Pesto Veggie Sandwich

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Our Pesto Veggie Sandwich is full of nutritious sauteed vegetables, pesto sauce, and Monterey jack cheese. This simple recipe makes a perfect weeknight meal that the whole family will love!

Side view of a stacked California panini.

California Panini

This sandwich idea came about after eating the California Grille Panini at Corner Bakery. It’s one of my favorite things to order there, so I knew I needed to make it at home. The mushrooms and artichokes in this recipe provide an umami flavor that is similar to meat so it pleases vegetarians and carnivores alike!

We love a tasty sandwich and rotate between our Pressed Cuban SandwichesItalian Grinder Sandwiches, and this one. Sandwich lovers unite!

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Why This Recipe Works:

  • QUICK WEEKNIGHT DINNER – This is an easy sandwich recipe for a weeknight meal when you’re juggling so many things. 
  • MORE THAN JUST A SANDWICH – Y’all, this is a special sandwich. It’s a combo of bread, a bunch of nutrient-dense veggies, some cheese, and a big schmear of pesto sauce. Definitely plan to make this a weekly thing and don’t save it for special occasions.
  • MEATLESS – While this sammie doesn’t include meat, the mushrooms give it a delicious umami flavor that makes you feel like you’re eating meat.
A sheet pan with four halved pesto veggie paninis.

Ingredients needed for Roasted Vegetable Pesto Paninis:

  • Bread – Use thick slices of any crusty bread you like. I use my Chewy French Bread because I always have a loaf in my freezer.
  • Butter – Just a few pats of butter are needed.
  • Pesto Sauce – Use store-bought or my homemade basil pesto sauce.
  • Roasted Vegetables – This recipe includes artichoke hearts, fresh spinach, mushrooms, and cherry tomatoes. You could also use any other fresh veggies you like – including red onion and red bell peppers.
  • Cheese – I’ve made this with a variety of cheese, including gruyere, havarti, cheddar jack, fresh mozzarella, and more.
The ingredients for the pesto veggie sandwiches.

While you can buy all of the ingredients for this sandwich recipe, I occasionally use my homemade Sourdough Sandwich Bread which is especially delicious. If you’re a bread baker, you’ll also enjoy using my Chewy French Bread (but make it in a round skillet).

Homemade Basil Pesto

We thoroughly enjoy having access to fresh basil. It’s incredibly easy to grow and I currently have a large pot of it on our deck. You’ll need only a few simple ingredients.

  • Fresh basil leaves
  • Fresh garlic cloves
  • Parmesan cheese
  • Pine Nuts
  • Extra Virgin Olive Oil
  • Kosher Salt and Black Pepper

To make the green pesto sauce, combine the dry ingredients in a food processor and blend together. Then drizzle in olive oil until smooth.

I recommend making a large batch and separating into small containers. Then place them in a large freezer bag and freeze for later. A great way to have pesto sauce at the ready for a variety of recipes.

For other recipes using pesto sauce, try our Creamy Pesto Gnocchi, Shrimp Pesto Flatbread, and Creamy Pesto Pasta Salad.

How to make a Roasted Vegetable Sandwich:

This is a super quick sandwich recipe, especially if you use store-bought bread and pesto sauce.

Step 1
Make vegetables. In a stock pot, add olive oil over medium-high heat. Add spinach, tomatoes, and mushrooms – and sauté for 3-4 minutes or until softened. Then add the chopped artichoke hearts and stir until warm. Remove from heat.

A pan of the sauteed veggies.

Step 2
Prep bread. Slice bread and then spread butter on one side of the bread – and place down on cutting board. Then spread pesto on the side of bread facing up. Lay sliced cheese on top of half of the bread (on top of the pesto sauce).

A board with three slices of bread with pesto sauce and three with butter.

Step 3
Add veggies. Carefully add the roasted medley of veggies on top of the bread with cheese, and top with the remaining bread slice.

Three open-faced sandwiches being built on a cutting board.
Three sandwiches on a board ready to be grilled.

Step 4
Grill. Carefully place paninis on the panini maker (or use a skillet on medium heat), one or two at a time, depending on how many will fit. Grill for a couple of minutes or until there are nice grill marks and the cheese starts to melt. If using a skillet, carefully flip the sandwiches after a couple of minutes.

Two grilled sandwiches in a cast iron skillet.
Side view of a tray of pesto sandwiches with veggies.

Recipe FAQs:

Can I use other veggies in this recipe?

Yes, you can easily substitute some of the veggies for others like zucchini squash, yellow squash, onions, or kale.

Are pesto veggie sandwiches healthy?

These sandwiches are fairly healthy with a combo of veggies and some cheese for protein. I like to serve this with a nice green salad to up the health factor even more.

How do I store leftovers?

If you have leftover sandwiches, you can store them in an airtight container in your refrigerator for a day or so. I recommend making the sandwiches as you need them though to keep the bread from getting soggy.

Overhead view of a plate of a sliced pesto veggie sandwich.

Kitchen Tools Used: (affiliate links)

  • Panini Press – I used this panini maker for the sandwiches pictured. But you can use any skillet.
  • Cast Iron Skillet – If you don’t have a panini press, this works great too.

xoxo ~Sue

Side view of a stacked California pesto panini on a plate.

Pesto Veggie Sandwich

Our Pesto Veggie Sandwich is full of nutritious sauteed vegetables, pesto sauce, and Monterey jack cheese. This simple recipe makes a perfect weeknight meal that the whole family will love!
5 from 5 votes
Print Pin Rate
Course: Main Course, Sandwich
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 628kcal
Author: Sue Ringsdorf


  • 8 slices French bread – I use my homemade french bread on this site
  • 1/2 cup pesto sauce – I use my homemade pesto on this site
  • 2 Tablespoons butter spread
  • 4 slices monterey jack cheese – or any cheese you like
  • 1 Tablespoon olive oil
  • 4 cups baby spinach
  • 2 cups cherry tomatoes – halved
  • 2-3 cups sliced mushrooms
  • 12 oz. marinated artichoke hearts – strained and chopped
  • salt and pepper – to taste


  • In a medium saucepan, heat olive oil over medium high heat. Add spinach, tomatoes, mushrooms, salt and pepper – and cook until soft. Add artichoke hearts and remove from heat.
  • Meanwhile, heat panini grill (or use a pan on stovetop). Take bread and spread butter on one side of the bread only. On the other side of bread, spread pesto sauce. 
  • To assemble sandwiches, turn butter side down and arrange roasted vegetables on the pesto side of four of the slices of bread. Add cheese on top of vegetables, and then place other piece of bread on top, butter side up.
  • Place two sandwiches on the panini grill and cook until bread gets nice grill marks, and the cheese melts. Repeat with other two sandwiches. Serve immediately.


  • I used my homemade french bread that I recently baked in a cast iron skillet. So the bread is round instead of oblong, which makes it easier to use for sandwiches. If you aren’t up to baking bread, just buy any crusty bread that you like.
  • Pesto Sauce is key! I’ve got two great homemade recipes on the blog.


Calories: 628kcal | Carbohydrates: 49g | Protein: 28g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 27mg | Sodium: 1497mg | Potassium: 787mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5757IU | Vitamin C: 44mg | Calcium: 374mg | Iron: 7mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


    1. Suebee Homemaker says:

      So good to hear!

  1. This is perfect! I love paninis and the occasional meatless meal!

    1. Suebee Homemaker says:

      The best panini ever!

  2. This sandwich is so good that I think I could eat one every day. Yum! If you need something a little different too, this is a great option and a sure winner!

    1. Suebee Homemaker says:

      My boys love this, and it’s meatless! I’m glad you enjoyed them Holly!

  3. We made this for dinner tonight. As a true carnivore, I was surprised at how much I enjoyed it. We will definitely make it again.

    1. Suebee Homemaker says:

      Thanks Rob! I’m glad you liked it. The artichokes almost take the place of the meat! 🙂

5 from 5 votes (1 rating without comment)

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