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This Grilled Vegetable Burrata Sandwich with Lemon Thyme Honey Mustard is the perfect sandwich to serve up at your next backyard BBQ or afternoon picnic in the sun. Grilled red peppers and summer zucchini tossed in a spicy lemon thyme honey mustard dressing, layered with creamy burrata cheese and sharp provolone, then sandwiched between crusty grilled ciabatta. This delicious vegetable-filled sandwich is precisely what your summer festivities need. Enjoy it warm or cold, it’s always good.
I warned you guys this was coming over the weekend. And today it’s finally ready to share. Oh, how I love this sandwich. It’s simple…ish, but SO GOOD.
Something about lightly charred grilled vegetables sandwiched together with creamy burrata and herbs is just beyond delicious. Totally my kind of summer backyard BBQ food.
For the last month, I’ve really been into sandwiches, which is so odd because I despise photographing sandwiches. I’ve always found photographing them to be tricky. So over the years, I’ve really tried to avoid them. But with summer around the corner, easy sandwiches are what’s on my mind. And apparently, they’re what’s on your mind, as so many of you have been requesting them.
I love a good Italian pressed sandwich, but I wanted to create a vegetarian option for Memorial Day this weekend. As well as for all of our upcoming summer cookouts. Something that’s easy to throw together, but still soo good.
Enter this pretty vegetable and cheese-filled pressed sandwich.
The details – they start with that honey mustard
Hands down this is one of my favorite dressings. It’s creamy, sweet, tangy, and herby with thyme and lemon. It’s also got a slight kick from some cayenne. The mustard makes things light and creamy, while the honey keeps things sweet…a nice balance to the spicy.
You’ll want to make this first…it’s what you’ll toss the vegetables in before grilling. If you love a lot of dressing, double the recipe because this dressing is that good. You’ll appreciate having the extra for your sandwich.
Now the vegetables and bread
I use a mix of red peppers, zucchini, and yellow summer squash. I like to toss them with a bit of the dressing, then grill them until they’re lightly charred. If you don’t have a grill, you can easily roast these up in the oven too.
For the base of the sandwich, I love to use a loaf of airy ciabatta bread. I rub the cut sides with olive oil, and then lightly grill them until the outside becomes crusty. Grilling the bread gives it a nice toasting and adds another layer of delicious flavor.
Put it all together
Once the bread and vegetables are grilled, all that’s left to do is assemble. I layered the warm, toasted bread with grilled vegetables, burrata, provolone, spinach, herbs, and a drizzle of dressing.
Then I added the top piece of bread and gave the sandwich a firm push down to seal everything inside. And done.
I love this sandwich to pieces. Again, it’s so my kind of sandwich. Vegetables and cheese please…and with a darn good dressing too!
Looking for other summer sandwich recipes? Here are a few ideas:
Everything Cheddar Tomato Bacon Grilled Cheese
Roasted Caprese Burrata Sliders
Lastly, if you make this Grilled Vegetable Burrata Sandwich with Lemon Thyme Honey Mustard, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Grilled Vegetable Burrata Sandwich with Lemon Thyme Honey Mustard
Servings: 6
Calories Per Serving: 351 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons honey
- 2 tablespoons grainy dijon mustard
- juice of 1 lemon
- 2 tablespoons champagne or apple cider vinegar
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, grated
- kosher salt, black pepper, and red pepper flakes
Sandwich
- 2 zucchini or yellow squash, sliced lengthwise
- 2 bell peppers, quartered
- 1 loaf ciabatta bread, halved lengthwise
- 4 slices sharp provolone cheese
- 8 ounces burrata cheese
- 1 cup baby spinach
- 1/2 cup fresh basil or mixed herbs
Instructions
- 1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.2. In a large bowl, toss the zucchini and peppers with 1/2 of the dressing. Let sit 10 minutes. 3. Preheat the grill or grill pan to high. 4. Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 minutes or until light grill marks appear. At the same time, grill the peppers and zucchini until softened, 3-4 minutes per side. Remove everything from the grill. 5. Working with the bottom piece of bread, drizzle with a couple spoonfuls of the dressing, then layer on the vegetables, burrata, and provolone. Add the spinach and herbs. Drizzle the remaining dressing over everything. Add the top half of the ciabatta and gently push down on the sandwich. At this point, you can slice the sandwich and serve warm or wrap the sandwich tightly and place in the fridge for 1 hour or up to 1 day. Before serving, cut into 4-6 sandwiches.
This post was originally published on May 26, 2021
I loved this recipe! The marinade in particular was amazing. And it paired well with a homemade Mojito.
Hi Jennie,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! xTieghan
Amazing ? the flavours really sing in this dish. Lovely zingy dressing soaked up by the soft-yet-crispy ciabatta, with the caramelised, charred peppers and courgettes, all topped with creamy cheese and fresh herbs. Best sandwich combo yet – if I had a cafe this would be the signature dish!
Hi Corryn,
Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan
Aaa..maz..ing!! I added portabello mushrooms and used arugula instead of spinach!! Wow!! Thank you. Love your recipes.
Hey Kelly,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan
Has anyone tried this with maple syrup rather than honey? I have an under 1 year old and try to not have to cook multiple options!
Hey Angela,
That will work well for you! Let me know if you give this recipe a try, I hope you love it!! xx
This is one of my top HBH recipes but I never have a good side dish. Any suggestions?
Hey Caitlin,
So glad you have been enjoying this recipe!! I always do fries or chips with a sandwich:) Even a small side salad would be good! Let me know if you have any other questions! xx
I served grilled asparagus and sweet potato waffle fries when I made this last!
Tieghan, your recipes are making my family’s dinner expectations rise to wayyyyy up there! Every day, it’s like “What are you making of hers for tonight’s Iftar/dinner, mom?”
I made these beauties with the Creamy Orzo soup of yours, and man, did we devour them! Nobody missed the meat. The roasted veggies, the cheese (I used fresh sliced mozzarella instead) and the divine dressing…just flavor explosions in our mouths! I even had a cold sandwich for Suhoor (Ramadan pre-sunset meal), and it was just as delicious cold, as it was hot. A winner through and through!
Hey Nazish,
So glad to hear your family has been enjoying the recipes, it makes me so happy! Thanks so much for making them as always:) xT
This is a fantastic sandwich! We love to make it when we have friends over for lunch. Thanks so much!
Hi Betsy,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
Curious if this would work using a broiler instead of a grill? Excited to try it!
Hey Anna,
Sure, that should work, just keep a close eye on it. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Oh my goodness, this was was divine! Love the honey mustard and the burrata especially ?
Absolutely delicious! The flavors all just explode in your mouth! Will definitely be making this again!
Hey there,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
Making this for a second time tonight and both my husband and I are so excited! It is absolutely delicious. Thank you!
Hey Jessica,
Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan
Absolutely LOVED this recipe!!! Added grilled chicken to it for my non-vegetarians and it tasted great! The dressing is amazing as well. This is definitely going into our dinner rotation!
Hey Amy,
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan
SO Good! I’ve made this twice- do yourself a favor and double the amount of dressing you make so you can drizzle it on toast, eggs, salad, pizza, or drink it straight from the jar. If you’re watching your cheese intake, you can reduce the bursts and skip the provolone and it’s STILL delicious! Thanks T!
Hey Kim,
I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!?? xTieghan
I don’t think I’ve ever made a recipe here that I didn’t like! This was no exception. Wow! Such great flavor. We found the sandwich getting too tall (we used large peppers) so we never even got to adding the spinach. I had a pub style mustard that was made with apple cider vinegar so I made a few tweaks to the dressing. Everyone was pleasantly impressed. 🙂 Thanks!
Hey Lauren,
Awesome! It is so great to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
Made an account just to say how great this sandwich was. Thanks for the recipe!
Hey Aaron,
Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan