The Ultimate Grilled Veggie Sandwich packed with zucchini, baby spinach and portobello mushrooms and a sweet and spicy gochujang sauce. You’ll never want another sandwich again.
I’m back home after being on vacation for about two weeks. Two weeks was great and we had so much fun. . but it felt like a month. I loved our vacation but living out of a suitcase is one of my most unfavorite things in the world. Especially when you over pack like I always do and are constantly digging around a very large suitcase looking for that pair of shorts for over 5 minutes.
I’m happy to be home and ready to get back to a normal routine. On vacation, you relax, forget what day it is and eat what you want, right? Well, 
Ok, so healthier and lighter will have to start tomorrow because I have to share this freaking delicious grilled veggie sandwich with you guys!! This ultimate grilled veggie sandwich has some of my faves: zucchini, baby spinach and portobello mushrooms. Oh baby.
I also used gruyere, butter and one of my favorite Korean food ingredients, 
The Ultimate Grilled Veggie Sandwich
Ingredients
For the gochujang sauce:
- 1/4 cup gochujang
- 1 to 2 tablespoons honey
- 1 tablespoon sesame oil
For the sandwich:
- 1 tablespoon butter for the skillet + more for spreading on your bread slices
- 4 slices bread any kind (I used a multigrain bread)
- ½ cup freshly grated gruyere cheese; split
- 1 medium sized zucchini; sliced using a vegetable peeler
- 1 heaping cup portobello mushrooms; sautéed
- 1 heaping cup fresh baby spinach
- Dijon mustard optional
Instructions
For the gochujang sauce:
- Combine the gochujang, honey and sesame oil in a small bowl. Whisk together until well blended. Taste and adjust any ingredients as necessary. Set aside.
For the sandwich:
- Butter one slice of bread on both sides and set aside. Using a cast iron skillet or non-stick skillet, heat one tablespoon of butter in your skillet over medium heat. Let the butter melt completely and then lay your slice of buttered bread into the skillet and top with a ¼ cup of the grated gruyere cheese. Cover the skillet with a lid and let the cheese melt until it's almost entirely melted, for about 2-3 minutes.
- Lift the lid and top the melted cheese with the raw zucchini, sautéed mushrooms and baby spinach and cover again with the lid for just a minute or two. Butter one side of the second slice of bread and spread dijon mustard and the gochujang sauce on the other side. Place the bread, dijon mustard/gochujang sauce side down onto the baby spinach and flip your sandwich to begin toasting the other side. Flip a couple more times if desired until you have nice, golden brown toasty bread on both sides.
- Repeat everything for your second ultimate grilled veggie sandwich. Enjoy!
Don’t you want to devour this bad boy on your next Meatless Monday? Grilled Veggie Sandwiches never looked so good. I hope you give this one a try!
