Veggie Club Sandwich

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Create a new classic!

For many people, the club sandwich is a go-to menu item at cafes, hotel restaurants, and sandwich shops. Its layers of toasted bread and stacks of sandwich fillers make it a classic. We’ve reinvented the classic club with grilled veggies and whole grain bread, making this veggie sandwich a new classic that will soon replace the club as your old reliable favorite.

Gobs of mayo, cold cuts, bacon, and white bread make the classic club a less than healthy choice. We’ve replaced these unhealthy ingredients with nutrient-rich veggies and whole grain bread in order to create a veggie sandwich that is brimming with nutrition in every bite. We’ve started out with grilled zucchini, eggplant, and bell pepper, making their already vibrant flavors sing by tossing them in a mix of extra virgin olive oil, garlic, oregano, thyme, and balsamic vinegar. These Mediterranean flavors blend perfectly together for a southern European feel that makes this sandwich a touch more exotic than a boring old classic club!

Is it summer where you are? Add some seasonal freshness with slices of tomato and a leyer of fresh spinach! Or, add some protein with a slice or two of low-fat mozzarella. Skip the mozzarella for a vegan treat, but no matter how you make your veggie club sandwich, remember to toast your whole grain bread for a combination of textures that are the finishing touch to this delicious, gourmet sandwich.

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Veggie Club Sandwich

Here is a reinvented club sandwich made with nutrient-rich vegetables that are sure to please.
Yield 4 people
Serving Size 1 sandwich
Course Lunch
Cuisine Universal

Ingredients

  • 1 zucchini big, sliced
  • 1 eggplant medium, sliced
  • 1 red bell pepper seeds and ligaments taken away and sliced to strips
  • 1 to 2 tablespoons thyme fresh
  • 1/2 teaspoon dried oregano
  • 1 garlic clove crushed
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 8 slices whole-wheat sandwich bread
  • 1 tomato large, sliced
  • 2 cups baby spinach
  • 4 slices mozzarella skim or provolone

Instructions

  • Over medium heat, in a hot griddle, grill the zucchini, eggplant and bell pepper until cooked through.
  • In a small bowl, mix the extra virgin olive oil, balsamic vinegar, garlic, thyme, oregano and salt. Adjust the taste if needed.
  • Place the cooked vegetables in a bowl then pour the dressing on them. Mix well and let it sit for a few minutes. Discard the garlic.
  • Toast the bread on the griddle or in a toaster.
  • On 4 slices of bread, distribute the baby spinach, tomatoes, mozzarella (if using) and grilled vegetables. Using the other 4 slices of bread, cover the sandwiches.

Notes

Nutrition facts for a half sandwich Yields: 8 servings | Serving Size: 1/2 sandwich | Calories: 190 | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 7 mg | Sodium: 75 mg | Carbohydrates: 25 g | Dietary Fiber: 4 g | Sugars: 5 g | Protein: 7 g | SmartPoints (Freestyle): 6
Nutrition facts below are for a whole sandwich

Nutrition Information

Serving: 1sandwich | Calories: 380kcal | Carbohydrates: 50g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 150mg | Fiber: 8g | Sugar: 10g |
SmartPoints (Freestyle): 15
Keywords Quick and Easy, Vegetarian

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Here are More Amazing Ideas for Sandwiches:
Veggie & Pesto Sandwich
Roasted Pear Sandwich with Baby Spinach
Philly Cheese Sandwich, Vegetarian Style
Chicken Salad Sandwich with Bok Choy, Red Grapes and Walnuts
Greek Pita Sandwich

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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