Roasted Veggie Sandwich with Creamy Avocado Spread

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Before my journey to become vegan, I never really paid much attention to the vegetarian options on a restaurant menu, much less if there were any vegan options.  Since last summer, that’s the first thing I look for.  What can I find that has that tiny little “V” next to it and which of these options sound the most appealing?  Without realizing it, some of my favorite restaurants had some amazing options I never knew I’d love so much.  

There’s an interesting restaurant in one of the most interesting parts of Louisville called Cafe 360.  It’s a hookah bar that’s open 24 hours!  Oddly enough, it has some of the best, most inexpensive food in the area as well.  Not only that, but their menu is incredibly extensive with meals ranging from Indian to Mexican to Italian to American.  Tons of options and they’re willing to make almost anything vegan or vegetarian if they can.  

My all time favorite thing from Cafe 360 is their Roasted Veggie Sandwich.  Since they’re not exactly close to where I live, I decided to try and replicate my favorite sandwich and I was most certainly not disappointed!  Here’s the recipe!

Sandwich ingredients:

8 slices of sourdough bread
1 cup of vegan mozzarella cheese 
2 zucchini, sliced
2 yellow squash, sliced
10-12 baby portobella mushrooms, sliced
1/2 sweet onion, sliced
1 red pepper, sliced
1/4 cup balsamic vinegar
1/8 cup EVOO
1/2 tablespoon salt
1 tablespoon pepper
4 teaspoons vegan butter

Avocado spread:

2 ripe avocados
1/3 cup vegan sour cream
3 tablespoons lime juice
1/2 tablespoon garlic powder
1 teaspoon salt

Roasted Veggie Sandwich with Avocado Spread

 

Preheat oven to 400 degrees.  In a large bowl, add your cut veggies as well as balsamic, EVOO, salt and pepper.  Mix until all veggies are lightly coated and spread onto a cookie sheet.  Cover with foil and bake for 25 minutes, taking off the foil for the last 5 minutes. 

Roasted Veggie Sandwich with Avocado Spread

While veggies are cooking, put together the avocado spread.  Cut the avocados in half, removing the seed and add to a small bowl.  Mash as much as you can with a potato masher until slightly chunky (I highly recommend you do this first.  I skipped this step originally (as you can see from the picture) and there was avocado everywhere!).  Add sour cream, lime juice, garlic powder and salt.  With a hand mixer, blend until smooth.  Refrigerate until ready to use, covering with plastic wrap.

Once your veggies are done, let cool slightly.  These sandwiches are essentially made like a grilled cheese, so if you have large grill pan to make all the sandwiches at a time, go for it.  If not a large skillet will do.  Start your skillet over medium heat and add a teaspoon of butter to let melt.  Add two slices of bread and add 1/4 cup of cheese to one slice of bread.  Let melt slightly.  Add a generous portion of veggies on top of the cheese until cheese is completely melted and bread is golden brown.  You can check if the bread is golden based off the empty slice, which is just there to get brown. Remove from skillet and add avocado spread to the empty slice of grilled bread.  Put your sandwich together, cut in half and enjoy!  Repeat these steps for the rest of the sandwiches if you’re doing them one at a time. 

Happy eating!

 Roasted Veggie Sandwich with Avocado Spread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roasted Veggie Sandwich with Creamy Avocado Spread
Serves 4
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Sandwich ingredients
  1. 8 slices of sourdough bread
  2. 1 cup of vegan mozzarella cheese
  3. 2 zucchini, sliced
  4. 2 yellow squash, sliced
  5. 10-12 baby portobella mushrooms, sliced
  6. 1/2 sweet onion, sliced
  7. 1 red pepper, sliced
  8. 1/4 cup balsamic vinegar
  9. 1/8 cup EVOO
  10. 1/2 tablespoon salt
  11. 1 tablespoon pepper
  12. 4 teaspoons vegan butter
Avocado spread
  1. 2 ripe avocados
  2. 1/3 cup vegan sour cream
  3. 3 tablespoons lime juice
  4. 1/2 tablespoon garlic powder
  5. 1 teaspoon salt
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, add your cut veggies as well as balsamic, EVOO, salt and pepper.
  3. Mix until all veggies are lightly coated and spread onto a cookie sheet. Cover with foil and bake for 25 minutes, taking off the foil for the last 5 minutes.
  4. While veggies are cooking, put together the avocado spread. Cut the avocados in half, removing the seed and add to a small bowl.
  5. Mash as much as you can with a potato masher until slightly chunky.
  6. Add sour cream, lime juice, garlic powder and salt.
  7. With a hand mixer, blend until smooth. Refrigerate until ready to use, covering with plastic wrap.
  8. Once your veggies are done, let cool slightly.
  9. Start your skillet over medium heat and add a teaspoon of butter to let melt.
  10. Add two slices of bread and add 1/4 cup of cheese to one slice of bread. Let melt slightly.
  11. Add a generous portion of veggies on top of the cheese until cheese is completely melted and bread is golden brown. You can check if the bread is golden based off the empty slice, which is just there to get brown.
  12. Remove from skillet and add avocado spread to the empty slice of grilled bread.
  13. Put your sandwich together, cut in half and enjoy!
  14. Repeat steps for the rest of the sandwiches
Notes
  1. These sandwiches are essentially made like a grilled cheese, so if you have large grill pan to make all the sandwiches at a time, go for it. If not a large skillet will do.
My Fat Healthy Life http://myfathealthylife.com/
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2 Comments
  1. May 22, 2014
  2. May 22, 2014

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