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Recipes – (Grilled or Sautéed) Healthy Veggie Sandwich

Sandwiches aren't always the healthiest food option, but a tasty one can be as healthy as you want it to be

When it comes to food, very few things beat a good sandwich. They’re quick, they’re straight to the point, and they get the job done. And sometimes you can even have two (or three).

Most of the time, sandwiches aren’t always the healthiest food option, but a tasty one can be as healthy as you want it to be.

Moreover, a good sandwich takes on the personality of the creator. It can be perfectly handcrafted, a complete mess, or somewhere in between. Either way, you can definitely tell a lot about a person by the way they make a sandwich.

In the meantime, this particular sandwich recipe has a little bit of everything (except for meat). If you give it a try, I think you’ll be pleased. At the very least, you’ll be happy you tried something new.

Ingredients:

  • Your choice of bun/bread (I like to use an Italian potato roll – think Shake Shack burgers)
  • Garlic aioli mayonaise
  • 1 cup of mixed greens (preferably dark greens)
  • 1 zucchini (thinly sliced)
  • 1 eggplant (a graffiti eggplant or an Italian eggplant is a good size for chopping)
  • 1 package of sliced portobello mushrooms

Instructions:

You may want to break out the old cutting board because you’ll be chopping away on this one. That said, start by thinly slicing the entire zucchini and the entire eggplant. Make sure to keep the slices thin to avoid a sandwich that’s too thick.

Next, it’ll be a good idea to grill the zucchini, the eggplant AND the portobello mushroom slices. An actual grill works best, but if you don’t have access to a grill, you can just sauté the veggies in a pan on the stove.

Once the veggies are grilled/sautéed, it’s time to stack the sandwich. And this is where your personal creativity comes in to play.

If it’s up to me, I’m laying down a thick layer of garlic aioli on the bottom bun. After that, I’m methodically sticking a few pieces of mixed greens to the spread. From there, I’ll layer the zucchini slices, followed by the eggplant slices, then the portobello mushroom slices.

When finished, place the top bun over the veggies and firmly press the sandwich down to make for a clean/efficient sandwich eating experience.

Lastly, take a large knife and split the sandwich in two, then share it with someone special.

ENJOY!!