Grilled Vegetable Sandwich or Wrap with chipotle mayonnaise


by: Ana Banana

Here’s a spicy, juicy sandwich that you can play with in various ways. In addition to—or instead of—the given vegetables, you can include grilled eggplant or crookneck squash. You can put a slice of Monterey Jack cheese in the middle or use vegan mayonnaise and vegan cheese. You can even add grilled tofu. But for bread, use a soft roll or wrap everything in a large wheat tortilla. If it's not convenient to grill outdoors, use a ridged cast-iron stovetop pan. It's a great tool, especially if you're making only one or two sandwiches. With the spicy mayonnaise, make margaritas or serve beer, iced tea, or fresh limeade.


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serves: 2

1/3 cup mayonnaise

pureed canned chipotle chile (packed in adobo or chipotle chile powder to taste)

1/2 fresh lime

2 (6 ounce) zucchini (cut lengthwise into slabs about 3/8 inch thick)

1 large red or yellow bell pepper (halved lengthwise and flattened)

1 large onion (cut into rounds about 3/8 inch thick)

1 long green New Mexican or Anaheim chile per person

olive oil for the vegetables

sea salt

2 long rolls (or 2 large tortillas)

2 slices Monterey Jack or Muenster cheese (optional)

1 ripe tomato, sliced


Nutrition Facts
Grilled Vegetable Sandwich or Wrap with chipotle mayonnaise

Servings Per Recipe: 2

Amount per Serving

Calories: 479

  • Total Fat: 24.5 g
  •     Saturated Fat: 7.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 35.1 mg
  • Sodium: 658.3 mg
  • Total Carbs: 52.4 g
  •     Dietary Fiber: 6.9 g
  •     Sugars: 18.2 g
  • Protein: 15.7 g

how is this calculated?

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1.  Stir together the mayonnaise, 3/8 teaspoon chipotle chile, and the juice of the 1/2 lime, then set aside while you grill the vegetables. Wait at least a few minutes before tasting and adding more chile—it takes a little time for the heat to blossom.

2.  Brush the vegetables lightly with olive oil. Heat a ridged cast-iron pan or outdoor grill. Slowly cook the zucchini, peppers, onion, and chile, turning them at 45-degree angles for grill marks and on both sides. The peppers and chiles needn’t be charred—just softened, as the skins will be left on. Season everything with salt.

3.  Spread a roll with the mayonnaise. Layer over the vegetables and add the sliced cheese if using. Add tomato slices and a leaf of lettuce, then the top half of the roll. Press down, slice in two, and enjoy. Or spread a large wheat tortilla with the mayonnaise, add the lettuce and vegetables, and roll to make a wrap.

Cooks' note:
Make the chipotle mayonnaise first and set it aside. Grill the vegetables, then put the sandwich together.

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