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stacked vegetable sandwich in balsamic glaze with pepper jack cheese on sourdough bread
5 from 2 votes

Vegetable Sandwich with Balsamic Glaze

Make this hearty Vegetable Sandwich with Balsamic Glaze full of vegetables cooked in balsamic glaze, spread on sourdough bread, with melted pepper jack cheese, and a cream cheese spread made with fusion flavors.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4 Sandwiches
Author: Shweta


  • 1 loaf sourdough bread; or bread of your choice
  • 4-8 slices of pepper jack cheese

For the Sandwich Vegetables:

  • 1 tablespoon olive oil
  • 1 red onion; sliced
  • 2 cloves garlic; minced
  • 2 cups baby bella mushrooms; sliced
  • 1 colored bell pepper; sliced
  • 1 zucchini; julienne sliced
  • 2 cups packed spinach
  • 2 tablespoons balsamic glaze (see notes)
  • ½ teaspoon Italian seasoning
  • sea salt to taste
  • black pepper to taste

For the Cream Cheese Spread:

  • 1, 8 oz container whipped cream cheese
  • 2 teaspoons sriracha sauce
  • 2 tablespoons soy sauce


To prepare the vegetables:

  • Heat oil in a medium non-stick skillet. Add the garlic and onions and cook until onions are translucent.
  • Add mushrooms, zucchini, and bell peppers. Cook 5 minutes or until slightly soft. If you like your vegetables soggy, cook for a 2-3 more minutes. Add the spinach at the end and cook 1-2 minutes until just wilted.
  • Add the balsamic glaze to the vegetables. Add Italian seasoning, salt, and black pepper. Set aside.

To prepare the cream cheese spread:

  • In the cream cheese container or a small bowl, add sriracha and soy sauce. Mix with a spoon until well combined. Set aside.

To prepare the sandwich:

  • Take two slices of bread and lay one cheese slice on one slice of bread (or cheese slices on both sides).
  • Place the bread slices with the cheese in a toaster oven and toast until cheese is melted and bread is browned to your liking.
  • Remove the toasted bread from the toaster oven. Add cream cheese spread to one side or both sides and top with the cooked vegetables.
  • Close the sandwich and cut in half. Serve immediately!


  • If you don’t have a toaster oven, you can use a skillet, lightly cook both sides of the bread, and add cheese to one slice on medium low heat and cook until the cheese melts (like you would a grill cheese without closing the sandwich)!
  • If you don't have balsamic glaze, you can use a balsamic glaze substitutes such as cider or red wine vinegar and maple syrup; or lemon/lime juice. Please don’t feel like you have to go and buy balsamic glaze!
  • If you have balsamic vinegar but not balsamic glaze, you can make it by using brown sugar and balsamic vinegar. Use 1 cup balsamic vinegar with ¼ cup brown sugar and simmer until it reaches a glaze consistency. You can also just use balsamic vinegar, it just won't give the same sweeter flavor. I suggest using 1 teaspoon balsamic vinegar and add another based on your taste preference.
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