Why You’ll Love Grilled Summer Squash Sandwich Recipe
I love how fast and simple this sandwich is. With only a few minutes of prep and about 10 minutes of cooking, I can have a satisfying lunch or light dinner ready without spending much time in the kitchen.
I also like that this recipe gives summer squash and zucchini a chance to be the main attraction. Grilling brings out their natural sweetness while adding a lightly smoky flavor and caramelized grill marks.
The creamy vegetable spread gives the sandwich richness without making it feel too heavy. I find that the fresh basil adds brightness, while balsamic vinegar gives the vegetables a tangy finish that balances the creamy cheese.
Another reason I enjoy this recipe is how flexible it is. I can prepare it on a grill pan, outdoor gas grill, or indoor electric grill, making it easy to enjoy whether I am cooking indoors or outside.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I preheat a grill pan over medium-high heat. I can also use a gas grill or indoor electric grill.
I brush the sliced squash on both sides with olive oil so it grills evenly and develops good color.
I place the squash on the grill and cook until grill marks begin to appear and the vegetables become tender.
I flip the squash and repeat on the second side until everything is evenly grilled.
Meanwhile, I toast the sourdough bread until it reaches the level of crispness I prefer.
I spread the Laughing Cow Smooth Sensations Garden Vegetable Spread evenly between the slices of toasted bread.
I layer a few slices of fresh basil over the cheese spread, then arrange the grilled squash on top.
I brush the tops of the grilled squash with balsamic vinegar and sprinkle them with salt and pepper.
I serve the sandwiches immediately while the bread is crisp and the grilled vegetables are still warm.
Servings and Timing
This recipe makes 4 sandwiches, making it a convenient option for a quick family lunch, casual summer meal, or easy light dinner.
I need about 5 minutes to prepare the ingredients and approximately 10 minutes to grill the squash and assemble the sandwiches. The total time is just 15 minutes.
Yield: 4 sandwiches
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Variations
I sometimes switch the sourdough for ciabatta, focaccia, or a crusty country-style bread when I want a different texture. I prefer bread sturdy enough to hold the grilled vegetables without becoming soggy.
When I cannot find the Laughing Cow vegetable spread, I use vegetable cream cheese instead. I can also use plain cream cheese and mix it with finely chopped herbs for a similar creamy base.
For even more vegetables, I like adding grilled bell peppers, eggplant, or sliced onions alongside the zucchini and yellow squash. I keep the vegetables sliced fairly thin so they cook at approximately the same rate.
When I want a stronger cheese flavor, I add a little crumbled goat cheese, feta, or sliced mozzarella. I especially like mozzarella when I want a softer, milder sandwich.
I can also add fresh tomato slices after grilling the squash. Tomatoes give the sandwich extra juiciness and work especially well with the basil and balsamic vinegar.
For a heartier sandwich, I sometimes add grilled chicken or another protein. I keep the grilled squash and basil as the main flavors and use the additional filling in moderation.
Storage/Reheating
I think these sandwiches taste best immediately after assembly because the bread stays crisp and the grilled squash remains warm. Once assembled, the balsamic vinegar and vegetables can gradually soften the bread.
If I need to prepare the squash ahead of time, I store the grilled zucchini and yellow squash separately in an airtight container in the refrigerator. I can keep them refrigerated for about 3 to 4 days.
To reheat the grilled vegetables, I warm them briefly in a skillet, grill pan, or microwave until heated through. I prefer using a skillet or grill pan when possible because it helps preserve some of the grilled texture.
I assemble the sandwiches only when I am ready to eat them. I toast fresh bread, add the vegetable spread and basil, then layer on the reheated squash and finish with balsamic vinegar, salt, and pepper.
FAQs
Can I make this Grilled Summer Squash Sandwich without a grill?
Yes. I can use a grill pan or indoor electric grill instead of an outdoor grill. If I do not have any of those, I can cook the squash in a hot skillet until tender and lightly browned.
How thick should I slice the zucchini and yellow squash?
I like slicing them thin enough to cook quickly but thick enough that they do not fall apart on the grill. Even slices also help the vegetables cook at approximately the same speed.
Can I use only zucchini?
Yes. I can make the sandwich entirely with zucchini if that is what I have available. I can also use only yellow squash, although I enjoy using both for their slightly different colors and flavors.
What can I use instead of Laughing Cow Garden Vegetable Spread?
I can use vegetable cream cheese as listed in the recipe. Plain cream cheese mixed with fresh herbs can also work when I want a simple substitute.
Do I need to peel the squash?
No. I leave the skins on both the zucchini and yellow squash. The skins are tender when cooked and help the slices hold their shape on the grill.
Can I make the sandwiches ahead of time?
I prefer assembling them immediately before serving because the bread can become soft if it sits with the grilled vegetables and balsamic vinegar for too long. I can grill the squash ahead and store it separately until needed.
What bread works best for this sandwich?
I like sourdough because its sturdy texture and slightly tangy flavor work well with the creamy spread and grilled squash. Ciabatta, focaccia, or another sturdy bread can also work well.
Can I serve the sandwich cold?
Yes. I can serve the grilled squash chilled or at room temperature if I prefer. I still toast the bread shortly before assembling because I like the contrast between crisp bread and tender vegetables.
What can I serve with a Grilled Summer Squash Sandwich?
I like pairing it with a simple green salad, fresh fruit, tomato salad, chips, or a light soup. During summer, I usually keep the side dishes simple so the fresh vegetables remain the focus.
How do I keep the sandwich from becoming soggy?
I toast the bread well, avoid using too much balsamic vinegar, and assemble the sandwich shortly before serving. I also let the grilled squash rest briefly if it releases a lot of moisture before placing it on the bread.
Conclusion
This Grilled Summer Squash Sandwich is one of my favorite ways to turn simple seasonal vegetables into a quick and satisfying meal. The combination of tender grilled zucchini and yellow squash, creamy vegetable cheese spread, fresh basil, balsamic vinegar, and toasted sourdough gives me plenty of flavor with very little effort.
This Grilled Summer Squash Sandwich layers tender, smoky zucchini and yellow squash with creamy vegetable cheese spread, fresh basil, and balsamic vinegar on crisp toasted sourdough. It is a quick and satisfying summer lunch or light dinner ready in just 15 minutes.
