Grilled vegetable sandwich

Grilled vegetable sandwich

Total: 30 min. | Active: 30 min.
Nutritional value / piece: 403 kcal
, Fat: 16 g
, Carbohydrate: 43 g
, Protein: 17 g


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Charcoal/gas/electric grill:

3 coloured peppers

Prepare sandwich

8 slices bread
80 g cream cheese with herbs
100 g tangy Gruyère, cut into slices

Charcoal/gas/electric grill:

1 courgette, cut into slices
1 tbsp olive oil
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How it's done

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Charcoal/gas/electric grill:

Cover and grill the peppers over/on a medium heat (approx. 200 °C for approx. 15 mins., until the skin is black and comes away easily. Cover the peppers with a cloth and leave for approx. 5 mins. Remove the skin, cut the peppers into pieces.

Prepare sandwich

Coat half of the bread slices with the cream cheese, top with pepper and cheese.

Charcoal/gas/electric grill:

Cover the zucchini and grill over/on a medium heat (approx. 200 °C for approx. 2 mins. on each side. Place the zucchini slices on the open sandwiches, add the remaining bread slices, coat with oil on both sides. Cover and grill over/on a medium heat (approx. 200 °C for approx. 2 mins. on each side.

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