Grilled Cheese with BBQ Veggies and Mustard

Name: Grilled Cheese with BBQ Veggies and Mustard
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: Hamburger muffins 2; Arugula to taste; Tomini cheese 2; Dijon mustard in the old style 2 spoonfuls; Extra virgin olive oil 2 spoonfuls; Eggplant 1; Zucchini 2; Beefsteak tomatoes 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Basil Converted from grams to ounces, rounded for ease of use. 1.2 oz; Mint Quantity is rounded for easier measurement without a scale. 1.2 oz; Unsalted pistachios not roasted 1.4 oz; Parmigiano Reggiano PDO cheese to grate 1.4 oz; Extra virgin olive oil 2.8 tbsp; Fine salt to taste; Black pepper to taste

it de es fr br

1057

Calories per serving

Vegetarian

Energy Kcal 1057
Carbohydrates g 63.3
of which sugars g 16.6
Protein g 42.3
Fats g 70.5
of which saturated fat g 19.47
Fiber g 14.6
Cholesterol mg 72
Sodium mg 2693

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 2
Note + the marination time for the tomini (at least half an hour, ideally overnight)

PRESENTATION

BBQ tomino brings a fresh twist to summer grilling, especially if you’re into trying regional Italian food. So here's the thing, this soft, melt-in-your-mouth cheese from Piedmont gets all dressed up in a zippy mustard sauce before it hits the grill. It soaks up a punchy flavor that works great with its creamy texture. I mean, instead of the usual meat, tomino totally becomes the star of a vegetarian burger. You’ve got it sliding onto a bun with a bunch of tender, grilled vegetables like eggplant, zucchini and tomato. What you end up with is a stack that’s rich, gooey, and loaded with an explosion of flavors—really, really good. It’s an awesome way to rethink what you can throw on the barbecue.

Tomino’s got this cool way of staying soft and moist inside, while the outside gets those slightly crispy grill marks—pretty much what everyone loves. The whole thing gets even more exciting with a scoop of pistachio and mint pesto. And the sauce? It adds a bright, nutty punch that totally wakes up every bite.

When hanging out with friends on a patio or in the backyard, this BBQ tomino burger with grilled vegetables fits right in with easy-going barbecue vibes. It’s not just for vegetarians. You know, people who usually go for classic burgers end up loving the gooey, tangy mix of cheese and veggies here. In Piedmont, tomino is often served warm, sometimes with speck or mushrooms, but look, tossing it on the grill with a zesty marinade really shows off how flexible this cheese can be. The mustard sauce gives everything a bit of kick, making each bite feel fun and unexpected.

For a big table spread, it pairs well with vegetable skewers or other summer grilling favorites. Folks looking for vegetarian BBQ ideas or just a change from the usual meat dishes are always surprised by how satisfying and filling this burger is. It's proof that you don’t have to stick to classics to have a really tasty cookout. Sometimes the best stuff is what brings a little Piedmontese creativity right to your backyard.

INGREDIENTS

1057

Calories per serving

For 2 Burgers: Hamburger muffins 2; Arugula to taste

For the Tomino Cheese: Tomini cheese 2; Dijon mustard 2 spoonfuls - in the old style; Extra virgin olive oil 2 spoonfuls

For the Vegetables: Eggplant 1; Zucchini 2; Beefsteak tomatoes 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For the Pesto: Basil 1.2 oz (35 g) - Converted from grams to ounces, rounded for ease of use.; Mint 1.2 oz (35 g) - Quantity is rounded for easier measurement without a scale.; Unsalted pistachios 1.4 oz (40 g) - not roasted; Parmigiano Reggiano PDO cheese 1.4 oz (40 g) - to grate; Extra virgin olive oil 2.8 tbsp (40 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Grilled Cheese with BBQ Veggies and Mustard

To make the BBQ tomino with grilled veggies and mustard, start by preparing the pesto: wash and dry the basil and mint leaves, then place them in a blender 1 with the pistachios 2 and grated Parmesan cheese 3.

Add the olive oil 4, salt, and pepper, and blend 5 until you achieve a smooth consistency 6. Set aside and move on to the vegetables.

Slice the zucchinis 7, eggplant 8, and tomato into approximately 5/16 inch thick slices 9.

Place the vegetables in a baking dish and season with oil 10, salt 11, and pepper 12.

In a small bowl, mix the mustard with olive oil 13 and stir well to emulsify. Coat the tomino with the mixture 14 and let them marinate for at least 30 minutes, or better, overnight; if so, refrigerate them, otherwise leave them at room temperature.

After marinating, proceed with cooking: place the vegetables on the grill 16, cover with the lid, and grill them on both sides 17. Cook the zucchinis and eggplants for about 10 minutes, while the tomatoes should cook for a few minutes less. Once ready, transfer the vegetables to the upper grill and place the tomino on the lower one 18. Cook the tomino for 1-2 minutes per side until they appear about to burst.

Meanwhile, slice the buns in half 19 and place them on the grill with the cut side down 20 until they are lightly toasted 21.

Spread both sides of the bun with the prepared pesto 22 and return the bottom half to the grill, where you will directly assemble the sandwich. Place the tomino on the bread 23 along with a slice of tomato 34.

Add a slice of eggplant 25 and some zucchinis 26, then finish with a few arugula leaves 27.

Cover with the top half of the bun spread with pesto 28 and press slightly 29. Assemble the second sandwich in the same way and enjoy your BBQ tomino with grilled veggies and mustard right away 30!

Storage

It is recommended to consume the BBQ tomino with grilled veggies and mustard immediately. If preferred, you can prepare the vegetables and pesto the day before and store them in an airtight container in the refrigerator. If you decide to marinate the tomino overnight in the fridge, remember to take it out at least an hour before starting the preparation.

Tip

You can change the vegetables according to the season. Instead of pistachio pesto, you can make a classic Genoese pesto (Pesto alla genovese), Zucchini pesto or Sun-Dried Tomato Pesto!

For the translation of some texts, artificial intelligence tools may have been used.

Grilled Cheese with BBQ Veggies and Mustard

PRESENTATION

INGREDIENTS

How to prepare Grilled Cheese with BBQ Veggies and Mustard

Storage

Tip

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