Hot Salad Cheese Sandwiches
Satisfy your cravings with these irresistible Hot Salad Cheese Sandwiches – a fusion of vibrant, sautéed vegetables and gooey cheddar cheese, all tucked inside perfectly toasted bread. This recipe brings together an array of fresh ingredients, including bell peppers, zucchini, cherry tomatoes, and baby spinach, seasoned with Italian herbs and a hint of chili flakes for a punch of flavor. The mixture is bound together with creamy mayonnaise and melted cheese, creating a hearty filling that's both nutritious and indulgent. Ready in just 35 minutes, these sandwiches are perfect for a quick lunch, snack, or light dinner. Serve them fresh off the griddle for a crispy exterior and a warm, cheesy, veggie-packed center that’s sure to delight. Perfect for veggie lovers and cheese enthusiasts alike!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 2 cloves Garlic cloves
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Carrot
- 1 medium Zucchini
- 1 small Red onion
- 8 pieces Cherry tomatoes
- 1 cup Baby spinach
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Italian seasoning
- 0.25 teaspoons Crushed red chili flakes
- 4 tablespoons Mayonnaise
- 1 cup Shredded cheddar cheese
- 8 slices Sandwich bread
- 2 tablespoons Unsalted butter (for toasting)
Instructions
Heat a skillet over medium heat and melt 2 tablespoons of butter.
Finely chop the garlic, red bell pepper, green bell pepper, carrot, zucchini, and red onion. Halve the cherry tomatoes.
Add the chopped garlic to the skillet and sauté for 30 seconds until aromatic.
Add the chopped peppers, carrot, zucchini, and red onion to the skillet and cook for 5-6 minutes, stirring occasionally, until softened.
Stir in the cherry tomatoes and baby spinach. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften slightly.
Season the vegetable mixture with salt, black pepper, Italian seasoning, and crushed red chili flakes. Mix well and remove the skillet from heat.
In a bowl, combine the cooked vegetable mixture with mayonnaise and shredded cheddar cheese. Stir until thoroughly combined and set aside.
Preheat a griddle or large skillet over medium heat. Lightly butter one side of each bread slice using the unsalted butter.
Take one bread slice (buttered side down) and spoon 2-3 tablespoons of the hot salad-cheese mixture onto the unbuttered side. Spread evenly. Place another bread slice on top (buttered side up). Repeat for the rest of the sandwiches.
Place the sandwiches on the preheated griddle and cook each side for 2-3 minutes or until golden brown and the cheese is melted.
Slice the sandwiches diagonally and serve hot.
Nutrition Facts
Calories |
2103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 5236 mg | 228% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 48.6 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1231 mg | 95% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1937 mg | 41% | |
*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.
