If you’ve ever walked into a charming European café and wished you could recreate their simple yet soul-satisfying sandwiches at home, this recipe is for you. This European café-style grilled vegetable sandwich is fresh, vibrant, and unbelievably easy to put together.
I was genuinely surprised by how delicious it turned out—deeply roasted flavours, loads of texture, creamy pesto, and that perfect focaccia bite. It’s healthy, feels gourmet, and makes for a fantastic lunch, brunch, or light dinner. Truly a winner you’ll keep coming back to!
Preparation time – 10 minutes
Cook time – 30 minutes
Serves – 2 people
Ingredients
For the grilled vegetables:
- Eggplant, cut into slices
- Zucchini, cut into thin slices
- 1 large onion, cut into thin slices
- 1 red bell pepper, cut into slices
- Salt, to taste
- Black pepper powder
- Dried Italian herb mix
- Extra virgin olive oil
For assembly:
- Pesto sauce
- Focaccia bread (or any rustic artisan bread)
- Grated cheese (mozzarella, cheddar, or a European cheese blend)
Directions
- Add the sliced eggplant, zucchini, onion, and bell pepper to a bowl.
- Season with salt, black pepper, dried Italian herbs, and a drizzle of extra virgin olive oil.
- Coat everything well using your hands—this helps the spices stick and gives an even roast.
- Place the veggies on a hot grill pan and cook until they soften and get beautiful caramelised grill marks. Or Spread the vegetables on a baking tray. Grill at 180°C for 20 minutes until tender and lightly charred.
- Slice your focaccia and brush or drizzle lightly with extra virgin olive oil.
- Toast on a pan or in an oven until warm and slightly crisp.
- Spread a generous layer of pesto sauce on the toasted bread.
- Layer the veggies one on top of the other. Top with grated cheese.
- Place the second slice of bread on top and press gently.
- Cut the sandwich in half (or into café-style rectangles) and enjoy it warm!
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