Toasted Cheese Sandwich with Veggies

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Sandwiches/Wraps

Vegetarian

Gluten-Free

Vegan

A delicious & healthy twist on a grilled cheese sandwich with roasted vegetables and a tasty vegan cheese option.

About the recipe

This open-face toasted cheese sandwich is a perfect light dinner or lunch and pairs perfectly with the classic creamy tomato soup or any comfort soup. This whole food plant-forward recipe has both a vegan and a gluten-free option included in the tips section.

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Ingredients Directions Nutrition facts

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Ingredients

Makes 8 Slices Open-Face or 4 Sandwiches | Serves 4

8 slices of bread (whole grain or gluten-free option)
2-3 tablespoons extra virgin olive oil
¼- ½ teaspoon granulated garlic powder
¼ - ½ teaspoon red chili flakes
1½ cups grated mozzarella cheese or make it vegan with 1½ cups Pine Nut “Cheese” (recipe below)
1 small onion, sliced
1 sweet red bell pepper, slices or option to use sliced jalapeno pepper
2 roma tomatoes, thinly sliced
Option: asparagus, mushrooms, eggplant for seasonal vegetable option
Salt and pepper to taste
2 cups arugula

Ingredients to Make it Vegan use Pine Nut “Cheese”: Makes 1½ cups

½ cup macadamia nuts
2 tablespoons pine nuts, lightly toasted
1½ cups water, divided
1 large garlic clove, chopped
1 tablespoon nutritional yeast
zest of 1 lemon, or to taste
¼ teaspoon salt, or to taste

Directions

‍

Preheat oven to 400 degrees.

Prepare slices of bread. Place slices of bread or roll halves on a parchment lined baking sheet. Drizzle olive oil over each slice of bread and sprinkle with garlic powder, red chili flakes. Top with 1½ cups grated mozzarella cheese or try the vegan Pine Nut “Cheese” and follow directions in step #3 and spread ¼ cup of Pine Nut Vegan “Cheese” on each slice of bread.

Vegan Option prepare Pine Nut “Cheese”:
Place all the Pine Nut “Cheese” ingredients into a blender bowl. Blend until very smooth adding just enough additional water to form a thick creamy consistency with no gritty texture. Stop the blender frequently and scrap the sides with a rubber spatula for even blending. Adjust the lemon juice and salt to balance flavor to your personal preference. The taste should be rich and slightly tangy. Cover and refrigerate the “Cheese” until serving.

Prepare Vegetables of choice and layer ½ cup of sliced veggies of your choice on the cheese layer of each slice of bread.

Place the baking sheet in the preheated oven for 10-12 minutes or until veggies are roasted and cheese is melted.

Top each toasted “cheese” slice with ¼ cup arugula leaves just before serving.

Serve with soup or salad. Perfect when served with the Creamy Tomato Soup (recipe in DCW Recipe Library) for a perfect lunch or light dinner that is a healthy twist on the classic and timeless tomato soup and grilled cheese.

Tips

Using slices of whole grain bread will boost the fiber and nutritional value of this meal. Rolls can be sliced in half and used to replace slices of bread.

The vegan cheese option is delicious and a must try option for this Toasted “Cheese” Sandwich.

The veggies can be your choice of veggies. Our family favorite is slices of onions, jalapenos and tomatoes. If you don’t like it spicy, try replacing the jalapenos slices with sweet red peppers.

Make it gluten-free by using a gluten-free bread of choice.

Nutrition facts

Serving size

2 slices

Amount per serving

Calories

299

Protein

Total carbohydrate

Dietary fiber

Added sugars

Total fat

Cholesterol

omega 3 short chain fatty acids

Sodium

927

Potassium

867

Vitamin c

Iron

Calcium

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