Stovetop Veggie Sandwich
Meet the freshest 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. Perfect light dinner for 1 or 2!
Servings 2
Ingredients
- 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 1/2 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
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!
