Grilled Vegetarian Club Sandwich
Elevate your sandwich game with this Grilled Vegetarian Club Sandwich, a colorful medley of smoky, charred vegetables layered between toasty sourdough bread slices. Packed with flavor and nutrition, this hearty vegetarian delight features grilled zucchini, sweet red bell peppers, and meaty portobello mushrooms brushed with a smoky paprika-infused olive oil. A creamy spread of hummus and mashed avocado lends richness, while fresh baby spinach and optional crumbles of feta add texture and tang. This sandwich is easy to prepare in just 25 minutes and makes the perfect quick lunch or a satisfying dinner for two. Whether you’re looking for a health-conscious meal or a meatless twist on a classic club sandwich, this recipe delivers big on flavor and comfort.
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Recipe Information
Ingredients
- 6 pieces sourdough bread slices
- 1 medium zucchini
- 1 whole red bell pepper
- 2 whole portobello mushrooms
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup hummus (any flavor)
- 1 whole ripe avocado
- 1 cup baby spinach leaves
- 0.25 cup feta cheese (optional)
Instructions
Preheat a grill pan or outdoor grill over medium-high heat.
Slice the zucchini lengthwise into 1/4-inch thick slices. Cut the red bell pepper into quarters, removing seeds and core. Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon.
In a small bowl, mix together olive oil, smoked paprika, garlic powder, salt, and black pepper. Brush this mixture onto both sides of the zucchini, red bell pepper, and portobello mushrooms.
Place the vegetables on the grill. Cook the zucchini for 2-3 minutes per side, the red bell pepper for about 4-5 minutes per side, and the mushrooms for 4-5 minutes per side, or until softened and slightly charred. Remove from the grill and set aside.
Toast the sourdough bread slices on the grill for about 1 minute per side, or until lightly golden and crisp.
Spread a generous layer of hummus on one side of each bread slice.
Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork and season with a pinch of salt and pepper.
To assemble each sandwich, layer as follows: start with a slice of hummus-covered bread, add a layer of grilled zucchini slices, a portion of mashed avocado, baby spinach leaves, and crumbled feta cheese if using. Top with another slice of hummus-covered bread and add grilled red bell pepper slices and portobello mushrooms. Finish with the final slice of bread, hummus side down.
Secure the sandwich layers with toothpicks if needed and slice each sandwich into halves or quarters. Serve immediately and enjoy your Grilled Vegetarian Club Sandwich!
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 5278 mg | 229% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 30.2 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3223 mg | 69% | |
*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.
