You need to try this Marinated Grilled Vegetable Sandwich; it’s stacked with grilled veggies marinated in a sweet BBQ coffee marinade, then piled onto crusty bread and layered with spicy cashew cream mayo. 

marinated grilled vegetable sandwich


Start with a great spice combination, and then add my unique secret ingredients, coffee and a pinch of cocoa. BBQ Coffee Dry Rub is easy to make and the perfect rub for kicking up your vegetables, ribs, briskets, pork, and steaks.

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BBQ Coffee Dry Rub in a bowl

Next, allow your vegetables to bath in the marinade for 30 minutes before grilling.

Marinated Grilled Vegetable on a board

Mayonnaise Substitute

To make this sandwich a plant-based meal, I switched out traditional mayonnaise for my Spicy Cashew Cream Sauce.

Spicy Cream Cashew Sauce in a bowl
marinated grilled vegetable sandwich on bread
5 from 1 rating

Marinated Grilled Vegetable Sandwich

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 3 sandwiches
Marinated Grilled Vegetable Sandwich is stacked with grilled veggies marinated in a sweet bbq coffee marinade and spicy cashew cream.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.


Sandwich Ingredients

  • 2 zucchini, medium
  • 1 eggplant, small
  • 1 onion, large sweet
  • 1/4 cup fresh basil
  • 6 slices bread, seeded crusty

BBQ Coffee Dry Rub Seasoning

  • 1/4 cup coffee, finely ground
  • 1/4 cup brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon black pepper
  • 2 tablespoons salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon cocoa powder
  • 1/2 tablespoon cayenne , ~ or more



  • BBQ Coffee Dry Rub Seasoning
  • Combine all ingredients into a small jar, place lid on and shake until ingredients are well mixed. 


  • Mix dry seasoning, olive oil, and apple cider vinegar into a deep-dish pie pan. Whisk until ingredients are combined well. 

Sandwich Ingredients

  • Using a mandoline slicer carefully slice zucchini, eggplant, and onion into even, thin slices. Place slices into the marinade,  brushing on marinade on both sides of sliced vegetables.
  • Allow vegetables to set in the marinade for 30 minutes. 
  • Place marinated vegetables on a hot grill, close lid, and allow to cook 3 minutes. When you see the grill marks starting to show through on the top side of vegetables, flip them and allow to cook with lid closed two more minutes or until done. Be careful not to overcook and dry them out. 
  • Assemble vegetables onto your crusty bread, then add fresh basil leaves and Spicy Cashew Cream Sauce
Serving: 1g
Cuisine: American
Course: Main Dish
Author: Gina Dickson

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