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When it comes to summertime grilling, one dish that stands out is the Grilled Portobello Veggie Sandwich. Bursting with flavor, nutrition, and a touch of nostalgia, this sandwich is a true celebration of the season.

There’s something magical about the warm embrace of waning summer. The long days slowly coming to an end, clear skies, and the tantalizing aroma of food sizzling on the grill all conspire to create a sense of joy and togetherness.

This summer my Aunt and Uncle came for a visit. I invited them to stay for lunch. They are currently cutting back on their intake of meat. I wanted to create a meal we could all enjoy! (Translation… I needed to find something “meaty like” for my carnivore husband!)

I went with what I knew best… the Portobello mushroom! A true superstar in the world of vegetarian cuisine. Plus, if you’re a mushroom lover, like I am…they’re wonderful regardless if your vegan or not!

Portobello mushrooms are large, meaty, and incredibly versatile. When grilled, they take on a smoky, savory flavor that makes them a perfect stand-in for traditional burger patties. Not only do they provide a hearty texture, but they also offer an array of health benefits.

Portobello’s are a great source of fiber, vitamins, and minerals, making them a smart choice for those looking to incorporate more plant-based options into their diet.

This sandwich takes a little extra effort, but it’s so worth it! Let’s get cooking!

What you’ll need to create this Greek Sandwich

• 4 large Portobello mushrooms – stems removed and marinated for grilling
• 3 bell peppers – one yellow, one orange, and one red.
• Medium size, white onion – sliced into 4 slices about ¼ inch thick for grilling
• 1 teaspoon minced garlic – jarred minced garlic works well
• 4 Ciabatta Rolls – Any artisan roll can be used.
• 1 Tablespoon chopped sun dried tomatoes
• 8 Tablespoons butter softened – for the rolls
• 1 Tablespoon Olive Oil
• 1 cup, plus 2 tablespoons, of Ken’s Greek Salad dressing – you can use another brand or substitute with Italian dressing.
• ½ cup Feta Cheese – I used a basil and sun dried tomato Feta Cheese, but plain also works well.
• 1 teaspoon garlic salt
• 1½ cups Spring Mix or Arugula – washed and dried.
• Dill Sauce – See recipe and list of ingredients below.
• Salt and pepper to taste

How to Make Greek Vegetarian Sandwiches

I recommend making the dill sauce ahead of time. This same Dill Sauce is used in my Mediterranean Chicken Sandwich. It can be stored up to a week in the refrigerator.

The recipe is below. It’s not a true Taztiki sauce, but it strongly hints at the flavors and is SO good! It’s great on burgers, sandwiches, chicken, veggies, and even steak! It’s also a great dip!

Preparing and Grilling the Vegetables

Start by marinating the mushroom caps, and sliced onions, in 1 cup of Ken’s Greek Salad dressing, or the dressing of your choice, for at least one hour, or overnight. Place the mushrooms and onions in a large Ziploc bag, add dressing, toss to coat, chill.

TIP: Why marinate the mushrooms and onions? This step makes grilling the mushrooms easier and adds tons of flavor!

Preheat the grill of your BBQ to medium-high heat.

Place Mushroom caps, onion slices, and bell peppers over the flame. Turn frequently, using tongs, during grilling. The mushrooms and onions will cook faster than the peppers. Remove them from the heat and set aside.

The peppers are done when the skins are blistered with golden brown and black spots.

Remove the peppers. Peel the skins off the peppers, cut the peppers open, and remove the seeds.

TIP: To make peeling the skins of the peppers easier, place them in a bowl of cold water. This will loosen the skins.

Dice the peppers, onions, and mushrooms. Place in a bowl, until ready to sauté.

TIP: You can make all of this ahead of time to make serving this sandwich a breeze! Just cover the chopped vegetables and place in the refrigerator until ready to sauté and serve.

Don’t worry about everything getting cold. We’re going to do a little additional sautéing before assembling these sandwiches.

Assembling Portobello Sandwiches

In a large skillet, over medium-high heat, add 1 Tablespoon olive oil.

Place diced vegetables in hot oil. Add garlic, salt, pepper, and diced sun-dried tomatoes.

Sauté vegetables over medium-high heat for 5 minutes until flavors are combined. Add 2 Tablespoons of Greek dressing. Stir to combine.

Aren’t those colors gorgeous! Honestly, the smell from this mixture are heavenly! Trust me…you’re not going to miss the “meat” in this sandwich! There’s just too much deliciousness going on!

Preparing Ciabatta Rolls

Preheat oven to broil. This sandwich is best served warm! And nothing beats a hot, toasty, and buttery ciabatta roll!

Split rolls in half. Spread 1 Tablespoon of butter on the inside of each half of the rolls. Sprinkle lightly with garlic salt.

Place rolls butter side up on a large baking sheet. Broil for 2–3 minutes until golden brown around the edges.

On the top of each roll place 2–3 tablespoons of dill sauce and sprinkle each with 1–2 tablespoons of feta cheese. On the bottom of each ciabatta roll, place a handful of spring mix.

Place a heaping scoop of the hot Portobello and Pepper mixture on top of each bed of spring mix. Place the top of each ciabatta roll on top of the mushroom mixture.

Serving Greek Portobello Sandwiches

Place sandwich picks in each sandwich to hold them together before cutting them in half. Anything that falls out will be gobbled up with fingers, or a fork! Don’t sweat the spillage!

The flavors tantalize the taste buds and make you realize that not one thing, like meat, is missing from this Greek delight! I recommend not skipping any of the ingredients in this recipe. It’s perfectly balanced!

This sandwich was a HUGE hit with all my guests! Even carnivores devour this sandwich!

Ingredients for Sandwich Dill Sauce

• 1 medium cucumber, divided. One half seeded, and coarsely chopped, the other half sliced thinly for sandwich topping.
• 1 Cup Plain Greek Yogurt
• 1 Tablespoon Olive Oil
• 1½ teaspoons minced garlic
• 1 Tablespoon chopped fresh dill
• 1 Tablespoon fresh lemon juice
• ¼ teaspoon salt, pepper, garlic powder, & onion powder
• 1 cup Mayonnaise

How to Make Dill Sauce

In a food processor, or blender, add Greek yogurt, half of the cucumber, chopped and seeded, minced garlic, olive oil, lemon juice, salt, pepper, garlic powder, onion powder, and 2–3 sprigs of dill.

Once all the ingredients are blended together, until semi-smooth. Pour the sauce from the blender, or food processor, into a medium size bowl. The sauce will be very thin.

Add the mayonnaise, and stir to combine. This will thicken the sauce and turn it into a spread. If mixture isn’t the consistency you’d like for spreading, add more mayonnaise. Please note that this sauce thickens as it chills!

Cover bowl, or transfer to a storage container, and chill until ready to use.

Finishing touches

This Grilled Portobello Veggie Sandwich is a delightful way to enjoy the bounty of summer produce while indulging in a satisfying meal.

Its layers of flavors, from the smoky Portobello mushrooms to the grilled vegetables and creamy condiments, create a harmonious symphony that will leave your taste buds singing.

Whether you’re a dedicated vegetarian or simply looking to explore meatless options, this sandwich is a must-try. So fire up the grill, embrace the warmth of the season, and savor every bite of this summertime bliss.

Other Favorite Sandwich Recipes

• Chopped Italian Sandwich
• Loose Meat Tavern Sandwich
• Copy-Cat Disney Deli Sandwich
• Air Fryer Toasted Turkey Sandwich
• Super Easy Homemade Sloppy Joe Sandwiches
• Hot Cranberry Turkey Sandwich
• Meatball Sliders from Blackberry Babe

Thank you for stopping by and visiting my Nest today! I hope you’ll give these Vegan Portobello Sandwiches a try and find that meatless can be tasty, even downright scrumptious!

Happy Nesting!

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