Low Sodium Grilled Vegetable Sandwich
Elevate your sandwich game with this delightful Low Sodium Grilled Vegetable Sandwich—a heart-healthy, flavor-packed option perfect for lunch or dinner. Featuring smoky grilled zucchini, red bell pepper, eggplant, and red onion, paired with creamy low sodium mozzarella cheese and aromatic fresh basil, this sandwich is a celebration of wholesome, garden-fresh ingredients. The vegetables are tossed in a simple blend of olive oil, balsamic vinegar, and spices before charring to perfection, adding depth and caramelized goodness. Nestled between whole grain bread grilled to crispy golden perfection, every bite is balanced, nutritious, and satisfying. Finished with a hint of lemon juice for brightness, this tasty creation meets your low-sodium needs without compromising on flavor. Whether you're seeking a vegetarian option or simply a nutrient-rich meal, this grilled vegetable sandwich is your new go-to recipe for guilt-free indulgence!
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Recipe Information
Ingredients
- 8 slices Whole grain sandwich bread
- 1 medium Zucchini
- 1 large Red bell pepper
- 0.5 medium Eggplant
- 1 small Red onion
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Balsamic vinegar
- 0.5 cup Fresh basil leaves
- 4 slices Low sodium mozzarella cheese
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 1 teaspoon Lemon juice
- 2 tablespoons Butter (unsalted)
Instructions
Preheat your grill or a grill pan over medium-high heat.
Slice the zucchini and eggplant into 1/4-inch rounds. Julienne the red bell pepper and slice the red onion into rings.
In a large bowl, toss the vegetables with olive oil, balsamic vinegar, black pepper, and garlic powder until well coated.
Place the vegetables on the grill in a single layer. Cook for about 3-4 minutes per side, or until they are tender and have nice grill marks. Remove them from the grill and set aside.
Spread a thin layer of unsalted butter on one side of each slice of the whole grain bread.
Lay out four slices of bread, butter side down. Layer with grilled vegetables, a slice of mozzarella cheese, and fresh basil leaves. Top with the remaining bread slices, butter side up.
Heat a large skillet over medium heat. Add the sandwiches and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
Remove the sandwiches from the skillet, drizzle with a teaspoon of lemon juice, and let them cool slightly. Slice each sandwich in half and serve warm.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 3413 mg | 148% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 50.8 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1316 mg | 101% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1959 mg | 42% | |
*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.
