Quarry Sandwich
Meet the Quarry Sandwich: a rustic, flavor-packed creation that takes your lunch game to the next level. Built on a foundation of crusty ciabatta or sourdough bread, this hearty sandwich is layered with roasted eggplant, zucchini, and red bell pepper for a medley of smoky, caramelized vegetables. Whether you go with savory roast beef or opt for grilled tofu for a vegetarian twist, the protein pairs perfectly with melted Swiss cheese and vibrant spinach leaves. The star of the show is the tangy herb mayo made with garlic, fresh basil, Dijon mustard, and a hint of lemon, elevating every bite with zest and creaminess. Toasted to perfection and sliced into generous portions, this sandwich is ideal for sharing—or keeping all to yourself. Perfect for lunch, picnics, or casual dinners, the Quarry Sandwich combines simple ingredients with gourmet flair to make a lasting impression.
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Recipe Information
Ingredients
- 1 loaf Crusty bread (such as ciabatta or sourdough)
- 3 tablespoons Olive oil
- 1 medium Eggplant
- 1 medium Zucchini
- 1 whole Red bell pepper
- 2 cups Spinach leaves
- 6 slices Roast beef (or grilled tofu for a vegetarian version)
- 4 slices Swiss cheese
- 10 leaves Fresh basil leaves
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 1 teaspoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplant, zucchini, and red bell pepper into 1/4-inch thick slices. Toss them in 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Spread the vegetables on a baking sheet in a single layer and roast for 12-15 minutes, flipping halfway through. Remove from the oven and allow them to cool slightly.
While the vegetables roast, prepare the herb mayo. In a small bowl, mix the mayonnaise, Dijon mustard, minced garlic, lemon juice, and finely chopped basil leaves. Set aside.
Slice the loaf of crusty bread horizontally into two equal halves. Brush the cut sides with the remaining 1 tablespoon of olive oil.
Toast the bread in the oven at 400°F (200°C) for 5 minutes, until lightly crispy.
Spread a generous layer of the herb mayo on both sides of the toasted bread.
On the bottom half of the bread, layer the roasted vegetables, roast beef or grilled tofu, Swiss cheese, and fresh spinach leaves.
Place the top half of the bread on the sandwich and press down gently to compact the layers.
Slice the sandwich into 4 equal portions. Serve immediately and enjoy your Quarry Sandwich!
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 9.4 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 268 mg | 21% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 875 mg | 19% | |
*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.
