fbpx

Vegetarian Antipasti & Cheese Sandwich

Serves: 1

Preparation time:  5 minutes

Ingredients:

  • 1 x Swiss cheese slice
  • 2 x slices rye sourdough
  • Leftover vegetables: roast sweet potato or pumpkin, grilled zucchini & eggplant
  • Roasted peppers in a jar, sliced
  • 1 x handful baby spinach leaves
  • Balsamic glaze

Method:

  1. Put a slice of cheese on bread
  2. Layer on your leftover veggies and place the peppers on top.
  3. Drizzle a little balsamic glaze over the veggies.
  4. Add baby spinach leaves and top with the other slice of bread.
  5. Enjoy fresh or toasted!

Tip:

Swap Swiss cheese for a mix of blue cheese and feta for an extra pop of flavour.
Use raw sliced peppers if you don’t have roasted jarred.

Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact