Peanut Butter and Veggie Grilled Cheese Sandwich Recipe – Protein Sandwich

Filled with cheese, onions, bell peppers, tomatoes, cucumber, mushrooms, lettuce, olives, corn kernels, and pickled chilies — this protein-packed sandwich is super delicious, wholesome, and purely satisfying. It is ideal for a filler lunch, delicious brunch, or a light weeknight dinner!

This is a classic, hearty, and filling sandwich filled to the brim with vegetables, and melted cheese. It’s a wonderfully crisp grilled cheese sandwich that you can easily customize with your favorite vegetables, preferred cheese, and seasonings.

Plus, the addition of peanut butter, tomato ketchup, and mayonnaise, and Italian herbs takes the deliciousness of this grilled sandwich to the next level.

In this sandwich, cheese, veggies, and peanut butter make a delightful combo! What’s there not to love?

#peanutbutter #grilledcheesesandwich #vegetarian

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Servings: 4
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Ingredients For Peanut Butter and Veggie Grilled Cheese Sandwich:

☛ 8 bread slices
☛ 8 cheese slices (I used Emmental cheese)
☛ 4 tablespoons peanut butter, creamy or crunchy
☛ 2 tablespoons tomato ketchup
☛ 2 tablespoons mayonnaise, regular or vegan
☛ 1/2 large bell pepper, I used red
☛ 1 large tomato
☛ 1/2 large cucumber
☛ 1 large-sized red or purple onion, peeled
☛ Pickled chilies
☛ Black or green olives (whole or sliced)
☛ 3-4 tablespoons boiled corn kernels
☛ 2-3 mushrooms, sliced
☛ A bunch of lettuce
☛ Italian herbs
☛ Salt & pepper to taste

How to make Peanut Butter and Veggie Grilled Cheese Sandwich:

1. Slice mushrooms, and keep them aside. Also, slice bell pepper, tomato, cucumber, and onion using a mandolin slicer. You can also use a sharp knife for slicing.
2. Lay 2 bread slices on a wooden board. Spread 1 tablespoon of peanut butter on one slice of bread.
3. Spread 1/2 tablespoon tomato ketchup and 1/2 tablespoon of mayonnaise on one side of the other slice of bread.
4. Sprinkle both the sliced with Italian herbs and freshly ground pepper. Top each of the bread slices with a cheese slice.
5. Place lettuce on the peanut butter smeared bread slice. Then top it with sliced onions, sliced tomatoes, sliced cucumbers, sliced bell peppers, sliced mushrooms, pickled jalapeños, olives, and boiled corn kernels.
6. Sprinkle with Italian herbs, salt, and pepper. Top with ketchup and mayo-smeared bread slice and press. Make 3 more sandwiches the same way.
7. For toasting, you can use a grill pan, cast-iron skillet, regular pan, or a panini press.
8. I am using panini press. Preheat the panini press, and then carefully place the sandwich in the panini press. Then gently press the lid down and grill until filling cooked through, cheese melts, bread has crisped, and each side is golden brown.
9. Remove the sandwich from the panini press and grill the rest of the sandwiches. Cut in half or serve as it is.

TIPS:

Tip 1. I have used raw veggies in this sandwich, but you can also roast vegetables before filling them in the sandwiches.

Tip 2. I didn’t use any butter or oil for grilling sandwiches. Feel free to use butter or olive oil.

Tip 3. For this sandwich recipe, I used romaine lettuce. You can also use iceberg, kale, Belgian endive, butter lettuce, or any of your favorite lettuce.

Tip 4. Depending on the size of your bread slices, you may need to adjust the number of vegetables and sauces.

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