I love a hearty veggie sandwich and this recipe absolutely delivers. With Mother’s Day fast approaching, this recipe is a quick, nutritious, yet elegant dish to serve to any loving mama. It’s filled with thick layers of grilled eggplant, roasted red peppers and velvety avocado. In partnership with Real California Milk, I used a Latino cheese farmed in California named Oaxaca. It’s mild in flavor, yet thick and melts beautifully. I thought it was the perfect cheese for this hearty vegetable sandwich!
Vegetarian Sandwich Recipe
The veggie sandwich also has a creamy spread using another Hispanic product from Real California Milk – crema. Similar to sour cream, Mexican crema is tangy and the perfect consistency for spreads and sauces. It’s a really versatile product. I made a quick spread with lime and cilantro that paired well with the vegetables. Enjoy! And feliz Dia de las Madres!
Cilantro Lime Crema
Vegetable Sandwich Ingredients:
– 1 loaf of thick, dark grain bread (I used pumpernickel)
– 1 eggplant, sliced in rounds
– 1 jar of roasted red peppers
– 1 avocado
– 1 package of Real California Cheese Oaxaca cheese (look for the seal!)
– Salt/Pepper
– Olive oil, just enough to grill vegetables
Veggie Sandwich – Cilantro Lime Crema Ingredients:
– 3 tablespoons of Real California Cheese Mexican crema (look for the seal!)
– 1 lime, zest and juice
– 1 stalk of green onion, using the whole thing
* I squeezed a bit of lemon juice to increase the tanginess. Taste, test and cook to your palate.
Vegetarian Sandwich Instructions:
Brush your eggplant layers with a thin coating of olive oil and sprinkle with salt and pepper. On a grill (mine was an indoor grill, but Hubby will be making my sandwich on the outdoor grill tomorrow!), cook the eggplant on both sides for approximately 4 minutes, or until they have a caramelized color. I also removed the roasted red peppers from the jar and grilled those for a few minutes, just to remove any access liquid. Half and segment your avocado. Set everything aside.
While your vegetables are grilling, make your Cilantro Lime Crema by mixing all your ingredients together. Don’t forget the lime zest and be sure to taste and test according to your palate! More salt (although it shouldn’t)? More tang? That’s the beauty of cooking – it’s personal!
Before assembling your veggie sandwich, brush the outsides of your bread with a bit of butter or olive oil.
Assemble your vegetarian sandwich by spreading one side with your crema mixture, layer of Oaxaca cheese, veggies, and extra chopped cilantro for good measure. Grill for a few minutes or until the Oaxaca cheese has melted and the bread has toasted.
Cooking is such a personal experience, and should especially be so when done in honor of our mother’s. Try experimenting with different veggies – zucchini would be great, too! Pick hearty vegetables that will fill you up and create dense layers. Add a wonderful, tangy cheese, like this Oaxaca, that will enhance the flavors. And don’t be afraid to make your own spreads – when you cook homemade, your love and attention to flavors is felt. From fresh zest and juice to just the perfect amount of seasonings – I promise that mama will taste the love!
