Name: Vegetable Medley Sourdough Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 slices sourdough bread; 1 zucchini, sliced into thin rounds; 1 red bell pepper, sliced into strips; 1 small eggplant, thinly sliced; 4 tablespoons herbed cream cheese; 1 handful baby spinach; 1 tablespoon olive oil; Salt, to taste; Black pepper, to taste

Description

A wholesome vegetable medley sourdough sandwich featuring roasted zucchini, bell pepper, eggplant, herbed cheese, and greens on tangy sourdough.

Ingredients

Scale

4 slices sourdough bread

1 zucchini, sliced into thin rounds

1 red bell pepper, sliced into strips

1 small eggplant, thinly sliced

4 tablespoons herbed cream cheese

1 handful baby spinach

1 tablespoon olive oil

Salt, to taste

Black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C) or heat a skillet over medium heat.

2. Toss zucchini, bell pepper, and eggplant with olive oil, salt, and pepper.

3. Roast vegetables in the oven for 15 minutes or sauté in skillet until tender and lightly charred.

4. Slice sourdough bread evenly to reveal the open crumb.

5. Spread herbed cream cheese on each slice of bread.

6. Layer roasted vegetables on two slices, then top with baby spinach.

7. Close sandwiches with remaining bread slices.

8. Heat skillet over medium heat and toast sandwiches, pressing gently with a spatula, for 2–3 minutes per side until golden and crisp.

9. Slice sandwiches diagonally and serve warm or pack cold for later.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Lunch
Method: skillet
Cuisine: American

Nutrition

Serving Size: 1 sandwich

Keywords: sourdough, sourdough lunch, vegetable sandwich, easy flavored bread recipes, inside of sourdough bread, sourdough bread loaves, sourdough bread recipe flavor, sourdough mix-ins, healthy lunch, veggie sandwich