Roasted Vegetarian Sandwich With Brie Cheese Light Recipes

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37 BEST EVER VEGETARIAN SANDWICH RECIPES



37 Best Ever Vegetarian Sandwich Recipes image

Breakfast, lunch, dinner or midnight snack, our best vegetarian sandwich recipes and ideas are all here and waiting to be made by you!

Provided by Hurry The Food Up

Time 8m

Number Of Ingredients 5

1 banana
2 slices wholegrain bread
1 tbsp peanut butter
½ tsp cinnamon
1 tbsp olive oil ((or coconut oil))

Steps:

  • Are you really looking for directions? Or just being lazy? It's a sandwich dude.
  • But fine:
  • Smear the peanut butter on both slices of bread.
  • Cut the banana into about 8mm thick slices and layer them over just ONE slice of bread.
  • Sprinkle cinnamon over them.
  • Place both slices on top of each other.
  • Add oil to the pan and fry both sides for 2-3 minutes until nice and brown and yummy and tasty and boom! Back to bed.

Nutrition Facts : ServingSize 207 g, Calories 442 kcal, Carbohydrate 57 g, Protein 15 g, Fat 20 g, SaturatedFat 4 g, TransFat 0.5 g, Sodium 376 mg, Fiber 9.5 g, Sugar 19.9 g

ROASTED VEGETARIAN SANDWICH WITH BRIE CHEESE (LIGHT)



Roasted Vegetarian Sandwich With Brie Cheese (Light) image

Make and share this Roasted Vegetarian Sandwich With Brie Cheese (Light) recipe from Food.com.

Provided by Redsie

Categories     Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 large red onion, sliced
1 red bell pepper, cut in 8 wedges
1 large portabella mushroom, sliced thickly
1 zucchini, sliced in 3 lengthwise pieces
2 tablespoons pesto sauce
2 tablespoons light sour cream
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon minced garlic
4 large rolls, sliced lengthwise (each approx. 3-1/2 oz)
2 ounces brie cheese, sliced thinly

Steps:

  • Preheat oven to 450°F Line a rimmed baking sheet with foil.
  • Place onion, pepper, mushroom, and zucchini on prepared baking sheet. Spray vegetables lightly with cooking spray. Roast vegetables, turning once, for 30 to 35 minutes, or until tender.
  • Meanwhile, in a small bowl, combine pesto and sour cream.
  • Once vegetables are roasted, cut into pieces that fit the shape of the bread. Toss with oil, vinegar, and garlic.
  • Spread pesto mixture over bread; top with vegetable mixture and Brie. Cut in half.

Nutrition Facts : Calories 143.4, Fat 5.4, SaturatedFat 1.9, Cholesterol 8.4, Sodium 206.5, Carbohydrate 18.5, Fiber 1.5, Sugar 2.6, Protein 5.2

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