Go Back Email Link
Grilled Veggie Sandwich with Chimichurri Cream Cheese Spread

Grilled Veggie Sandwich with Chimichurri Cream Cheese Spread

Servings: 4
Servings 4


For the Chimichurri:

For the Veggies:

  • 1 lb asparagus, ends cut
  • 1 red bell pepper, seeds removed and sliced into strips
  • 1 red onion, sliced
  • 1 zucchini, cut in half and sliced into strips the long way
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 4 Ciabatta buns, cut in half


To make the Chimichurri cream cheese spread:

  • Combine all ingredients except cream cheese in food processor or blender and pulse until herbs are finely chopped and pureed.
  • Combine with cream cheese in medium bowl and whisk well to combine.
  • Refrigerate until ready to use.

To make grilled veggies:

  • Combine all veggies in large bowl.
  • Drizzle with olive oil and balsamic vinegar, then add garlic, salt and pepper. Stir well to combine and coat veggies.
  • Heat grill to medium-high.
  • Add veggies to grill pan and place on grill.
  • Cover and let cook 10-15 minutes, stirring often, until veggies are cooked. If you want your veggies a bit more charred, cook longer.
  • During the last few minutes of cooking the veggies, place ciabatta buns cut side down on grill and grill 2 minutes, until there are grill marks and bread is warm.
  • Spread buns with chimichurri cream cheese, then top with grilled veggies.
    Recipe by Taylor Ellingson, Greens & Chocolate