Grilled Vegetable Sandwiches

Campbell's Grilled Vegetable Sandwiches Recipe

Imagine this...a mix of Mediterranean vegetables like eggplant, zucchini and peppers lightly grilled, topped with cheese and served on soft hoagie rolls.  No need to imagine, these sandwiches are easy to make and absolutely delicious.

At a glance


20 min.


35 min.



Servings: sandwiches

Grill: 15 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Pepperidge Farm® Soft White Hoagie Rolls with Sesame Seeds

    Pepperidge Farm® Soft White Hoagie Rolls with Sesame Seeds

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What You'll Need

1/2 cup Pace® Picante Sauce
1/4 cup red wine vinegar
1 teaspoon dried oregano leaves, crushed
1/4 teaspoon garlic powder or 1 clove garlic, minced
2 portabella mushrooms
1 small eggplant, sliced lengthwise 1/2-inch thick
2 small zucchini, sliced lengthwise
1 large green bell pepper or red bell pepper, cut into halves
4 long Pepperidge Farm® Soft White Hoagie Rolls with Sesame Seeds, split and toasted
1/2 cup shredded mozzarella cheese (about 2 ounces)

How to Make It

  • 1

    Stir the picante sauce, vinegar, oregano and garlic in a small bowl.

  • 2

    Lightly oil the grill rack or a grill pan and heat it to medium. Grill the mushrooms, eggplant, zucchini and pepper for 15 minutes or they're until tender, turning halfway through grilling and brushing often with the picante sauce mixture. Slice the mushrooms and the pepper.

  • 3

    Serve the vegetables in rolls and top with the cheese. Serve with additional picante sauce.

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