vegetable cheese sandwich

This Eggplant spinach grilled cheese sandwich is a Greek-flavored, vegetarian twist - so good!

Eggplant Spinach Grilled Cheese Sandwich ('The Green Greek')

eggplant (aubergine - approx 6-9 slices to give a layer in each sandwich)

salt

olive oil (approx,

spinach (140 grams)

red onion (or around 4 green/spring onions)

oz feta (60 grams)

tbsp cream cheese

bread ((or 4 if larger))

dill

Eggplant spinach grilled cheese sandwich ('the green Greek')

Sprinkle the slices of eggplant with salt and set aside a few minutes while you prepare the spinach.

Wilt spinach in a little olive oil in a pan. Remove once wilted and allow to cool. Squeeze out excess water and roughly chop.

Dice the onion and fry in a little oil until softened. Put in a small bowl with the spinach and add the crumbled feta and the cream cheese. Mix until evenly combined.

Rub the salt from the eggplant then fry the slices in some olive oil until gently brown on both sides.

Drizzle some olive oil on one side of both slices of bread and rub to cover. Turn the slices over.

Spread some of the spinach mixture on one piece of bread then put the eggplant slices on top followed by the slices of havarti to create a layer over the top. Put the other slice of bread on top, oil side out.

Fry the sandwich in a pan a few minutes on each side until browned and cheese has melted.

Veg cheese sandwiches for breakfast or snack. Made with mixed veggies and cheese.

Veg cheese sandwich

carrots (grated)

bell peppers

sweet corn ((frozen

onion

garlic

green chili

pepper powder

herbs

coriander leaves ((or fresh herbs))

bread

tsps butter

mozzarella cheese (grated (use to suit your taste))

Butter the bread evenly. Add to a mixing bowl grated carrots, bell peppers, sweet corn &amp; onions. Add herbs, green chilli, garlic, pepper, coriander leaves along with grated cheese. Mix together all of them

Spread the mixture on the bread slices keeping the buttered side out.&nbsp;Cover with bread slices

Preheat the sandwich maker and or a toaster. When the toaster is ready pop in these sandwiches.

You can also make these on a tawa&nbsp; or pan. Grease the tawa with some oil and place the sandwiches. Regulate the flame to low. Press down the sandwich lightly with a spatula until the cheese melts. Hold it well and flip gently. Toast on the other side as well.

Halve the veg cheese sandwich and serve hot or warm.

Delicious and filling Vegetable Cheese Sandwich made with assorted mix veggies like tomato, cucumber, onion, bell peppers, boiled potatoes topped with grated cheddar and later grilled to perfection.

Veg Cheese Sandwich

coriander leaves

mint leaves

ginger (- chopped)

green chili (- chopped)

½ teaspoon chaat masala ((optional))

black salt (or regular salt

lemon juice (- optional)

Whole Wheat Bread (or white bread

tomato (- medium-sized, thinly sliced)

onion (- small to medium-sized, thinly sliced)

cucumber (- small to medium-sized, peeled and thinly sliced)

capsicum ((green bell pepper) - small, thinly sliced)

beetroot (- thinly sliced, optional)

potato (- boiled, thinly sliced)

cheddar cheese (- grated or shredded, can add cheese

Butter (- softened, at room temperature, as needed)

chaat masala (or sandwich masala to sprinkle on the veggies, add

black salt (as required, to sprinkle on the veggies)

Prepare the chutney first. Blend all the ingredients mentioned under the list &#39;for chutney&#39; in a grinder or small blender.

Add very little water. The chutney has to be of thick or slightly thick consistency.

Keep the chutney aside.

Steam or boil the potatoes and beetroot. You can cook these veggies in a pressure cooker or instant pot adding water as needed.

Once cooled, peel them and slice them thinly. Set aside.

Rinse and peel the onions and cucumber. Slice them thinly into round slices.

Rinse and remove the seeds from the capsicum. Slice it thinly. Also slice the tomatoes thinly. Keep the sliced veggies aside. Grate the cheese and set aside.

Preparation

Slice the edges of the bread if you prefer. Spread butter evenly on all the slices. Make sure the butter covers the entire of bread. A generous coating of butter does not allow the bread to become soggy, when you apply the chutney.

Spread the mint-coriander chutney on all the bread slices.

Place the onion, tomato, potato and capsicum slices. Sprinkle a pinch of chaat masala or sandwich masala evenly on them. Also sprinkle a pinch of black salt evenly.

Now top with grated cheese.

Cover the sandwiches with the remaining bread slices and place in a preheated toaster or grill.

Toast for 2 to 3 minutes or till the bread gets toasted well and is cripsy and golden. Toast the remaining sandwiches in the same way.You could also simply make the sandwiches and enjoy them without toasting or grilling.

Spread some butter on top of the hot sandwiches and serve Veg Cheese Sandwich hot with the remaining chutney and tomato ketchup.

Making veg cheese sandwich

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Top 3 vegetable cheese sandwich recipes from across the web

The most viewed vegetable cheese sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant Spinach Grilled Cheese San...

Veg cheese sandwich

Veg Cheese Sandwich

The most viewed vegetable cheese sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine