Grilled Vegetable Sandwiches

1. March, 2009

I often make these when I have some "past their best" vegetables in the fridge. My husband absolutely loves these sandwiches and I have to admit, so do I. They are the perfect light meal or lunch and they are a favourite at small and informal dinner parties. Note that Ciabatta bread can contain yeast so if you have to watch out for yeast in food, you might have to look for a bread that is suitable for your needs. Note also that I buy my pesto from a health food store but you can of course make your own. Pesto contains pine nuts which many people are allergic to, just in case you are serving these at a dinner party!

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Lovely sandwiches, perfect as a light meal or lunch

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This recipe is:

Egg free
Nut free

This recipe is easy to make:

Lactose (dairy) free

Grilled Vegetable Sandwiches

Makes 4 sandwhiches

Ingredients

4 spelt Ciabatta or similar bread (preferably without yeast)
2 tablespoons pesto (green)
5 tablespoons creme fraiche (low fat, without gelatin)
1 small zucchini, sliced lengthwise lengthwise
1 pepper (red, yellow or orange), sliced lengthwise
10 mushrooms (any type you prefer), sliced thinly
4 sun dried tomatoes, chopped finely
8 cherry tomatoes, sliced in halves
100 grams (3½ oz) low fat cheese (such as low fat mozarella or Gouda), grated
Pinch of salt (Himalaya or sea salt) and pepper (black)

Preparation

In a small bowl, combine the 2 tablespoons pesto and 5 tablespoons creme fraiche. Set aside.
Halve the zucchini and cut into thick slices lengthwise.
Cut the pepper into 4 slices lengthwise.
Slice the mushrooms thinly.
Transfer the mushrooms to a frying pan and heat for 10 minutes (with a couple of tablespoons water), add a pinch of salt and pepper.
Pat any excess oil off the 4 sun dried tomatoes and slice finely.
Halve the 8 cherry tomatoes.
Grate the 100 grams cheese.
Place baking parchment on a baking tray.
Place the zucchini and the pepper slices (skin side down) on the baking parchment.
Place on the highest shelf in the oven and bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 30 minutes.
Once ready, transfer the pepper slices into a plastic bag and wait for 5 minutes. Then peel the skin off.
Slice the ciabatta in halves lengthwise and spread the pesto mix on each half.
Divide the cherry tomatoes, mushrooms, zucchini, peppers, sun dried tomatoes and cheese on top of each half.
Add a pinch of salt and pepper if needed and close each sandwich.
Heat a sandwich grill and grill the sandwiches for 5 minutes on high heat.

Tips

You can use vegan cheese, pesto and creme fraiche if you are lactose intolerant or vegan.
You can use other vegetables such as eggplants, jalapenos, lettuce, olives and sweetcorn.
You might be able to purchase grilled vegetables in jars, just make sure they are organic without additives, colourings and flavourings.
You can use mayonnaise instead of the creme fraiche, just keep in mind that it often contains sugar, lactose and additives.