OUR 20+ BEST VEGETARIAN SANDWICHES (HUMMUS SANDWICH)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 34m
Number Of Ingredients 7
Steps:
- Divide the mashed avocado between 2 of the toasted bread slices.
- Spread the hummus over the remaining bread.
- Layer the veggies on top.
Nutrition Facts : Calories 235 kcal, ServingSize 1 serving
GRILLED VEGETARIAN CLUB SANDWICH
Make and share this Grilled Vegetarian Club Sandwich recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Grill the red peppers over medium heat until charred. Place in a paper bag and steam for 10 minutes. Scrape off skins from peppers. Cut in half, remove the stems and seeds and set aside. Brush the mushrooms, eggplant, zucchini, and onions with sesame oil. Season with salt and pepper. Grill the vegetables on medium heat, turning twice; approximately 8 minutes for the mushrooms, 6 minutes for the eggplant, 3 minutes for the zucchini, and 4 minutes for the onion. Remove from the heat and place on a plate. Brush and grill garlic - watch carefully so it does not burn - remove promptly. Sprinkle with thyme.
- Place 2 halves of the red pepper, balsamic vinegar, and grilled garlic in a blender. Add the olive oil and season with salt and pepper. Puree until smooth.
- Brush the bread slices with olive oil and grill on medium heat for 1 minute on each side. Divide the vegetables evenly on 8 slices of bread. Top with the red pepper sauce and sprinkle with basil. Stack a bread slice with vegetables on each of 4 slices with vegetables, and top these 4 sandwiches with the 4 remaining bread slices. Secure with toothpicks and slice in half. Serve with the leftover red pepper sauce.
Nutrition Facts : Calories 469.4, Fat 17.4, SaturatedFat 2.6, Sodium 408.6, Carbohydrate 70.1, Fiber 15.8, Sugar 20.4, Protein 12.6
GRILLED VEGGIE CLUB SANDWICH RECIPE
A triple-decker vegetarian club sandwich made with mouth-watering, tangy goat cheese, mixed grilled vegetables (pick your favourites) and piled high on lightly grilled Italian style bread. Pat yourself on the back for this lunch choice.
Provided by Walmart
Categories All Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- HowToStep
- Preheat barbecue to medium-high. ##Oil grill. Brush bread slices with oil. Barbecue bread until toasted, about 30 to 60 seconds per side. ##Spread tapenade over four grilled bread slices. Top evenly with arugula and half of veggies. ##Spread goat cheese over four grilled bread slices. Top evenly with remaining veggies. Stack on top of tapenade bread slices. Sandwich with remaining bread slices. Secure with toothpicks and slice in half.
GREAT GRILLED VEGETABLE SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 12m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
- Combine all ingredients in a food processor and pulse.
GRILLED CLUB SANDWICHES
"When it comes to fixing simple meals for two, this hearty club stacks up as a winner," assures Robin Boynton of Harbor Beach, Michigan. Her sizable sandwich-which can easily be halved to serve one-is piled high with deli meats, tomatoes and cheese.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Combine mayonnaise and barbecue sauce; spread over one side of each slice of bread. Top two slices with half of the cheese; layer with ham, tomato, turkey and remaining cheese. Top with remaining bread. Spread outside of sandwiches with butter. In a skillet, toast sandwiches over medium heat until bread is lightly browned on both sides.
Nutrition Facts :
GRILLED VEGGIE SANDWICHES
Get a grip on lunch! Here's a fun recipe for using up those summer garden veggies. Meat-eaters won't even miss the meat in these hefty, fresh-tasting, grilled sandwiches. -Melissa Wilbanks, Memphis, Tennessee
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut the zucchini, squash and eggplant into 1/4-in.-thick strips; spritz with cooking spray. Spritz onion and red pepper with cooking spray., Grill vegetables, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the cheeses, garlic, salt and pepper; spread over bun bottoms. Top with vegetables. Replace bun tops.
Nutrition Facts : Calories 231 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 438mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges
BEST GRILLED VEGETABLE SANDWICH
A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.
Provided by Suzy729
Categories Main Dish Recipes Sandwich Recipes
Time 3h20m
Yield 2
Number Of Ingredients 10
Steps:
- Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
- Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
- Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 79.8 g, Cholesterol 46.3 mg, Fat 29.4 g, Fiber 8.9 g, Protein 35.1 g, SaturatedFat 10.7 g, Sodium 1917.9 mg, Sugar 10.1 g
CALIFORNIA GRILLED VEGGIE SANDWICH
I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.
Provided by Anonymous
Categories Main Dish Recipes Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
- Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g
VEGETARIAN CLUB
Give the traditional layered sandwich a meat-free twist by combining hummus with healthy tomato, watercress and carrot
Provided by Good Food team
Categories Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Toast the bread. Meanwhile, mix the watercress, carrot, lemon juice and olive oil together. In a small bowl spread the hummus over each slice of toast. Top 1 slice with the watercress and carrot salad, sandwich with another slice of toast and top with the tomato. Lay the final slice of bread, hummus side down, then press down and eat as is or cut the sandwich into quarters.
Nutrition Facts : Calories 299 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.5 milligram of sodium
GRILLED VEGETABLE SANDWICH
Provided by Stratta
Categories Sandwich Garlic Mushroom Pepper Vegetable Broil Vegetarian Lunch Eggplant Bell Pepper Summer Grill Grill/Barbecue Healthy Vegan Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Place garlic in custard cup; drizzle with 1 teaspoon oil. Cover with foil; bake until garlic is tender, about 35 minutes. Cool and mash garlic.
- Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes. Wrap in paper bag; let stand 10 minutes. Peel peppers. Transfer to platter.
- Arrange eggplant, zucchini, mushrooms and green onions on baking sheet. Brush vegetables on each side with 1 tablespoon oil. Season with salt and pepper. Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side. Cut green onions into 2-inch pieces. Transfer vegetables to same platter. Sprinkle with thyme and basil.
- Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season with salt and pepper. Drizzle dressing over vegetables.
- Spread rolls with mashed garlic, dividing equally. Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom.
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GRILLED-VEGETABLE SANDWICH RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Sandwiches + WrapsServings 4
- Light the grill. In a large bowl, combine the oregano, the basil, if using, the salt, black pepper, vinegar, and oil. Add the eggplant, zucchini, bell peppers, and onion and stir to coat. Grill the vegetables in batches, turning once, until lightly browned and tender, 10 to 15 minutes per batch.
- Spread the inside of each roll with 1 tablespoon of the pesto. Sandwich the grilled vegetables, lettuce, and tomatoes in the rolls.
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