I love a good sandwich. I have several favorites – tuna, Monte Cristo, leftover Thanksgiving turkey, a perfectly made club sandwich and others. I saw a recipe for a baked veggie sandwich recently and was inspired to make my own version – Toasted Veggie Sandwiches. It seems many vegetarian sandwiches include mushrooms, which is fine if you don’t happen to be allergic to mushrooms, as I am. So let’s take a peek at what I came up with.
Toasted Veggie Sandwiches
Toasted Veggie Sandwiches
Ingredients
- 4 large deli rolls (or one per person)
- 1 onion, thinly sliced (red, yellow or combination)
- 1 red bell pepper, thinly sliced
- 1 orange or yellow bell pepper, thinly sliced
- 1 8 oz. jar roasted red peppers (more or less according to taste)
- 1 tbsp minced garlic
- 6 tbsp butter, divided
- 2 tbsp olive oil
- 2-3 tbsp Worchestershire sauce
- 1-2 tbsp balsamic vinegar
- salt, pepper and cayenne or Creole seasoning to taste
- 8 ounces sharp cheddar, grated
- 4 ounces pepper jack, grated
Instructions
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Place split deli rolls on baking sheet, brush with 4 tablespoons melted butter and lightly toast in 425 degree oven.
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Melt 2 tablespoons of the butter and the 2 tablespoons of olive oil in large skillet over medium high heat. Add onions and cook until translucent. Add bell peppers, garlic, Worchestershire sauce, balsamic vinegar and season to taste with salt, pepper and cayenne. Simmer until vegetables are tender.
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Evenly divide cooked vegetables on one side of each roll then top with roasted red peppers.
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Top with grated cheese and bake at 425 degrees 5-8 minutes or until cheese is melted and lightly browned.
I served them with homemade potato wedges and a fresh fruit salad. These were really tasty and can be easily adapted to your own tastes. If you aren’t allergic to mushrooms, add some. There are other veggies which would be good on these, as well. Try sliced cherry tomatoes, zucchini, sweet corn or whatever sounds good to you.
I used sharp cheddar and pepper jack cheese but provolone, gouda or parmesan are other options.
If you are vegan, just use olive oil in place of the butter and top with a vegan cheese substitute.
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You may also enjoy:
Thanksgiving Monte Cristo with Apricot Cranberry Dipping Sauce
Ham and Provolone Sandwich with Caramelized Onions
Bacon and Pepper Jack Waffle Sandwich with Maple Mustard Dipping Sauce
Three Cheese Grilled Cheese with Caramelized Onions
This post is linked up at Miz Helen’s Full Plate Thursday. Check out all the other great recipes!
Sounds tasty. Will have to do a veganized version, since it’s my kind of meal: quick and easy. 😉
One thing though: if you’re a vegetarian who doesn’t eat fish, or a vegan, you’ll want to substitute the worcestershire sauce either for a vegan friendly version or for soya sauce, because standard worcestershire sauce contains anchovies.
Oh, good point. I usually buy Annie’s brand and it’s vegan.
Figured you probably checked yours, because of your son, and when you were vegetarian for a while. But thought I’d mention it for people who might not think to check who might want to do the meal for a vegetarian, or do a veganized version for a vegan.
Sounds very tasty! Thanks for sharing with us.
You’re welcome!