Open grilled vegetable sandwich with oregano

Name: Open grilled vegetable sandwich with oregano
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices wholegrain or sourdough bread; 1 small courgette, thinly sliced; 1 bell pepper, cut into strips; 100 g mushrooms, sliced; 1 tomato, sliced; 2 tbsp olive oil; 1 tsp dried oregano; 1 clove garlic; 80 g mozzarella or feta, crumbled; salt, pepper, basil

Time: 20 min2 servingsapprox. 300 kcal / serving (estimated)approx. 11 g protein / serving

The open grilled vegetable sandwich is a simple classic of American summer lunches and light vegetarian meals. Roasted vegetables turn sweeter and more intensely flavoured, and the bread stays crisp.

Open grilled vegetable sandwich with oregano (illustration)

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Method

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Preheat the oven to the grill setting or 230 °C.
Toss the courgette, pepper and mushrooms with 1 tablespoon of the olive oil, salt and pepper, and roast in a single layer on a tray for 8-10 minutes until soft and lightly browned.
Toast the bread and rub with the cut side of the garlic clove.
Arrange the tomato and roasted vegetables on the bread.
Sprinkle with the cheese and oregano and drizzle with the remaining oil.
Put under the grill for 3-4 more minutes until the cheese melts and turns golden; serve with basil.

Source: Wikibooks Cookbook – Grilled Vegetable Sandwich (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

Roast the vegetables first so their water evaporates; raw vegetables soak the bread.
Rub the bread with garlic: it gives a strong aroma for minimal work.
It works with any seasonal vegetables: aubergine, asparagus, courgette.
The roasted vegetables keep for 3 days in the fridge, so they can be prepared ahead.

Frequently asked questions

Can it be vegan?

Yes, with hummus or avocado spread instead of cheese.

What replaces the grill?

The top setting of the oven or a grill pan.

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