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

Stovetop Veggie Sandwich

Course Lunch
Cuisine Sandwich
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2


  • 2 ciabatta roll split, set aside
  • 2 Tbsp oil avocado, sunflower or olive
  • ½ red or white onion sliced thin
  • ½ pint cherry tomatoes
  • 1 each red and yellow peppers
  • 2 portabello mushrooms
  • 5 oz baby spinach or ½ bag or container
  • 2 cloves garlic minced
  • 1 Tbsp balsamic vinegar or a healthy glug - you might want more
  • ½ lemon juiced
  • 2 oz goat cheese or 3 slices/sandwich
  • 6 fresh basil leaves


  • 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!