandwich with grilled vegetablesPin

So you can easily vary the grilled antipasti sandwich recipe

There are many possible variations for this sandwich. And they all taste great!

  • Instead of a classic pesto, you can also use a dry tomato pesto or an olive tapenade. Or how about some hummus?
  • I also recommend trying mozzarella instead of ricotta. Or you can have burrata or wafer-thin slices of parmesan.
  • You can also swap the Mediterranean classics (eggplant, red peppers, zucchini). Try grilling fennel, red onion or yellow zucchini.
  • And Italian meat dishes also go well with the sandwich. You can grill that well too. One possibility would be to wrap cheese (e.g. Gouda, Provolone or Fontina) in Parma ham and then grill it.
  • Another idea is to put marinated artichokes or dry tomatoes on the sandwich. Or, best of all, both!
  • Finally, you can also drizzle some balsamic cream on the sandwich.
  • And of course you can vary the bread too. Either you take your favorite rolls or a delicious bread like ciabatta, focaccia and of course baguette.

And the side dishes are also very important. You can serve marinated mushrooms, olives, pickled onions, pickles or other small delicacies with this antipasti sandwich.

Italian antipasti sandwich with grilled vegetables (zucchini, bell pepper, eggplant)Pin

Italian antipasti sandwich with grilled vegetablesPin

Italian antipasti sandwich with grilled vegetables

A recipe for Italian antipasti sandwich with pesto, lemon ricotta, grilled peppers, zucchini, eggplant and leafy greens. A simple Mediterranean delicacy.

For the pesto (alternatively, a ready-made pesto is also available from the store):

  • 1
    Small clove of garlic,
    crushed
  • 1
    Bunch of basil leaves
  • 30
    g
    Pine nuts,
    lightly roasted
  • 25
    g
    Parmesan cheese,
    finely grated
  • 60
    ml
    Extra virgin olive oil,
    or more if desired
  • Sea salt and freshly ground black pepper,
    to taste

For the lemon ricotta spread:

  • 125
    g
    Ricotta
  • Lemon peel from 1 organic lemon,
    finely grated
  • 1
    THE
    Lemon juice,
    freshly squeezed

For the grilled antipasti sandwich:

  • 1
    Aubergine,
    thinly sliced
  • 1
    Zucchini,
    thinly sliced
  • 2
    Red pointed pepper,
    quartered lengthways
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper,
    to taste
  • 4
    Bun,
    halved (or halved a baguette and cut into 4 pieces)
  • Mixed lettuce leaves or rocket

For the pesto:

  1. Grind the ingredients with a mortar and pestle in circular motions to a paste. To do this, start with the garlic and a pinch of salt. Then add the basil leaves, the pine nuts, the cheese and finally the olive oil. Option you can also Hand blender take, which chops the ingredients well and mixes into a paste. Then put aside.

For the lemon ricotta spread:

  1. Mix the ingredients (ricotta, lemon zest and lemon juice) well in a small bowl. Put aside.

For grilling vegetables and bread:

  1. Brush one side of the vegetables (eggplant, zucchini, paprika) with olive oil and season with sea salt and pepper.

  2. Preheat the table grill (or a conventional grill) to medium to high level (level 8 on the LeMax for 5 minutes).

  3. Brush the grill surface with a little heat-resistant oil.

  4. Place the vegetables on the grill with the oiled side and brush the top with a little olive oil. Season with salt and pepper and grill on both sides until soft and lightly browned. (approx. 4 minutes per side). Place the vegetables on a serving platter.

  5. Place the rolls on the grill and grill until they are lightly toasted and a little brown (2 minutes).

Cover the sandwich:

  1. Spread some pesto on one half of the sandwich. Spread the ricotta spread on the other half and place the grilled vegetables and a few lettuce leaves on top.

  2. Enjoy!

  • Above in the text I describe how you can easily vary the grilled antipasti sandwich recipe. The possibilities are endless!
  • When you have leftovers you can keep them in the fridge and add them to a salad over the next few days. Or you mix them with some pesto and pasta. Or you can make a pasta salad with it.

For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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How did it taste?

I would be happy if you tell me how you liked the recipe for an Italian antipasti sandwich with grilled vegetables. The easiest way is to rate the recipe below with stars ⭐ or write me a comment. Especially if you have more tips for all readers.

Have you changed anything in the recipe?

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This post was made by the on of the company ELAG Products GmbH financially supported. However, that does not mean that this post does not correspond to my opinion. It is meant to be as honest as any other post on my blog.

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