Vegetarian Spinach Grinder Sandwich Recipes

CIABATTA GRINDER SALAD SANDWICH

Ciabatta Grinder Salad Sandwich image

Since many of the Italian grinder sandwich recipes are meant to feed a crowd, I paired it down to two sandwiches. The flavor is all there and is equally delicious the next day cold!

Provided by LaDonna Langwell

Categories Pork Sandwiches

Time 40m

Yield 4

Number Of Ingredients 21

Ingredients

2 each ciabatta rolls, sliced in half
5 thin slices provolone cheese
4 thin slices deli turkey
4 thin slices deli ham
4 thin slices soppressata
4 thin slices prosciutto
16 slices mini pepperoni
¼ cup grated Parmesan cheese, or to taste
1 medium tomato, thinly sliced
1 drizzle olive oil, or to taste
salt and freshly ground black pepper to taste
½ cup mayonnaise
1 teaspoon red wine vinegar, or more to taste
1 clove garlic, grated
1 teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch red pepper flakes, or to taste
¼ head iceberg lettuce, shredded
½ medium red onion, thinly sliced
¼ cup sliced pepperoncini peppers, drained

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas.
Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on.
Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread.
Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half.
Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes.
While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine.
Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat.
Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese.
Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.

Nutrition Facts : Calories 1117.3 calories, Carbohydrate 120.5 g, Cholesterol 79.8 mg, Fat 51.1 g, Fiber 7.5 g, Protein 42.1 g, SaturatedFat 14.7 g, Sodium 3184.4 mg

VEGETARIAN BREAKFAST SANDWICHES

Vegetarian Breakfast Sandwiches image

Delicious veggie-filled breakfast sandwiches. I make large batches of these and keep them in the freezer. Take one out the night before and let defrost in fridge. In the morning, just nuke and you have a yummy hot breakfast.

Provided by Linda T

Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

olive oil cooking spray
4 vegetarian sausage patties
4 ounces fresh mushrooms, chopped
¾ cup finely chopped fresh spinach
2 cloves garlic, minced
½ teaspoon Italian seasoning
1 pinch chili powder, or to taste
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 cup egg whites
½ cup low-fat cream cheese
4 English muffins, split and toasted

Steps:

Spray a nonstick skillet with cooking spray and place over medium heat. Cook patties until heated through, 4 to 5 minutes per side. Transfer to a plate.
Spray skillet with more cooking spray. Saute mushrooms over medium heat until tender, about 5 minutes. Add spinach, garlic, Italian seasoning, chili powder, cayenne, salt, and pepper; stir until mixed.
Pour in egg whites and stir lightly until combined. Cook until starting to set, 2 to 3 minutes. Lift edges and let uncooked egg flow underneath. Repeat until completely set, about 5 minutes. Remove from heat and cut into 4 wedges.
Spread cream cheese over English muffin halves. Sandwich a sausage patty and wedge of egg between each English muffin.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 33.6 g, Cholesterol 17.9 mg, Fat 13.8 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 4.8 g, Sodium 772.4 mg, Sugar 0.6 g

VEGETARIAN SPINACH " GRINDER" SANDWICH

Vegetarian Spinach

Make and share this Vegetarian Spinach " Grinder" Sandwich recipe from Food.com.

Provided by Miss_Elaine

Categories Lunch/Snacks

Time 25m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 7

Ingredients

2 whole grain sandwich rolls, split
1 large carrot, shredded
1 1/2 cups fresh spinach leaves, chopped
1/2 cup pre-shredded mozzarella cheese (substitute fresh or vegan mozzarella)
1 tablespoon margarine
1/2 teaspoon garlic powder (or to taste)
1/4 teaspoon fresh nutmeg

Steps:

Spread margarine on both bun halves and sprinkle with garlic powder. Arrange on a cookie sheet sprayed with non-stick spray.
Divide spinach over all 4 bun halves. Top with shredded carrot, then mozzarella.
Grate nutmeg over the cheese, and sprinkle with additional garlic powder, if desired.
Bake at for 400°F until mozzarella is bubbly and golden. Assemble sandwich halves and serve immediately.
Grill Variation: Sandwiches may be prepared, assembled and wrapped in foil, then put on medium heat grill for 15-20 minutes, turning frequently, until bread is toasted on the outside, and sandwich is heated through.
Open face/ Pizza variation: Assemble as above on a small (6") prepared pizza crust (ie: Boboli).

Nutrition Facts : Calories 271.5, Fat 14.8, SaturatedFat 5.4, Cholesterol 22.1, Sodium 481.8, Carbohydrate 24.8, Fiber 3.3, Sugar 5, Protein 11.5

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