Grilled Sandwich

Take your sandwich to a whole new level by making this flavorful veggie and meat packed Grilled Sandwich. 

Grilled Sandwich

Have you ever had a grilled sandwich? If not, that needs to change ASAP. Seriously anything grilled just elevates the flavors of the food and makes it taste so much better. I’ve teamed up with Pompeian Olive Oil to bring you this appetizing Grilled Sandwich loaded with some of my favorites sandwich fillings.

Grilled Sandwich with pompeian

I’ve rambled before on how much I love to be outdoors with the kids while cooking meals. Everyone gets their Vitamin D and we can enjoy the great outdoors. This past weekend we were able to fire up the grill and cook a few recipes. One of them just happened to be this Grilled Sandwich. One of my favorite parts is that you can use fresh vegetables from your garden or a freshly baked loaf from the farmer’s market.

For this grilled sandwich, I used a ciabatta loaf, tomato, romaine lettuce, pepperoni slices, prosciutto and mozzarella. If you don’t have a grill, you can always use an indoor griddle or warm a skillet up.

Grilled Sandwich

This recipe calls for Pompeian Extra Virgin Olive Oil and the one I used specifically is the Robust. It’s perfect for marinades, pasta and salad dressings and of course for drizzling all over the bread and vegetables before being grilled. Feel free to add your own “favorite” sandwich toppings or swap out bread or cheeses to your liking. I liked rolling mine up with parchment paper to give it the feel of being able to eat it outdoors or walk down the street while enjoying dinner with the family.

ENJOY ~ Meagan

Grilled Sandwich with pepperoni and prosciutto

Grilled Sandwich


  • 1 ciabatta loaf, cut into 2-inch slices and then sliced in half
  • 2 tomatoes, sliced
  • 5 romaine leaves
  • 10 pepperoni slices
  • 5 strips of prosciutto
  • 5-6 strips/slices or fresh mozzarella


Preheat grill or griddle to 400 degrees F.

Oil down the grates and then add the bread with crust side up. Grill for 3 minutes and then remove. Drizzle the olive oil over the tomato slices and romaine leaves. Place on the grill and cook for 30. Remove and set aside.

To make grab one piece of the ciabatta bread and top with two tomato slices, a romaine leaf, mozzarella, prosciutto and two pepperoni rounds. Top it off with the other half of the bread.

*Feel free to place back on the grill to warm up or serve after making the sandwich.

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Disclosure: This is a sponsored post on behalf of Pompeian Extra Virgin Olive Oil. All opinions are 100% my own and I appreciate your support on the brands that I love. #trendinthekitchen