Caramelized onions cooked with balsamic vinegar, meaty mushrooms, wilted spinach, melted swiss cheese, and beetroot hummus complete this vegetarian sandwich. Trust me…you won’t miss the meat with all of these flavors. Producing vegetarian sandwiches or light lunches on the go can sometimes be difficult. Hence I love to experiment with creating different vegetable & bean spreads. Creating spreads requires no cooking skills – you can just stuff everything into a food processor hit a button and you’re done…Plus it add tons of flavors. I use them as a healthy vegetarian base for my meals on the go. Spread onto bread, pitas or tortillas, add vegetables or salad and you’re good to go.
2 slices whole grain bread
1/3 cup white onion, sliced
3-4 mushrooms, sliced
1/2 cup spinach, plus extra for the assembly
ground coriander, salt & pepper – for seasoning
1 tsp extra virgin olive oil
balsamic vinegar, a drizzle
1 slice swiss cheese
1. Toast 2 bread slices. Spread Beetroot Hummus on BOTH slices.
2. Slice up the vegetables. Heat a non-stick pan with some olive oil. Add the onions, sliced mushrooms, and spinach leaves. Season with salt & pepper. Sprinkle some ground coriander on top and add a drizzle of balsamic vinegar. Caramelize the veggies in medium heat (for about 3-5min). Make sure the spinach leaves are cooked and the mushrooms have reduced in size.
3. Now for the assembly. Add the vegetables to one bread slice. Top with the swiss cheese. On the other half arrange some lettuce or more spinach leaves. Put together the sandwich. If desired, use a panini press to melt the cheese. If you do not own a panini press – you can simply put the sandwich back on the non-stick pan and press it gently with a spatula. Warm each side for 1-2min. and the flip over. (I used the second method).
4. Cut in half and enjoy!
What are your favorite vegetarian sandwiches? Please post comments and suggest ideas!