Veggie Griddle Cheese Sandwiches

Lately, Park City weather has flip-flopped between winter and spring.


One day, it’s all blue sky and green trails and sunshine. The next, I’m trudging through a new foot of snow in a wool hat. Last week, John and I made a sandwich that echoed the dual personality of the weather. It’s part comfort food and part warm-weather freshness: a Veggie Griddle Cheese Sandwich. I picked through the veggie drawer and ended up with zucchini, onion, and spinach. I threw sliced tomato, two kinds of cheese, and crusty sourdough bread into the mix. Here’s how it came together!

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While John heated our cast iron griddle, I sliced up the fresh stuff and the bread. I also stirred some of John’s homemade habanero hot sauce into some mayo, which I smeared all over one slice of bread for each sammie. Inspired by a random recipe I saw in an old food magazine in the pantry, I used herbed goat cheese as a spread on the other piece of bread.

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Next came the veggies. I kept them raw for their natural yumminess and texture. I laid the zucchini and onion on one piece of bread and a couple of slices of mozzarella on the other. Then came the tomato slices and a decent sprinkle of salt and pepper. Last came the spinach, which would get to live in the middle of all of the cheesy-veggie goodness.

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I left the griddling to John. He used a mixture of butter and olive oil spray on the griddle and toasted both sides of the sandwiches until the bread was beautifully browned and the cheese was melted. I love seeing hints of fresh veggies poking out from the oozy cheese!

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It’s hard to beat a well-made grilled cheese sandwich, especially when it’s full of other deliciousness, too. The herbed goat cheese gave a tang and a creaminess that’s somewhat unusual and delicious. The veggies retained their texture and fresh flavor and the spinach wilted nicely in the middle. You could easily make these in a skillet, or even in a panini maker. Any veggies would be good, and you could use whatever cheese you have on hand. Each bite offered a satisfying CRUNCH, and just look at that mozzarella!

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This veggie griddle cheese sammie bridges the gap between winter and spring. A snowstorm actually rolled in the day after we made these! We’re yearning for the days when the sunshine is here to stay, but a sandwich like this will keep us cozy (and super happy) until then.

Veggie Griddle Cheese Sandwiches

For two sandwiches, you’ll need:

  • Four thickish slices of crusty sourdough bread
  • 3 tablespoons mayonnaise
  • 1teaspoon hot sauce (or more if you like it hot!)
  • 2-3 ounces herbed goat cheese
  • 1-2 zucchini, sliced thinly and lengthwise
  • ¼ small red onion, thinly sliced
  • Two tomatoes, sliced
  • 4-6 slices of deli-style mozzarella cheese
  • 1 cup spinach leaves
  • Salt and pepper to taste
  • Dab of butter and olive oil spray for the griddle

Heat a griddle or skillet over medium-high heat.

Combine the mayo and hot sauce and smear it evenly on two slices of the bread. Add veggies in this order: zucchini, onion, tomato. On the other two slices, smear the goat cheese and add the mozzarella cheese. Sprinkle with salt and pepper. Add the spinach over the veggies, and place the goat cheese/mozzarella pieces of bread on top.

Melt the butter on the hot griddle and spray lightly with olive oil spray. Place the two sandwiches on the griddle and let them cook until the bread is deeply brown, then carefully flip them. When the other side is equally browned and the cheeses have melted, remove the sandwiches to a cutting board and slice them in half. Enjoy each crunchy, melty bite, whether it’s a sunny day or snow is falling. YUM.

Hungry for more? Check out the collection of recipes on the FOOD BLISS page

The New 52: A recipe for each week in 2015.

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