When I was pregnant with my son, I craved sandwiches. But not just any sandwich, I was obsessed with the honey ham, American cheese, mustard, and white bread special that I ate for first breakfast and afternoon snack every dang day in that 9-month period. *Shaking my head at my foodie self * Don’t get me wrong, simple sammies are classic lunch staples (probably not breakfast staples, Krista). But sometimes you need a jazzed up, party-in-your-mouth sandwich that takes sammie enjoyment to a whole new level.
This one consists of balsamic roasted veggie heaven on top of crusty herb bread with a smear of garlic-y mayo, all topped with melted ooey gooey cheese. Woohoo for continuing on our meatless meal journey! First, let’s talk about roasted vegetables. Roasting is probably the best thing you could ever do to a veggie (grilling is a close second). A simple dash of salt and pepper and a quick drizzle of olive oil is all you need. Toss ’em together, pop ‘em in the oven and you’re good to go.
For this sandwich, I went a step further and marinated the veggies in balsamic vinegar prior to roasting. Can we agree that in the vinegar Olympics, balsamic takes gold? It’s just so tangy… and woodsy… and fruity… (oh my). Pretty sure we keep our bottle of “balsamy” (our nickname for it) on the counter at all times. It never goes in the cupboard.
As the balsamic veggies are roasting, toast up some thin slices of your fave bread. I used herb bread from the farmer’s market. And smear the crusty slabs with garlic basil mayo –>Garlic, basil, lemon juice, mayo. Done. Then pile on those veggies and careful not to turn it into a game of Jenga. Pretty sure my stacks toppled over a few times. Lastly, sprinkle with cheese and put the sandwiches back in the oven. Be patient as the BEST part of this whole process (besides eating) is happening. The bread is crisping up and the cheese is melting into the veggies. Drool. No more ham and cheese sammies for this gal, pregnant or not.
- 1 small eggplant, sliced into flat strips
- 1 red bell pepper, seeded and sliced into strips
- ½ white onion, sliced into rings
- 1 tomato, sliced
- 1 zucchini, sliced into strips
- 3 cloves garlic, finely chopped
- ⅓ cup balsamic vinegar
- 1 teaspoon olive oil
- Salt and pepper
- 1 clove garlic, finely chopped
- 4 tablespoons light mayo
- 1 tablespoon fresh basil, chopped
- 1 teaspoon, lemon juice
- 4 thin slices of favorite bread
- 4 tablespoons shredded mozzarella
- Place the sliced vegetables, vinegar, olive oil and garlic into a gallon plastic bag.
- Sprinkle mixture with a dash of salt and pepper.
- Toss the bag around a couple times to mix everything together.
- Place the bag in the refrigerator. Let the veggies marinate for at least 30 minutes or up to 8 hours.
- Preheat the oven to 400°.
- When the veggies are done marinating, place them on a lined baking sheet.
- Roast for 30 minutes until the veggies are slightly browned and crisp around the edges.
- While veggies are roasting, place garlic, basil, mayo and lemon juice in a small bowl. Stir together and set aside.
- Cut 4 thin slices of your favorite bread.
- To assemble the sandwiches, take a slice of bread and spread on 1 tablespoon of the garlic basic mayo.
- Top with a quarter of the roasted veggies.
- Sprinkle with 1 tablespoon of mozzarella cheese.
- Place the sandwich back in the oven for a couple minutes until the cheese is melted.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 225 Fat: 6.6g Carb: 40.4g Fiber: 6.8g Protein: 6.1g Sugar 17.1g Sodium: 280mg
Weight Watchers Points (calculated on member website)
WW: 5 Points Plus
Meatless Meal Recipes: