Veg Sandwich Recipe

vegetable sandwich stacked on top of each with visible veggie and cheese layers.

5 from 1 vote

This Veg Sandwich recipe is loaded with sautéed zucchini, mushrooms, peppers, and onions. Fresh tomato, carrots and cucumber add crunch and freshness. Cream cheese and cheddar make it rich and cheesy. Perfect for breakfast, lunch, or a quick snack.

Prep Time20

Cook Time10

Total Time30

Course: Brunch, Snacks

Cuisine: World

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Sandwiches

Calories: 348kcal

Author: Dassana Amit

Ingredients

Ingredients to be Sautéed

2 tablespoons olive oil
⅓ cup (or 1 small) onion – sliced
½ teaspoon garlic – finely chopped, optional
1 cup or (1 small) zucchini – thinly sliced or chopped
½ cup (5 to 6) button mushrooms – sliced or chopped
salt – according to taste
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
¼ teaspoon dried rosemary – optional
¼ teaspoon paprika or smoked paprika or red chilli powder
¼ teaspoon ground black pepper (black pepper powder)
1 cup carrots - grated

Fresh Veggies

½ cup (1 small) tomato – thinly sliced, seeds removed
½ cup (or ½ small) cucumber – thinly sliced
few lettuce leaves – romaine, butterhead, or iceberg – optional

Cheese & Spread

¼ cup cream cheese – softened, add as needed
⅓ cup cheddar cheese – grated or thinly sliced, add as required
2 to 3 tablespoons butter softened, salted or unsalted, add as required

Herbs & Extras

few pinches chilli flakes or dried herbs, ground black pepper – optional

Bread

10 slices whole wheat bread or preferred bread

US Customary - Metric

Instructions

Sauté Vegetables

Heat olive oil in a skillet or grill pan.
Add finely chopped onion, garlic and sauté on medium heat for 1 to 2 minutes.
Add the sliced or chopped zucchini, mushrooms, and bell pepper.
Mix and sauté for 2 to 3 minutes on medium heat.
Season with salt, pepper, dried herbs, and paprika.
Mix well. Continue to sauté. If the veggies start sticking to pan, add a splash of water. Stir and deglaze.
Sauté stirring often until tender and lightly golden (4 to 5 minutes). The zucchini slices should look translucent and softened. Meanwhile the mushrooms will also cook.
Add grated carrots. Mix again and sauté for 2 to 3 minutes.
Turn off the heat and set aside this veggie filling to cool slightly.

Prepare Bread

Lightly toast the whole wheat bread slices if desired or if you do not plan to grill the sandwiches.
Spread softened butter on one side of each slice.
Spread cream cheese on top of the buttered side or on the opposite slice (both combinations work well).

Assemble Sandwich

Start with placing cucumber and tomato slices on the cream cheese side (it helps prevent sogginess).
Layer sautéed vegetables on top.
Sprinkle cheddar cheese evenly.
Add dried herbs, ground black pepper or chili flakes if using.
Cover with the second slice, butter/cream cheese side facing inward.

Toast or Grill the Sandwich - Optional

Lightly butter the outer surfaces (top and bottom) of the sandwich.
Spread some butter on the sandwich maker or panini press if using.
Grill on a hot skillet or in a panini press until golden brown and cheese melts.
Otherwise, serve as is, it’s delicious both ways.

Serving Suggestions

Serve with a side of herbed potato wedges, tomato soup, ketchup or a tangy yogurt dip
For packed lunch: wrap the sandwich in parchment or foil once cool to keep it fresh.

Notes

You can add your preferred veggies or whatever you have on hand.
Adjust herbs and spices to taste.
Use 1 teaspoon Italian seasoning or dried mixed herbs in place of adding herbs separately.
Use mozzarella or a mix of cheddar and mozzarella. Swap cream cheese with pesto, hummus, or mayonnaise.
Add jalapeños or green chili for extra spice. Place lettuce after grilling to keep it crisp.
Fresh herbs like basil or parsley make the sandwich more flavorful.
A touch of mustard powder or Dijon adds a tangy note.
For a vegan option, use avocado, hummus, or vegan cheese.

Nutrition