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Grilled Creamy Veggie Sandwich

This grilled creamy veggie sandwich is a delicious, cheesy, and satisfying vegetarian meal perfect for lunch or a light dinner. Packed with sautéed mixed vegetables, cream cheese, and melty mozzarella, all layered between butter-toasted bread slices and grilled to golden perfection. It's quick, easy to prepare, and made with simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Main Course, Snack
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Sandwich
  • 8 slices bread white, wheat, or multigrain
  • 4 tablespoons butter for spreading on bread slices
For the Creamy Vegetable Filling
  • 1 tablespoon butter or oil for sautéing
  • 0.5 teaspoon minced garlic
  • 0.5 cup chopped red onion
  • 0.25 teaspoon salt adjust to taste
  • 0.25 teaspoon black pepper adjust to taste
  • 0.25 teaspoon red pepper flakes or chopped jalapeños optional, adjust to taste
  • 0.5 teaspoon Italian seasoning
  • 1 cup diced carrots drained if using canned
  • 1 cup sweet peas drained if using canned
  • 1 cup sweet corn kernels drained if using canned
  • 2 tablespoons chopped cilantro
  • 4 ounces cream cheese softened
  • 2 tablespoons ketchup
  • 1 cup shredded mozzarella cheese or cheese of choice

Method
 

Prepare Creamy Vegetable Filling
  1. Drain canned vegetables if using. Set aside.
  2. Heat butter or oil in a pan. Add minced garlic and chopped red onions. Sauté until onions are soft and translucent.
  3. Stir in Italian seasoning, salt, pepper, and red pepper flakes or jalapeños (if using). Add the carrots, peas, corn, and cilantro. Mix well and cook for 1–2 minutes. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine softened cream cheese, ketchup, mozzarella, and the cooled vegetable mixture. Stir until evenly mixed. Divide into 4 portions.
Assemble and Grill Sandwich
  1. Spread butter on one side of each bread slice.
  2. Place one portion of the creamy vegetable filling on the unbuttered side of a slice. Spread evenly and top with another slice, buttered side facing out.
  3. Heat a grill pan or skillet over medium heat. Place the sandwich on the pan, buttered side down. Cook for about 2 minutes or until golden and crisp.
  4. Butter the top side of the sandwich, flip, and cook the other side until golden brown.
  5. Remove from heat and transfer to a cooling rack to avoid sogginess. Slice in half and serve warm.

Notes

  • Use room-temperature cream cheese for easier mixing.
  • Cooling sandwiches briefly on a rack prevents them from turning soggy.
  • Adjust spice level with more or less red pepper flakes or jalapeños.
  • Use fresh or frozen vegetables if preferred—just cook them slightly longer.