vegetarian sandwich

Sliced hard boiled eggs, juicy ripe tomatoes, chopped scallions with a touch of mayonnaise, salt and pepper – enjoy this sandwich for breakfast or lunch.

Egg Tomato And Scallion Sandwich

calorie sandwich roll (deli thin flats, Martin potato rolls, etc)

tbsp chopped scallions

Hard Boiled Egg (sliced)

mayonnaise

tomato

salt and fresh cracked pepper

Egg Tomato and Scallion Sandwich

Assemble the sandwich by placing the egg on the bread, then the tomato, then scallion.

Top with salt and pepper and spread mayonnaise on the top of the bread.

Easy peasy, this delicious egg sandwich (my favorite!) is perfect for breakfast or lunch!


Print recipe: https://www.skinnytaste.com/egg-tomato-and-scallion-sandwich/

Egg Tomato and Scallion Sandwich (My favorite!)

The grilled cheese gets a delicious mediterranean inspired upgrade from hummus, sautéed veggies and  fresh sourdough bread in this mediterranean veggie hummus grilled cheese. (vegetarian, nut-free)

Mediterranean Veggie Hummus Grilled Cheese

sourdough bread

zucchini, thinly sliced

eggplant, thinly sliced

red onion, thinly sliced

red bell pepper, thinly sliced

tbsp hummus, any flavor

mozzarella

basil leaves,

Olive oil spray

Spray a large non-stick skillet with olive oil and heat over medium heat. Add sliced veggies and cook until soft, stirring.

Remove vegetables to a plate and turn heat down to low. Spray pan with more oil. Spread 2 slices of bread with 1 tbsp each of hummus and place in the skillet, spread side up. Divide sautéed veggies between the two slices of bread. Top veggies with cheese and basil. Spread remaining 2 slices of bread with 1 tbsp each of hummus and top sandwiches with bread. Cook until the bottom slice is toasted, flip and continue cooking until cheese is melted and other piece is toasted. Cut in half and serve immediately.

The perfect filling vegetarian sandwich featuring fresh, thick slices of summer tomatoes paired with salty cheese/olive tapenade, and finished with a slather of hummus.

Tomato Sandwich with Olive Tapenade and Hummus

garlic

olives, mix of black and green that have been drained

red pepper

fresh flat leaf parsley

basil (about 2 leaves)

lemon juice

olive oil

sea salt

black pepper

bread

tomato,

feta

hummus

Lettuce

Make the olive tapenade: Pulse garlic in the food processor until minced. Add olives, roasted red pepper, parsley, basil, lemon juice, olive oil, sea salt, black pepper, and lemon juice. Pulse until olives are in small pieces. Add salt and pepper to taste. Alternatively, chop all the ingredients well and stir to combine.

Toast the bread if desired then layer with hummus, lettuce, tomatoes, olive tapenade, and crumble feta.

Made this sandwich last night for supper and it was awesome! JFYI - I served a green salad tossed in the Liquid Gold vinaigrette from Cookie and Kate's "Love Real Food." When DH and I split a second sandwich, I decided to  lightly toss the greens it the dressing and the lemony hit from the dressing was fantastic!

One of the best sandwiches ever. This recipe makes large sandwiches that you serve cut into smaller pieces. It’s delicious. This recipe was slightly adapted from Amisha Gurbani’s Mumbai Modern (Countryman Press, 2021). Watch the video to get the hang of assembling the sandwiches.

Grilled Bombay Sandwich

((10 oz total) red

medium ((12 oz total) white or yellow potatoes, scrubbed)

sandwich bread

salted butter, (plus 4 tablespoons for grilling, at room temperature)

Cilantro Mint Chutney,

melty cheese, (such as Monterey Jack, Provolone,

red onion, (thinly sliced,

firm-ripe tomatoes, (cut

Ketchup, (to serve)

Pressure steam the beets and potato. Put 1 1/2 cups water into a pressure cooker. Slide a steamer insert in, then add the beets and potatoes. Lock the lid in place and bring to high pressure. Lower the heat to steady cooking, then cook for 14 minutes. Let the cooker rest on a cool burner for 5 minutes. Release any residual pressure, then unlock. (Poke the beets with a knife tip to check doneness. If needed, cook for 3 to 5 minutes longer.) Transfer the veggies to a plate to cool.

When the vegetables are cool enough to handle, rub off the beet skin. Slice the beets 1/4-inch thick. Retain the potato skin for nutrients, if you like. Cut the potato just as thick as the beets.

To assemble sandwiches, set out all  the ingredients: beets, potato, bread, butter, chutney, sandwich masala, cheese, cucumber, onion, and tomato.

For each sandwich, use 3 slices of bread, arranging them on your work surface, 3 cut sides facing up. Butter each of the 3 sides of bread facing you with a generous 1 teaspoon butter. Smear 1 1/2 teaspoons chutney on top of each slice.

On 1 piece of prepped bread, layer on ingredients as follows: potato, masala, beet, masala, and cheese. Set another piece of the prepped bread, buttered-chutneyed side down, on top. Smear about 1 teaspoon butter onto the plain side of bread now facing you. Add 1 1/2 teaspoon chutney.

Now layer on ingredients in this order: cucumber, masala, onion, masala, tomato, masala, and cheese. Cover with a third slice of prepped bread, butter-chutney side facing down. Repeat to make more triple decker sandwiches. Do it in an assembly line once you understand the order for layering the ingredients.

To grill the Bombay sandwiches, heat a panini grill (or use a cast iron grill pan set over medium heat). Melt some butter on the grill, add the sandwiches (as many as the grill can fit). Butter the top sides of bread. Close the panini grill (or invert a cast-iron skillet if using a stovetop grill pan). Grill for 3 to 4 minutes, turning midway if using a grill pan, until crisp and brown on the outside.

Use a thin metal spatula to transfer the sandwiches to a cooling rack. Repeat to cook the other sandwiches. Cool cooked sandwich for about 2 minutes, then use a bread knife to halve or quarter. Serve immediately with extra chutney and ketchup. Invite diners to spoon the condiments onto their sandwich portions.

A nutrient-packed sandwich that doesn&#x27;t sacrifice any of the flavor! It can be made in under 15 minutes and boasts a nice balance of sweet and savory.

Creamy Eggplant Veggie Sandwich

tbsp butter

¼ cup sliced beets, I used canned

tbsp goat cheese

tbsp sprouts

½ avocado, mashed

spinach

salt and pepper,

Preheat broiler on low.

Cut eggplant in ½ inch slices, brush both...

Cut eggplant in ½ inch slices, brush both sides with a teaspoon of olive oil, and arrange in single layer on baking sheet (I added a pinch of salt also).

Broil for 4 minutes, turn over, and broil...

Broil for 4 minutes, turn over, and broil for 4 more minutes.

While the eggplant is broiling, coat bread with...

While the eggplant is broiling, coat bread with 1-2 tsp of butter and saute in frying pan over medium high heat. Cook for about 2 minutes, and do the same with the other side.

Once bread is toasted to your liking, coat...

Once bread is toasted to your liking, coat each slice of bread with mashed avocado and goat cheese (add salt and pepper as necessary). Layer bottom slice of toast with sprouts, beets, sliced tomato, spinach and broiled eggplant.

Put sandwich back in the broiler on low...

Put sandwich back in the broiler on low for 2-3 more minutes. Combine top and bottom slices, forming your sandwich.

https://mediavine-res.cloudinary.com/video/upload/awzysux2qqjom2zw60nd.mp4

These quinoa pizza bites are the perfect toddler quinoa bites or quinoa appetizer. Filled with greens, tomatoes, breadcrumbs, and cheese, these veggie quinoa bites taste like healthy mini pizza bites.

Quinoa Pizza Bites

This McAloo Tikki Burger recipe is my take on my all-time favourite McDonald’s India vegetarian burger! It’s a crispy potato patty that’s loaded with a flair of Indian elements, and it’s sure to be an exciting spin on your typical veggie burger!

Homemade McDonald India’s McAloo Tikki Burger

Yukon gold/yellow potatoes (about 400 g)

turmeric

salt

tsp Kashmiri red chili powder

tsp coriander

green peas (thawed if frozen)

Cup carrots, finely diced

Cup rice flour

vegetable oil, for shallow frying

Cup all purpose flour

Cup panko breadcrumbs

Cup cilantro, chopped

x slider burger buns

tomatoes

onions

cucumber

Learn how to make McDonald’s India’s hottest burger, the McAloo Tikki Burger! This delicious vegetarian potato burger is a fantastic way to impress your friends and family with your cooking skills, and it's even delicious enough to eat at home! If you're looking for a delicious and unique burger recipe, then you need to try the McAloo Tikki Burger! It's sure to satisfy your tastebuds, and it's even easy to make at home! So don't wait any longer, make these burgers today!

McAloo Tikki Sliders: India's Hottest Burger Recipe!

Whether you're vegetarian or not, this Ultimate Veggie Sandwich is so packed with flavor you won't even miss the meat! From the onion &amp; chive shmear to the sprouts and crunchy seeds + all the veggies in between you're going to want this for lunch daily!

The Ultimate Veggie Sandwich

Dave's Killer Bread Organic Seeded Honey Wheat

pepper jack cheese

Swiss cheese

cucumber (thinly sliced)

Roma tomato (thinly sliced)

alfalfa sprouts

sunflower seeds

cream cheese (softened)

tbsp. non-fat plain Greek yogurt

green onions (chopped)

fresh chives (chopped)

onion powder

garlic powder

In a small bowl mix together all of the ingredients for your chive and onion spread.

Reserve until needed.

Chive and Onion Spread

Lightly toast bread. Once cooled, on one slice spread a thin layer of chive &amp; onion spread.

Top with spinach, cheese, mashed avocado (plus 1 tsp fresh lemon juice &amp; salt to taste), cucumber, tomatoes, and sprouts.&nbsp;

Sprinkle on the sunflower seeds. Spread thin later of chive &amp; onion spread on another slice of bread and top your sandwich. Enjoy!

Sandwich

https://content.jwplatform.com/videos/tGf5MxOg.mp4

Looking for an easy tea sandwich recipe for your next tea party? These small finger sandwiches are delicious &amp; perfect for those who are health conscious. Packed with veggies and low-fat yogurt, these make an elegant appetizer for any party, sure to impress a crowd. Enjoy them for breakfast, snack or pack them in the lunchbox, they are always a hit!

Easy Vegetarian Tea Sandwich Recipe

Wholegrain bread

carrots

purple cabbage

green avocado cilantro dressing

yogurt

black pepper (optional)

herbs - mint, basil, dill (optional)

Gather the ingredients. Shred the veggies. Strain the...

Gather the ingredients. Shred the veggies. Strain the yogurt. Prep the green spread in your mixer. You could trim the edges of the bread if you like or use the whole slice bread.

Take two separate bowls and mix half the...

Take two separate bowls and mix half the yogurt with carrots and purple cabbage respectively. Add salt and black pepper.

Take four slices for one whole sandwich. Spread...

Take four slices for one whole sandwich. Spread a layer of carrots on one. Purple cabbage on the second and the green chutney on the third. If you are adding herbs to your sandwich add them at this point.

Stack the slices one above the other and...

Stack the slices one above the other and then cut the sandwich diagonally to give you two sandwiches from one whole sandwich. This will yield you 6 half size sandwiches. If you want the sandwiches to be smaller you could cut the sandwich one more time diagonally to get four smaller bite size sandwiches. This will yield you 12 mini bite size sandwiches.

Serve in a platter or plate. Relish these...

Serve in a platter or plate. Relish these delicious bites. 

Tangy, a bit spicy, hearty and creamy, this Smashed Chickpea Salad Sandwich is a delicious way to enjoy nourishing chickpeas. Fabulous as a sandwich or simply as a salad. vegetarian or vegan + optionally gluten free

Smashed Chickpea Salad Sandwich Recipe

(425 grams) Can Chickpeas (drained and rinsed (aka Garbanzo))

C (55 grams) + 1 Tbs Dill Pickles (finely chopped)

C (35 grams) Purple Onion (finely chopped, about 1/2 an onion)

Tbs (30 grams) Just Mayo

tsp Stone Ground Mustard

tsp Apple Cider Vinegar

Sea Salt

tsp Fresh Dill (fresh-chopped)

tsp Ground Turmeric (optional

Pepper

Multigrain Bread or Optional Gluten Free Bread

Sprouts

Kale

Shredded Carrots

Tomatoes

Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, mayo, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.

Store in a covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.

Top 9 vegetarian sandwich recipes from across the web

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

Top Tags

Egg Tomato And Scallion Sandwich

Mediterranean Veggie Hummus Grilled...

Tomato Sandwich with Olive Tapenade...

Grilled Bombay Sandwich

Creamy Eggplant Veggie Sandwich

Homemade McDonald India’s McAloo Ti...

The Ultimate Veggie Sandwich

Easy Vegetarian Tea Sandwich Recipe

Smashed Chickpea Salad Sandwich Rec...

Top 9 vegetarian sandwich recipes from across the web

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

Top Tags

Egg Tomato And Scallion Sandwich

Mediterranean Veggie Hummus Grilled...

Tomato Sandwich with Olive Tapenade...

Grilled Bombay Sandwich

Creamy Eggplant Veggie Sandwich

Homemade McDonald India’s McAloo Ti...

The Ultimate Veggie Sandwich

Easy Vegetarian Tea Sandwich Recipe

Smashed Chickpea Salad Sandwich Rec...

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