Best Garden Vegetable Sandwich Recipes

GARDEN VEGETABLE SANDWICH

Garden Vegetable Sandwich image

This is a very simple vegetable sandwich that's perfect for breakfast, or as a healthy snack at any other time of the day. Since the ingredients are so basic and readily available, it's immensely convenient for an energy booster anytime, anywhere! Besdies, it's quite a treat to the taste-buds as well :-)

Provided by Anu_N

Categories Breakfast

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 8

Ingredients

2 slices whole wheat bread
1 small tomatoes, chopped
1 tablespoon cabbage, grated
1 tablespoon carrot, grated
2 tablespoons tomato ketchup (I prefer plain)
1 tablespoon cheddar cheese, grated (any other cheese will do as well)
1/2 teaspoon pepper (vary according to your liking!)
1/4 teaspoon salt (or, to taste)

Steps:

In a small bowl, mix the chopped tomato, grated cabbage, carrot, cheese and tomato ketchup together, along with salt.
Cover one slice of bread with this vegetable mixture and season it with pepper.
Now put the other slice of bread on top of the vegetable-covered one, and your sandwich is ready to eat!
You can also grill this sandwich if you like, or top it with some more grated cheese and pop it in the oven for about 5-10 minutes at 350 C.

GARDEN VEGETABLE GRILLED SANDWICH

Garden Vegetable Grilled Sandwich image

Sliced zucchini and tomatoes make this grilled spicy cheese sandwich a must-try for vegetable lovers.

Provided by My Food and Family

Categories Meal Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 slices red onion (1/4 inch thick)
2 portobello mushroom caps (4 inch)
4 slices zucchini (1/2 inch thick)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
4 whole wheat sandwich roll s
1/4 cup PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
1 tomato, cut into 4 slices
4 KRAFT 2% Milk Pepperjack Singles

Steps:

Heat grill to medium heat.
Grill vegetables 5 to 7 min or until crisp-tender, turning and brushing occasionally with dressing. Meanwhile, grill rolls, cut-sides down, 1 to 2 min. or until lightly toasted.
Remove vegetables and rolls from grill. Cut mushrooms into thin strips. Separate onions into rings.
Spread rolls with reduced-fat cream cheese; fill with grilled vegetables, tomatoes and 2% Milk Singles.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 810 mg, Carbohydrate 26 g, Fiber 4 g, Sugar 5 g, Protein 9 g

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