Vegan Summer Delights: BBQ Bruschetta Sandwich


Summer days equal fresh, simple foods, preferably with a lot of cheese, and anything bbq is a classic! When the weather heats up, keep things sizzling with this grilled veggie sandwich – perfect for the barbecue party or to make at home in the sandwich grill or oven. Fresh, delicious and picnic-friendly!

In the summer I like to combine my sandwich with a fresh salad and in the winter I swap it out for a hot and tasty tomato or onion soup.

I absolutely love the Italian aperitivo dish bruschetta, which is a grilled bread slice brushed with olive oil  and garlic, topped with a mix of chopped tomatoes, basil, freshly squeezed lemon juice, olive oil, salt, pepper and garlic.

This sandwich is a barbecue version of a bruschetta, where I’ve added some ingredients and an extra bread slice to turn it into a grilled sandwich, and added a summer salad topped with kiwi for a hint of sweetness that goes so well together with the salty, savoury flavours of the sandwich. Summer delights to enjoy way beyond the sunny days!



4 small sandwiches


– 4 large bread slices

– 4 slices of marinated sundried tomatoes

– 2 fresh tomatoes

– Fresh spinach

– 1 garlic clove

– 1/2 cup olive oil

– 2 tablespoons freshly squeezed lemon juice

– 2 tablespoons minced basil

– Salt and pepper

– Sliced vegan cheese



– Spinach

– Avocado

– Olive oil

– Marinated sundried tomatoes

– Kiwi

– Salt and pepper



Sandwich Mix the olive oil with pressed garlic, salt and pepper.

Cut the bread in four pieces and brush it with some of the olive oil mix and make a bed of spinach on two of the bread slices.

Chop the fresh tomatoes and the sundried tomatoes into small pieces and add the rest of the olive oil mix, freshly squeezed lemon juice and minced basil. Stir it together so you´ll get a nice bruschetta mix and put it on the layer of spinach leaves.

Add the cheese on top of the bruschetta mix and the last two bread slices on top of each decorated bread slice to form two sandwiches.

Grill the sandwiches and then cut them into four pieces.

For the salad, mix the spinach leaves, avocado, sundried tomatoes and kiwi with olive oil, salt and pepper.

Ready to serve.


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Sara Carraro

Food Editor

Sara Carraro is a vegan lifestyle blogger from Sweden with roots in Italy, Finland and family in Germany. She loves animals, plant-based food and fashion. Her mission is to inspire people to try vegan living by sharing recipes, cruelty free fashion, beauty tips and cute animal pictures. Mostly of her cat Dino. Her motto is “Peace, love and cruelty-free livning” and you can find her on her blog

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