The best lunch places are the ones that make the best-tasting sandwiches, aren't they? Yet, it is pretty easy to make fabulous sandwiches at home, too.
This roasted fruit and vegetable isn't one that can whipped up in five minutes while you're trying to head off to work in the morning. It's better saved for the weekend or dinner when you have more time. But it is worth the effort, as this one sandwich recipe alone gives you two full servings of fruits and vegetables.
You can use any sandwich bread for this recipe, but a good crusty French or Italian bread will make it taste the best.
You know those gourmet mustards you see in upscale grocery stores? This is the sandwich to try them on. Regular Dijon mustard offers a nice bite, but a sweet and hot mustard or a grainy mustard would lend a nice flavor, too.
This is a great sandwich maker recipe, too. Just spray the grates of your sandwich maker with a little nonstick cooking spray, assemble the sandwich and you're ready to go!
Roasted Fruit and Vegetable Sandwich
- 1 Tbsp butter, melted
- 1 medium tart apple, such as Granny Smith or Crispin, sliced
- 3/4 cup peeled and chopped cucumber
- 1/2 cup sliced mushrooms
- pinch of kosher salt
- 2 Tbsp. Dijon mustard
- 4 slices good, crusty bread
- 1/2 cup shredded Gruyere cheese
Preheat oven to 400 degrees F. Toss the melted butter with the sliced apples, chopped cucumbers and sliced mushrooms. Spread the fruits and vegetables out on a baking sheet and roast 15 minutes. Remove from the oven and toss in a bowl with a pinch of kosher salt.
Place 1 tablespoon of mustard on each of two slices of bread. Place the bread slices on the baking sheet you used for the fruits and vegetables. Place half of the fruit and vegetable mixture on each bread slice. Top with half of the Gruyere cheese on each slice.
Return to the oven and bake 3 minutes until the cheese is just melted. Place the other two slices of bread on the baking sheet next to the sandwich halves and return to the oven another 2 to 3 minutes until the plain bread slices are toasted and the cheese on the sandwiches is bubbly. Top each open-face sandwich half with a piece of plain bread. Slice and serve immediately.
Makes 2 sandwiches.
Per sandwich: 465 calories, 17 g fat (9 g saturated fat), 45 mg cholesterol, 66 g carbohydrate, 2 g fiber, 14 g protein, 10% vitamin A, 6% vitamin C, 34% calcium, 14% iron
For more healthy lunch recipes, see also:
- Cobb Salad
- Fuji Apple Walnut Chicken Salad
- Cold Paella Salad Recipe
- Couscous Salad
- Cornbread Salad
- Salmon Quesadillas
