Stovetop Veggie Sandwich

Meet the healthy late-night snack. Grab a bunch of your favorite veggies, a skillet and sauté your way to midnight. Stovetop Veggie Sandwich shines thanks to a schmear of goat cheese and a touch of balsamic and lemon.

A veggie sandwich with peppers, spinach, tomatoes, onions and goat cheese on a black slate with salt sprinkles

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The best late-night snack

When hunger strikes, what do you normally do? Order takeout? Scrounge up a frozen pizza? Or pour a big bowl of your fav cereal?

Sorry – forgot. You’re STILL HUNGRY. If you’re not too tired, there’s a solution right in your veggie drawer (you do have a veggie drawer, right? That’s still a thing?) This will be quick because YOU’RE HUNGRY.

Ingredients to keep on hand for the best veggie sandwich

Raw veggies in a stainless skillet with a gingham napkin tied on the handle on a black background.

The key to making a great veggie sandwich is the perfect combo of veggies. You want a lot a bright happy color, right? Because there’s nothing worse than gray vegetables. Yuck.

Some suggestions:

  • red and yellow peppers,
  • bright white onion,
  • screaming red cherry tomatoes
  • a big handful of baby spinach.
  • And for a bit of hot and sweet, some peppadew peppers

Finally, it wouldn’t be a sandwich without some crusty bread. I love a good ciabatta roll because it toasts up well and the airy pockets hold all the good stuff.

Steps to making a great veggie sandwich

cherry tomatoes and onions sauteed in a stainless skillet with a gingham napkin tied on the handle.
red and yellow peppers, spinach, onions and tomatoes sauteed in a stainless pan with a black and white gingham napkin.
  1. Heat your skillet to medium heat.
  2. Add a swirl of oil and add your sliced onions and tomatoes giving them a nice head start. They need a little more time to caramelize.
  3. Toss in your red peppers and mushrooms for the next five minutes.
  4. At the last minute, add some minced garlic and a big handful of spinach. Sauté them very quickly with the rest of the veggies.
  5. Right at the end, squeeze some lemon and a nice drizzle of good balsamic over top.

Assemble the sandwich

two halves of veggie sandwich facing forward one angled on top of the other on a slate board.

Bread:

You have a few options here:

  • Toast your roll in the toaster
  • Broil it in the oven after brushing it with a little olive oil
  • No toasting

Basil:

Lay a couple of pieces of basil on the top side of the bun.

Schmear:

Then put two healthy slices of goat cheese on top of the basil. My favorite goat cheese is Silver Goat from Trader Joe’s. It’s reasonably priced and has the best tang.

Season the goat cheese with a little salt and pepper

Veggies:

On the other half of the bun, place a heap of those lemon balsamic sautéed veggies. Whatever doesn’t fit, either eat them right now because they’re SO good OR, if you’re a planner, save them for tomorrow’s morning eggs.

That’s it, my friend. I could go on and on about other veggie options like asparagus, zucchini, eggplant or delicata squash. If you’ve got ‘em, use ‘em!

Your late-night snacking game has just been upped. You’re welcome.

Tips

For a crowd: Multiply the quantities needed by 2. Or make mini versions on slider buns for a party. Open-faced toasts with the goat cheese on top and a drizzle of olive oil would make the perfect party bite!

For a few: Double the veggies and have one for dinner and the other for the next day’s lunch.

Made this recipe?

I’d love it if you’d share your review and leave a star rating and comment!


A vegetable sandwich with peppers, spinach, tomatoes, onions and goat cheese on a black slate with salt sprinkles.
5 from 1 vote

Stovetop Veggie Sandwich

Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Servings 2

Ingredients
 

Instructions

  • In a large skillet over medium heat, heat oil until shimmering. Don't overheat the pan. You don't want to burn the vegetables.
  • Add the onions and tomatoes. Saute for approximately 7-10 minutes until golden brown and tomatoes have softened a bit.
  • To the veggie skillet, add the red peppers and portobellos and saute for an additional 5-6 minutes or so. You can go longer if you like your peppers softer.
  • Right before serving add the garlic and the spinach and toss it all around for 1 minute.
  • Squeeze the lemon (minus the seeds of course) and drizzle with the balsamic scraping up all the good stuff at the bottom of the pan.
  • If your bun is especially doughy, remove a little of the inside of the top half of the bun. I'll leave it up to you what you do with it.
  • Lay three basil leaves in the top half of one bun and top with half the goat cheese.
  • On the bottom half of the bun, lay the vegetables. Close up the sandwich and repeat with the second sandwich. Happy late night!
Course: Lunch
Cuisine: Sandwich
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!

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2 Comments

    1. Thanks Jen! I’d love to hear how you make yours. I love a meal that comes from literally standing in front of the fridge!