Delicious Veggie Sandwich Ideas

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veggie paniniPhoto by svacher
Who said that vegetarians should forget about sandwiches. We bring you several proposals on how to make veggie sandwiches and your imagination is the only limit when it comes to variations.

Toasted sandwich with tomato and onions

• 400 g of pumpernickel bread
• 400 g of tomatoes
• 100 g of onion
• 100 g of finely grated cheese from skimmed milk
• garlic
• oregano
• parsley
• salt
• 1 tablespoon of olive oil
Cut bread into slices and coat it with cheese. Cut tomato into rings and onion into slices. Arrange tomatoes and onion on bread and sprinkle them with finely chopped garlic, oregano, parsley, salt and pour olive oil. Bake in the oven for 8-10 minutes at 180 * C.

Sandwich with banana and cottage cheese

• 1 banana
• 2 tablespoons of cottage cheese
• 2 slices of whole wheat bread
Peel the banana and mash it with a fork on a plate. Add 2 tablespoons of cottage cheese, and mix well with the fork. Apply the resulting mixture on bread and serve.

Sandwich with peppers and tomatoes

• 1 slice of alpine bread
• 2 leaves of lettuce
• 3 leafs of hard cheese
• 3 tablespoons of sour cream
• a little chopped tomato
• a little chopped peppers

Spread on slice of bread with 1 tbsp of sour cream and arrange leaves of lettuce on top. Add cheese, remaining sour cream and garnish with chopped tomatoes and peppers.


Sandwich with tofu and corn

• 1 block of soft tofu
• 1 can of sweet corn
• 3 hands of chopped spinach
• 1/2 of chopped onion
• 2 tablespoons of vegan mayonnaise
• 1/2 teaspoon of garlic powder
• salt
• pepper
• 8 slices of whole wheat bread
Place the tofu in a large bowl and mash it. Add corn, spinach, onions and mayonnaise, and mix well. Season with garlic, salt and pepper, and mix again. Apply the mixture on a slice of bread and fold the other slice on top. Repeat with the rest of the bread.

Sandwich with peanut butter and basil

• mini baguette
• peanut butter (extra crispy)
• 6 basil leaves
Cut the baguette. Coat the bottom half with the peanut butter and on the upper arrange basil leaves. Fold and serve.

Grill Portobello sandwich with peppers and goat cheese

• 1/4 cup of balsamic vinegar
• 1 tablespoon of olive oil
• 1 clove of garlic, crushed
• 1 red pepper, halved
• 1 yellow pepper, halved
• 4 Portobello mushrooms
• 1/3 cup of chopped fresh basil
• 1/4 teaspoon of salt
• 1/4 teaspoon freshly ground black pepper
• 4 rolls
• 100 g of soft goat cheese

Preheat grill pan on medium heat. Combine balsamic vinegar, olive oil and garlic in a large bowl. Add the peppers and Portobello mushrooms, and stir gently, then remove them from the mixture. Place the peppers and mushrooms to the pan that you previously greased a bit. Bake for about 4 minutes on each side. Remove vegetables from heat and cool. Cut the peppers into thin strips. Mix peppers, basil, salt and pepper in a small bowl. Cut the rolls and on the bottom half put the cheese, and mushroom on top, and on the other half put mixture of paprika. Unite them. Return sandwiches on grill pan and cook while pressing firmly with baking spatula. Cook about 3 minutes on each side until the bread is toasted. Serve warm.


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