Veggie Sandwich Recipes

THE BEST VEGGIE SANDWICH

The Best Veggie Sandwich image

A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired.

Provided by DEBBIEWALTER

Categories Main Dish Recipes Sandwich Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

Steps:

Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 37.1 g, Cholesterol 33.7 mg, Fat 30.2 g, Fiber 5.6 g, Protein 15.8 g, SaturatedFat 9 g, Sodium 521.1 mg, Sugar 3 g

GREAT GRILLED VEGETABLE SANDWICH

Great Grilled Vegetable Sandwich image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 Japanese eggplant sliced on an angle in half-inch thick slices
1 small zucchini sliced on an angle in half-inch thick slices
1 red pepper cut in quarters lengthwise
1 small red onion cut into 4 slices
2 portobello mushroom caps
1/2 cup extra-virgin olive oil
Salt and pepper
8 slices crusty peasant style bread cut 1/2-inch thick
4 pieces red leaf lettuce
Herbed Mayonnaise, recipe follows
3/4 cup mayonnaise
1/2 lemon, juiced
A few drop hot sauce
1 garlic clove, crushed and skin removed
2 tablespoons thyme leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons chopped chives

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.

20 BEST VEGETARIAN SANDWICHES

20 Best Vegetarian Sandwiches image

Even meat lovers will flip for these vegetarian sandwich recipes! From chickpea salad to jackfruit to falafel, meat-free meals have never tasted so good.

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 20

Ingredients

Chickpea Salad Sandwich
Potato Sandwich
TLT (Tempeh Bacon, Lettuce Tomato)
BBQ Jackfruit Sandwiches
Vegetarian Tofu Banh Mi
Rainbow Vegetable Sandwich
Lentil Sloppy Joes
Peanut Butter and Banana Sandwich
Avocado Club Sandwich
Falafel Pita Sandwich
Cauliflower Sandwich
Eggplant Sandwich
PB u0026amp; J Sushi
Veggie Pesto Sandwich
Carrot Hot Dogs
Veggie Burgers
Egg Salad
Apple Peanut Butter Sandwich
Avocado Tomato Sandwich with Baby Spinach
Grilled Chocolate Sandwich

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a vegetarian sandwich in 30 minutes or less!

Nutrition Facts :

GRILLED VEGETABLE SANDWICH

Grilled Vegetable Sandwich image

Wow! Meat lovers won't even miss the meat, instead they will rave about the simply fabulous flavor of this hearty grilled veggie sandwich! It's wonderful with ciabatta bread's crispy crust and light, airy texture. This recipe's a keeper! -Diana Tseperkas, Hamden, Connecticut

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 medium zucchini, thinly sliced lengthwise into ribbons
1 medium sweet red pepper, quartered
1 small red onion, cut into 1/2-inch slices
1/4 cup prepared Italian salad dressing
1 loaf ciabatta bread (14 ounces), split
2 tablespoons olive oil
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced garlic
1/2 cup crumbled feta cheese

Steps:

In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.

Nutrition Facts : Calories 484 calories, Fat 20g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 862mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 5g fiber), Protein 13g protein.

CALIFORNIA VEGGIE SANDWICH

California Veggie Sandwich image

Don't forget the vegetarians on your next picnic. This sandwich piles high crunchy cucumber, carrot, and radish and pairs them with creamy goat cheese, avocado, and sprouts for a sandwich that will please veggie-eaters from the West coast to the East coast.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 1

Number Of Ingredients 9

Ingredients

1/4 red onion
Red-wine vinegar
2 slices multigrain bread
Fresh goat cheese
Thinly sliced cucumber
Alfalfa sprouts
Sliced avocado
Carrot, grated
Radish, grated

Steps:

Sprinkle onion slices with a few dashes red-wine vinegar; let sit 10 minutes. Lightly toast bread. Spread 1 slice with goat cheese and layer with cucumber, alfalfa sprouts, onions, avocado, and grated carrot and radish. Top with other slice bread.

Nutrition Facts : Calories 345 g, Fat 17 g, Fiber 11 g, Protein 13 g

SUMMER VEGGIE SANDWICH RECIPE BY TASTY

Summer Veggie Sandwich Recipe by Tasty image

Here's what you need: eggplants, salt, tomatoes, eggs, flour, mayonnaise, garlic, fresh parsley

Provided by An Blanquer

Categories Lunch

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 eggplants, sliced
salt, to taste
2 tomatoes, sliced
2 eggs
½ cup flour
¼ cup mayonnaise
1 garlic, minced
fresh parsley, to taste, minced

Steps:

Soak eggplant slices in salted water 10 minutes to drain bitterness. In a separate bowl, whisk eggs and in a third bowl, place flour. Dip eggplants slices first in egg wash, then in flour to create a 'crust.'
Pan-fry eggplant slices until softened and golden-brown, then set aside.
Assemble the sandwiches by layering a bottom slice of eggplant with garlic, tomato, mayo, and then parsley. Top with another eggplant slice.
Serve.

Nutrition Facts : Calories 158 calories, Carbohydrate 20 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, Sugar 5 grams

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