vegetable sandwich recipe

Easy vegetable sandwich made on stove top in a pan. This veg sandwich recipe is super quick to make even by a newbie as it only needs basic ingredients. These vegetable sandwiches can be enjoyed for breakfast or snack.

Veg Sandwich Recipe | Vegetable Sandwich

bread ((any))

tsps butter (or ghee (optional))

tbsp oil

½ tsp cumin (or jeera)

garlic (chopped garlic

turmeric (or haldi)

salt (as needed)

green chilies (chopped or ½ tsp chili powder)

mixed veggies (heaped, (carrot, onion, capsicum, corn,beans))

tomato (large, finely chopped mashed (about half cup))

tsp garam masala (or pav bhaji masala

coriander leaves

Veg sandwich recipe | Vegetable sandwich

Add oil to the pan, add cumin and allow to splutter. Saute garlic until a nice aroma comes.

Next add tomatoes and sprinkle salt. Cover and cook until soft and mushy. If using red chili powder add it now and saute for a minute.

Add the veggies and begin to saute on a medium to high flame until half done or soft cooked to suit your taste. You can also cover and cook until soft.

Next add masala powder and coriander leaves. Stir and saute for a minute. If needed add more salt. Set this aside.

Preparation for veg sandwich recipe

For stove top grilling - Smear butter over the bread slices and toast them until golden on the outer side and until crisp on the inner side.&nbsp;Transfer the prepared veggies. If desired add cheese at this step.

Cover with another slice of bread and press down. If using cheese, turn on the flame to very low and heat until the cheese melts. Press down the bread with a wooden spoon. This helps the bread to stick to the stuffing. You can also grill this in a sandwich maker

For grilling in veg sandwich in toaster - Butter the bread slices on the outer side. On the inner side spread the veggie mix and cover with another slice. Grill it in a sandwich toaster until golden.

Serve veg sandwich hot.

How to make veg sandwich

Flavor and texture rich, simple ingredients shine in this Roasted Beet and Sauerkraut Sandwich with a good schmear of whole grain mustard to bring the flavors together.  The ingredients are approximate, but three medium beets, should be enough for three sandwiches.  This recipe is vegetarian, vegan and easily gluten free. **Time below does not include time to roast beets (40-50 minutes) - this can be done up to four days in advance. 

Roasted Beet and Sauerkraut Sandwich

Beets

Bread (sourdough, seedy, homemade... use what you love!)

Prepared Whole Grain Mustard (the spicier, the better!)

C (225 grams) Sauerkraut (prepared or homemade, drained if needed)

Sprouts, Microgreens or Lettuce (optional)

Preheat oven to 400F (204C). Trim the greens to the base of the beets and save for another recipe (I love them in green smoothies!). You won't need the greens here. Trim the tail and discard. Place beets in an oven proof baker or pot with a lid and fill with 1/2" - 1" water, cover and roast for 40-50 minutes or until fork- tender (the larger the beets, the longer the roast).&nbsp;Once the beets are out of the oven, allow to cool until they can be handled.&nbsp; There are two ways to approach beet peeling.&nbsp; Use a vegetable peeler and gently remove the skin or simply slip the skins off. Your choice. Once the skins are removed, slice the beets into thin (about 1/4") discs. Refrigerate for up to three days.&nbsp;

To Roast the Beets:

Slather two slices of bread with a generous schmear of mustard. Arrange a layer of beets, overlapping a bit, then top with a few heaped tablespoons of sauerkraut. Sprinkle the top with sprouts, microgreens or lettuce. Enjoy right away.&nbsp;

To Assemble the Sandwich:

These grilled sweet potato, zucchini and red pepper vegetable sandwiches with herb yogurt sauce will be the star of your next summer cookout!

Grilled Sweet Potato and Vegetable Sandwiches

Greek Yogurt

garlic (peeled)

basil leaves

cilantro leaves

parsley leaves

salt

black pepper

sweet potatoes (about 1 ½ lbs)

small-medium zucchini (about 1 lb, trimmed)

red bell pepper

olive oil

sandwich rolls

To make the herb yogurt sauce, add all of the ingredients to the bowl of your food processor with the S-blade attachment. Process until the herbs are finely chopped and the sauce is a light green color. Transfer the sauce to a small container and refrigerate it until you’re ready to use it.

Cut each sweet potato lengthwise into 8 wedges. Add the wedges to a large pot and cover with cold water. Then cover the pot and bring it to a low boil over medium heat. Cook until the sweet potatoes are tender, but still firm enough to hold their shape, about 5 minutes. Using a pair of tongs, carefully remove the sweet potatoes from the water and place them in a colander to drain.

Meanwhile, cut the zucchini lengthwise into spears, and cut the red pepper into ½-inch wide strips.

Preheat your grill to medium-high.

Spread the drained sweet potato wedges, the zucchini spears and the red pepper strips out onto a large rimmed baking sheet. Drizzle with the extra-virgin olive oil and sprinkle with the salt and black pepper. Arrange all of the the vegetables on your preheated grill and cook for about 2-3 minutes per side. Remove and cover to keep warm.

Place the sandwich rolls on the grill until they are just warmed through, about 1 minute. Remove and cover to keep warm.

To serve, spread some of the herb yogurt sauce into each of the sandwich rolls. Add a couple of the grilled sweet potato wedges. Then add some of the grilled zucchini spears and red pepper strips. Serve immediately.

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