You guys…this grilled veggie sandwich I made the other day was a-mayyyy-zzzing. It was so good, I instantly posted it on Instagram, and made a promise to post it on the blog…and since I like to keep promises, here it is! This sandwich makes use of veggies that are still readily available in the fall, and are certainly abundant in the summer. Since it’s a heavier and more filling sandwich, it’s best for fall, when you need a little more of the stick-to-your-ribs feeling on those chilly days. Here in Maryland, it’s definitely fall out, with whipping winds and chilly days and evenings. This vegan/vegetarian sandwich is super to please both plant-based and meat-eaters alike, and help everyone stay nice and toasty after some time raking leaves, picking out pumpkins at the local farm, or taking a walk on a crisp fall day.
Grilled Veggie Sandwich (vegetarian, vegan)
Serves 1
Prep Time: 2-3 minutes
Cook Time: 5-7 minutes
Ingredients:
2-3 1/2″ disks of yellow squash
2-3 1/2″ disks of zucchini
2 shiitake mushrooms
2 pieces of gluten-free toast (I used B Free)
2 slices vegan cheese (I used Chao Tomato Cayenne)
2 tbsp mayonnaise (vegan or regular, depending on your preference)
handful of organic spinach
1/4 large garlic clove
1/2 tbsp olive oil
1/8 tsp onion powder
1/8 tsp mushroom powder, just as Trader Joe’s Umami powder
1/8 tsp garlic powder + 1/4 tsp garlic powder
1/8 tsp sea salt
Instructions: Cut 2-3 1/2″ disks of yellow squash, and then cut each disk in half or quarters; do the same for the zucchini. Remove stems from 2 shiitake mushrooms and slice the tops into strips and then in half so they will easily fit on the bread. Add the squash, zucchini, and mushrooms to a small skillet with a drizzle of olive oil (approx 1/2 tbsp), and add a dash of onion powder, a dash of mushroom powder (like Trader Joe’s Umami powder, or Nom Nom Paleo Magic Mushroom Powder), a dash of garlic powder, and a dash of sea salt. If you’re using frozen bread like I did, go ahead and put it in the toaster oven and toast to your desired brown-ness. Saute the veggies until browned and soft. While the veggies cook, in a small ramekin or bowl, mix 2 tbsp of mayo, 1/4 of a larger garlic clove, and 1/4 tsp of garlic powder to make a garlic aioli. Put the aioli to the side. Add the veggies to one piece of the toast and put the other piece of toast off to the side. Add a heaping handful of organic spinach on top of the veggies, and then add two slices of vegan cheese such as Chao Tomato Cayenne flavor, and put the loaded piece of toast into the microwave for 40 seconds (your time may vary depending on your location and microwave power) until the cheese is melted and gooey. Add the garlic aioli to the plain piece of toast, then put it on top to complete the sandwich, cut in half and enjoy!!
It’s very decadent, so this falls into the “good for an occasional treat” category…but it’s so full of yummy fall goodness!! I can’t wait for you to try it…let me know what you think!
xo,
Jen
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