MEDITERRANEAN VEGGIE SANDWICH RECIPES

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MEDITERRANEAN VEGGIE SANDWICH RECIPE - FOOD.COM



Mediterranean Veggie Sandwich Recipe - Food.com image

This could be a copy cat recipe for Panera Bread's Mediterranean Veggie Sandwich, however, this is a little lower in calories and fat with the few changes I've done. I suggest using a dense thicker bread for this sandwich, it holds up better. You can substitute your favorite flavor of hummus.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 Sandwich, 1 serving(s)

Number Of Ingredients 9

2 slices whole wheat panini style bread (or whatever flavor you prefer)
2 tablespoons sundried tomato basil hummus
1 green lettuce leaf
6 slices cucumbers (skin on)
1/2 cup baby spinach leaves
1 roasted red pepper, sliced into strips
2 slices red onions (optional)
2 slices tomatoes
1 tablespoon crumbled feta cheese

Steps:

  • Wash and dry lettuce and spinach and set aside.
  • Spread each slice of bread with hummus.
  • Lay lettuce leaf on one slice of bread.
  • Top with cucumbers, spinach, roasted pepper, onion (if using) and tomato.
  • Sprinkle with feta cheese.
  • Top with other slice of bread.

Nutrition Facts : Calories 239.4, FatContent 7.6, SaturatedFatContent 2.9, CholesterolContent 12.6, SodiumContent 626.5, CarbohydrateContent 34.6, FiberContent 4.3, SugarContent 5, ProteinContent 9.5

GRILLED MEDITERRANEAN VEGETABLE SANDWICH | ALLRECIPES



Grilled Mediterranean Vegetable Sandwich | Allrecipes image

Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!

Provided by CHRIS M

Categories     Main Dishes    Sandwich Recipes

Total Time 3 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 7

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
  • Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  • Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Nutrition Facts : Calories 356.1 calories, CarbohydrateContent 48.3 g, CholesterolContent 3.5 mg, FatContent 14.8 g, FiberContent 5.5 g, ProteinContent 9 g, SaturatedFatContent 2.4 g, SodiumContent 500.1 mg, SugarContent 5.4 g

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From kathysvegankitchen.com
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