How to Make a GREAT Vegetable Sandwich | Bocadillo de Vegetales Recipe

Vegetable sandwiches get a bad rap, and with good reason, many just lack that excitement regular sandwiches bring. In this post, I will show you how to make a Vegetable Sandwich that Breaks all the Rules. Folks, this veggie sandwich is so good, that even meat-eaters are going to love it.

What makes this veggie sandwich so great, is all the different textures & flavors. But the best part, is that it´s easy to make and made with the simplest everyday ingredients. Serve it next to some roasted potatoes and a glass of Spanish wine for an incredible meal.

To make this sandwich, I used a baguette. You can use any bread you like, but using a baguette adds a better over-all texture to the sandwich and gives it more of a rustic flavor. Either way you go, make sure to lightly toast the bread, that way when you add the ingredients, it doesn´t get soggy.

TIPS & TRICKS to Make this Recipe: I made a very simple homemade hummus to add into the sandwich, which not only adds protein and flavor, but gives the sandwich a beautiful creamy texture. If you´re short on time, you can just use store-bought hummus. But making the homemade hummus, really takes it to the next-level.

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
FOOD PROCESSOR
MANCHEGO CHEESE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make this Vegetable Sandwich

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The Vegetable Sandwich that Breaks all the Rules

Course Main Course

Cuisine Mediterranean

Prep Time 20 minutes

Cook Time 10 minutes

Servings 3

Calories 660 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 baguette
• 2 cups cooked chickpeas 400 grams
• 2 tbsp tahini paste 30 grams
• 2 cloves garlic
• 1 tsp lemon juice 5 ml
• 5 tbsp extra virgin olive oil 45 ml
• 6 large button mushrooms
• 3 jarred roasted red bell peppers
• 6 slices manchego cheese
• 1/2 red onion thinly sliced
• 1 1/2 tbsp dijon mustard 24 grams
• handful fresh arugula
• dash garlic powder
• pinch sea salt
• dash black pepper

Instructions

1. Cut the baguette into 6 inch (15 cm) pieces and then cut each piece in half lengthwise, add the slices of baguette (cut side up) into a baking tray, drizzle with a kiss of extra virgin olive oil and a dash of garlic powder, add into a preheated oven, 210 C - 410 F between 2 to 3 minutes, just to lightly toast them, then set aside

2. To make the hummus, add 2 cups cooked chickpeas (I used jarred) into a food processor, along with 2 tbsp tahini paste, 2 cloves garlic, 1 tsp lemon jucie, 2 tbsp extra virgin olive oil and season with sea salt & black pepper, run the food processor until everything is well mixed, then slowly add in 2/5 cup (95 ml) cold water while the processor is still running, then process for 2 to 3 minutes or until you end up with a creamy hummus, set aside

3. Heat a large fry pan with a medium-high heat, meanwhile cut 6 large button mushrooms (washed & patted dry) into 1/2 inch (1.25 cm) thick slices, after heating the pan for 5 minutes, add in 2 tbsp extra virgin olive oil and the cut mushrooms, mix them around and then place them in a single layer, after 3 minutes flip the mushrooms to cook the otherside, after another 3 minutes season with sea salt & black pepper, mix together and set aside

4. To assemble the sandwiches, first spread the hummus on the bottom piece of the toasted baguette, then add in a jarred roasted red bell pepper, 2 slices of manchego cheese, a couple of the seared mushrooms, some sliced red onions and a handful of fresh arugula, spread some dijon mustard on the top piece of the baguette and place over the sandwich, enjoy!

Nutrition Facts

The Vegetable Sandwich that Breaks all the Rules

Amount Per Serving

Calories 660 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 17g106%

Polyunsaturated Fat 4g

Monounsaturated Fat 12g

Cholesterol 60mg20%

Sodium 1523mg66%

Potassium 371mg11%

Carbohydrates 52g17%

Fiber 5g21%

Sugar 2g2%

Protein 25g50%

Vitamin A 512IU10%

Vitamin C 21mg25%

Calcium 706mg71%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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