Dairy-Free Grilled Vegetable and Cheese Sandwich
Indulge in the ultimate plant-based comfort food with our Dairy-Free Grilled Vegetable and Cheese Sandwich. Packed with vibrant, smoky flavors, this recipe features perfectly charred red bell peppers, zucchini, and eggplant layered alongside creamy, melted dairy-free cheese and fresh baby spinach. A touch of balsamic vinegar enhances the vegetables' natural sweetness, while a crisp golden crust on sourdough bread brings everything together. Quick and easy to prepare, this sandwich is ideal for lunch or a light dinner. It's the perfect choice for vegans, the dairy-intolerant, or anyone craving a grilled sandwich with a twist. Try it today for a wholesome, guilt-free delight!
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Recipe Information
Ingredients
- 4 slices sourdough bread slices
- 1 red bell pepper
- 1 medium zucchini
- 0.5 small eggplant
- 2 tablespoons olive oil
- 4 slices dairy-free cheese slices
- 1 cup baby spinach leaves
- 1 tablespoon balsamic vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons dairy-free butter or margarine
Instructions
Preheat your grill or grill pan to medium-high heat.
Slice the red bell pepper, zucchini, and eggplant into thin, even slices for uniform grilling.
In a large bowl, combine the sliced vegetables with olive oil, salt, pepper, and garlic powder. Toss to ensure the vegetables are coated evenly.
Place the vegetables on the grill and cook for 4-5 minutes per side until they are tender and have distinct grill marks.
Meanwhile, spread a thin layer of dairy-free butter or margarine on one side of each bread slice.
Once the vegetables are grilled, assemble the sandwiches. Start by placing one slice of bread, buttered side down, on a clean surface. Layer it with grilled vegetables, a slice of dairy-free cheese, and a handful of baby spinach leaves.
Drizzle a little balsamic vinegar on top of the spinach leaves for added flavor.
Top the sandwich with another slice of bread, buttered side up.
Heat a skillet over medium heat and place the assembled sandwiches on the skillet.
Cook each sandwich for about 3-4 minutes per side or until the bread is golden brown and the dairy-free cheese is melted.
Remove the sandwiches from the skillet, slice in half, and serve immediately.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4939 mg | 215% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 29.2 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 724 mg | 56% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1429 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
