All Recipes

Mexican-Style Grilled Veggie Sandwich

30 Mins
Butter Bread
Made With
Butter Bread


1 Large Red Bell Pepper, roasted*

2 Tablespoons Fresh Lime Juice

1 Tablespoon Minced Fresh Oregano

1 Tablespoon Olive Oil

1/2 Teaspoon Ground Cumin

1/2 Teaspoon Freshly Ground Black Pepper, divided

1/4 Teaspoon Ground Cayenne

1 (15-Ounce) Can Black Beans, rinsed and drained

Cooking Spray

1 Large Zucchini, cut lengthwise into (1/4-inch-thick) slices

1 Small Red Onion, cut into (1/4-inch-thick) slices

8 Slices Martin’s Old-Fashioned Real Butter Bread

1/4 Teaspoon Kosher Salt

2 Ounces Pepper-Jack Cheese, shredded (about 1/2 cup)

Serves: 4


Step 1

*Prepare roasted red pepper, if applicable: If using fresh bell pepper, cut in half lengthwise, remove seeds and roast, broil, or grill about 10 minutes or until blackened. Wrap in foil and let rest 5 minutes. Peel skins and cut pepper into strips. (If using pre-roasted/jarred red pepper, skip and proceed to next step.)

Step 2

Add lime juice, oregano, olive oil, cumin, 1/4 teaspoon black pepper, cayenne, and black beans to the bowl of a food processor and pulse several times until coarsely chopped.

Step 3

Heat a skillet or grill pan over high heat. Coat pan with cooking spray. Arrange sliced zucchini and onions on pan and grill 5 minutes on each side.

Step 4

Spread black bean mixture onto each slice of bread; top four of the slices with grilled zucchini, onion, and red bell pepper. Sprinkle with remaining 1/4 teaspoon black pepper, salt, and cheese. Top with remaining bread slices, spread side down.

Step 5

Coat both sides of sandwiches with cooking spray. Place sandwiches on grill pan (in batches if necessary) and top with a heavy skillet. (Alternatively, you can use a panini press.) Grill sandwiches 2-3 minutes per side or until cheese is melted. Serve warm.