Grilled Veggie Club Sandwich Recipes

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VEGGIE LOVER'S CLUB SANDWICH



Veggie Lover's Club Sandwich image

Stacked high with veggies, this sandwich is as appealing to look at as it is to eat. With luscious avocado spread and smoky tofu, there's no bacon or deli meat required.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 Hass avocado, pitted
2 tablespoons white balsamic or white wine vinegar
1 tablespoon finely chopped fresh oregano
1 tablespoon fat-free plain Greek yogurt
2 large cloves garlic, minced
12 slices whole wheat or sprouted grain bread, lightly toasted, if desired
1 cup packed baby arugula or mizuna
2 1/2 ounces thinly sliced ready-to-eat smoked tofu or smoked mozzarella cheese
1/2 cup thinly sliced red onion
1/3 cup packed sun-dried tomatoes, fully rehydrated
1/2 cup thinly sliced unpeeled English cucumber
1/3 cup thinly sliced pepperoncini (about 1 ounce)
2 1/2 ounces thinly sliced provolone
1 large freshly roasted orange or red bell pepper, cut into 12 pieces, or 1/3 cup store-bought roasted peppers

Steps:

  • Squeeze or scoop the avocado from the skin into a small bowl. Mash with a fork and stir in the vinegar, oregano, yogurt and garlic to make a smooth spread. Thinly spread the avocado mixture onto one side of each slice of bread.
  • Top 4 of the slices of bread with the arugula, tofu, onions and sun-dried tomatoes. Place 4 of the remaining slices on top, avocado-side down. Top with the cucumbers, pepperoncini, provolone and roasted peppers. Place the remaining bread slices on top, avocado-side down.
  • Insert bamboo picks into each sandwich, cut in half on the diagonal with a bread knife and serve.

Nutrition Facts : Calories 389 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 923 milligrams, Carbohydrate 49 grams, Fiber 9.5 grams, Protein 23 grams, Sugar 12 grams

GRILLED VEGETARIAN CLUB SANDWICH



Grilled Vegetarian Club Sandwich image

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

4 red bell peppers
4 portabella mushrooms, stems removed and gills scraped out (4 inches wide)
2 -3 Japanese eggplants, cut in 1/4 inch rounds
1 zucchini, cut into 8 rounds (1/4 inch rounds)
1 red onion, cut into 1/4 inch thick slices
sesame oil
salt and pepper
1 teaspoon fresh thyme, chopped
2 tablespoons balsamic vinegar
2 -3 garlic cloves, grilled
1/4 cup olive oil, plus extra for brushing
12 slices bread
4 tablespoons fresh basil, chopped

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

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