Veggie Cheese Sandwiches Recipes

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VEGGIE CHEESE SANDWICHES



Veggie Cheese Sandwiches image

I try to keep the ingredient on hand for these toasted sandwiches. Add whatever vegetables best fit your taste, or use this recipe the next time you need to clean out the vegetable drawer of your refrigerator. -Beverly Little of Marietta, Georgia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sliced onion
1/2 cup julienned green pepper
2/3 cup chopped tomato
1/2 cup sliced fresh mushrooms
8 slices Italian bread (1/2 inch thick)
4 slices reduced-fat process American cheese product
4 teaspoons butter, softened

Steps:

  • In a small nonstick skillet coated with cooking spray, cook onion and green pepper over medium heat for 2 minutes. Add tomato and mushrooms. Cook and stir until vegetables are tender; drain. , Divide the vegetable mixture over four slices of bread; top with cheese and remaining bread. Butter the top and bottom of each sandwich. In a skillet, toast sandwiches until lightly browned on both sides.

Nutrition Facts : Calories 168 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 415mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES



Grilled Vegetable, Herb and Goat Cheese Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 18m

Yield 4 sandwiches

Number Of Ingredients 13

1/2 cup olive oil
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
1 cup (6 1/2 ounces) goat cheese, at room temperature
1 1/2 cups baby spinach

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
  • To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

CHEESE AND VEGGIE SANDWICHES



Cheese and Veggie Sandwiches image

Pile on the goodies for a vegetarian's dream sandwich..

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 4

Number Of Ingredients 7

4 hoagie buns
1/2 cup hummus (from 7-ounce container)
4 slices (1 ounce each) Cheddar cheese
4 slices (1 ounce each) Swiss cheese
1 medium cucumber, cut into 16 slices
1 medium tomato, cut into 4 slices
4 thin slices red onion, if desired

Steps:

  • Cut buns horizontally in half. Spread hummus over bottom of each bun.
  • Fill buns with cheeses, cucumber, tomato and onion.

Nutrition Facts : Calories 530, Carbohydrate 60 g, Cholesterol 55 mg, Fiber 6 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 940 mg

GRILLED CHEESE AND VEGGIE SANDWICH



Grilled Cheese and Veggie Sandwich image

This is a delicious twist on the old grilled cheese standby! The recipe is very easy and tasty.

Provided by COURTNEYSUNSHINE

Categories     Main Dish Recipes     Sandwich Recipes     Grilled Cheese

Time 25m

Yield 4

Number Of Ingredients 6

1 ½ cups coleslaw mix
½ cup bean sprouts
8 thick slices (3/4 inch thick) sourdough bread
3 tablespoons margarine, softened
3 tablespoons honey mustard
6 ounces sliced Havarti cheese

Steps:

  • In a medium bowl, toss together the coleslaw mix and bean sprouts.
  • Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out.
  • In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 49.5 g, Cholesterol 55.5 mg, Fat 27.5 g, Fiber 2.6 g, Protein 18.5 g, SaturatedFat 12.4 g, Sodium 1008.2 mg, Sugar 5.9 g

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