Best California Veggie Sandwich Recipes

CALIFORNIA GRILLED VEGGIE SANDWICH

California Grilled Veggie Sandwich image

I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.

Provided by Anonymous

Categories Main Dish Recipes Sandwich Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
⅛ cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese

Steps:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g

CALIFORNIA VEGGIE SANDWICH

California Veggie Sandwich image

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.

Provided by Chris Morocco

Categories Bon Appétit Sandwich Lunch Avocado Pickles Buttermilk Goat Cheese Vegetarian Cucumber

Yield Serves 4

Number Of Ingredients 19

Ingredients

For the pickled vegetables:
2 cups apple cider vinegar
1/2 cup (packed) light brown sugar
1/4 cup kosher salt
4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles
For the dressing and assembly:
1/4 cup buttermilk
1/4 cup plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 ripe avocados, halved
6 ounces fresh goat cheese
6 cups mixed lettuce leaves, ribs removed if thick
8 slices multigrain bread, toasted
1/2 English hothouse cucumber, thinly sliced on a diagonal
2 cups sprouts
Special Equipment
2 heatproof 1-qt. glass jars

Steps:

Make the pickled vegetables:
Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
Make the dressing and assemble:
Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.
Do Ahead
Pickles can be made 2 weeks ahead. Keep chilled.

CALIFORNIA VEGGIE SANDWICH

California Veggie Sandwich image

Don't forget the vegetarians on your next picnic. This sandwich piles high crunchy cucumber, carrot, and radish and pairs them with creamy goat cheese, avocado, and sprouts for a sandwich that will please veggie-eaters from the West coast to the East coast.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 1

Number Of Ingredients 9

Ingredients

1/4 red onion
Red-wine vinegar
2 slices multigrain bread
Fresh goat cheese
Thinly sliced cucumber
Alfalfa sprouts
Sliced avocado
Carrot, grated
Radish, grated

Steps:

Sprinkle onion slices with a few dashes red-wine vinegar; let sit 10 minutes. Lightly toast bread. Spread 1 slice with goat cheese and layer with cucumber, alfalfa sprouts, onions, avocado, and grated carrot and radish. Top with other slice bread.

Nutrition Facts : Calories 345 g, Fat 17 g, Fiber 11 g, Protein 13 g

CALIFORNIA GRILLED VEGGIE SANDWICH

California Grilled Veggie Sandwich image

Original recipe by Heather Johnson. Heather says, "I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbecue...however, either works fine."

Provided by ElizabethKnicely

Categories Lunch/Snacks

Time 50m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup mayonnaise
3 garlic cloves, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell pepper
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
focaccia bread, pieces split horizontally
1/2 cup crumbled feta cheese

Steps:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjo as open faced grilled sandwiches.

Nutrition Facts : Calories 203.2, Fat 16, SaturatedFat 4.5, Cholesterol 20.5, Sodium 321.5, Carbohydrate 11.9, Fiber 1.9, Sugar 6, Protein 4.3

LISA'S GRILLED CALIFORNIA VEGGIE SANDWICH

Lisa's Grilled California Veggie Sandwich image

Funny because this is a recipe I adopted that I was making for dinner. I will post all My pics by dinner time ;)

Provided by Lisa G. Sweet Pantry Gal

Categories Sandwiches

Time 15m

Number Of Ingredients 11

Ingredients

2 Tbsp red pepper hummus
4 slice multi grain bread loaf
1/2 avocado
1/2 tsp lemon juice
2 slice monterey jack cheese
1 red bell pepper, roasted
4 slice cucumber, peeled and sliced lengthwise
2 slice tomato
1/4 c alfalfa sprouts
salt and pepper to taste
grilled veggies of choice. (season)

Steps:

1. Slice the avocado and squeeze lemon juice and salt & pepper. Set aside. Spread roasted red pepper hummus on each slice of bread.
2. Next, top with cheese slices. Place roasted veggies on one side of bread. Used roasted red pepper and zuchinni.
3. Cover with cucumber and tomato slices. Season with S&P Top w/california avocado & sprouts and cover with second slice of bread. Cut in half and enjoy!

CALIFORNIA VEGGIE SANDWICH

california veggie sandwich image

this is a great vegetarian sandwich by adding your favorite sandwich spread you can customise it to your liking.

Provided by polly salama

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 slices sourdough bread
12 slices your favorite cheese
3 avocados, sliced thin
2 vine ripe tomatoes, sliced thin
1 red onion
2 cups mixed sprouts (optional)
mayonnaise or honey mustard (or whatever sandwich spread you like)
fresh ground pepper

Steps:

this makes four sandwiches so you will use three pieces of cheese for each sandwich and then use the other ingredients to build the sandwich.
butter each side of bread for toasting in a skillet.
toast each sandwich as you would a grilled cheese sandwich.
slice in half and serve.

CALIFORNIA VEGGIE SANDWICH

California Veggie Sandwich image

How to make California Veggie Sandwich

Provided by @MakeItYours

Number Of Ingredients 25

Ingredients

Simple Spinach Dip
9oz frozen chopped spinach, thawed
1 packet of dried vegetable recipe mix [I love this one]
1 cup plain Greek yogurt
1 cup high quality mayo [or a second cup of yogurt]
3 stems of green onion, chopped
1/4 tsp of garlic powder
1/8 tsp onion powder
salt and pepper, to taste
If you don't mind a few extra steps, I highly suggest grating extra vegetables
into the dip. I typically use a box grater to shred half a cucumber and
half a zucchini into the dip, plus some chopped broccoli florets too!
Thaw spinach, squeeze out the water with a handful of paper towels,
combine all ingredients, and chill for a minimum of 2 hours to lock in
the flavor and properly hydrate the dried vegetables!
Throw it together any time you have a few minutes to spare and enjoy
it as a sandwich spread and dip for veggies all week long!
It will stay fresh in the fridge for at least four days. If you wind up
adding oodles of extra vegetables like I do, feel free to add a bit of
extra mayo/yogurt to the dip to keep the spread creamy!
Looking for a vegan option? Use your favorite vegan sandwich spread
to make the dip or simply swap the spinach dip for guacamole
or your favorite hummus! With all the fun varieties
[everything from roasted red pepper to edamame]
the flavor combinations are endless!

Steps:

step 1: grab your spread
Who needs mayo when you have spinach dip!?
You can snag a store-bought variety or save yourself some dough and make your own!
step 2: choose your carb
One word: pumpernickel. It's perfection and a life-long addiction I credit to my papa. Most bakeries and grocery stores will carry a few variations: dark rye with onion, marbled rye, and perfect plain pumpernickel will compliment the spinach dip like no other. The heartier the bread you choose the better! Look for multi-grain blends and whole grains galore.
step 3: veg it up!
This is where you essentially empty out your crisper drawer and pile on all. the. veggies. Thinly slice carrots, bell peppers, avocado, cucumber, and tomatoes and pile on your favorite lettuce and sprouts.
step 4: faceplant
Spread a hearty layer of spinach dip on each slice of bread, pile on the vegetables and enjoy!
To whip this up in record time, plan ahead by making the spread and slicing your veggies in advance, then store them tightly wrapped in your fridge. When it's time to eat, all you'll have to do is assemble and annihilate your yummy sandwich!

CALIFORNIA VEGGIE SANDWICH

California Veggie Sandwich image

If you want to use store-bought giardiniera, skip the first step.

Provided by Annacia * @Annacia

Categories Sandwiches

Number Of Ingredients 17

Ingredients

FOR THE PICKLED VEGETABLES:
2 cup(s) apple cider vinegar
1/2 cup(s) (packed) light brown sugar
1/4 cup(s) kosher salt
4 cup(s) any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles
FOR THE DRESSING AND ASSEMBLY:
1/4 cup(s) buttermilk
1/4 cup(s) plain whole-milk greek yogurt
1 tablespoon(s) fresh lemon juice
6 tablespoon(s) olive oil, divided
- kosher salt, freshly ground pepper to taste
2 - ripe avocados, halved
6 ounce(s) fresh goat cheese
6 cup(s) mixed lettuce leaves, ribs removed if thick
8 slice(s) multigrain bread, toasted
1/2 - english hothouse cucumber, thinly sliced on a diagonal
2 cup(s) sprouts

Steps:

Make the pickled vegetables: Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
Make the dressing and assemble: Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.
Do Ahead Pickles can be made 2 weeks ahead. Keep chilled.