A delightful sandwich featuring grilled vegetables and creamy Brie cheese, perfect for a light yet satisfying meal.
Preheat your grill pan over medium heat.
Ensure the grill pan is hot before adding the vegetables to achieve nice grill marks.
Slice the onion, bell pepper, mushrooms, and zucchini into even pieces.
Cut the vegetables into similar sizes to ensure even cooking.
Toss the vegetables with olive oil, minced garlic, and balsamic vinegar.
Coating the vegetables evenly ensures they absorb the flavors.
Grill the vegetables on the grill pan for about 5 minutes on each side until tender and slightly charred.
Avoid overcrowding the pan to allow the vegetables to cook evenly.
In a small bowl, mix the pesto sauce and sour cream until well combined.
Adjust the ratio of pesto to sour cream to suit your taste.
Spread the pesto mixture on one side of each bread slice.
Spread evenly to ensure every bite is flavorful.
Layer the grilled vegetables and Brie cheese on two slices of bread and top with the remaining slices.
Press the sandwich gently to help the ingredients stick together.
Cut the sandwiches in half and serve warm.
Serve with a side of salad or chips for a complete meal.
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