Sunday, May 3, 2009

Baked Vegetable Sandwiches



Delicious. Light, tasty and packed full of veggies. The bread is so soft, the veggies so delicious, and all together, these little sandwiches are super filling.

Baked Veggie Sandwiches - Modified from Itty Bitty Bistro

Dough
2 C flour
3/4 C whole wheat flour
1 tsp. salt
2 1/4 tsp. rapid rise yeast
2 T olive oil
1 C cold water

Sandwiches
1 C extra sharp cheddar cheese, shredded
1 C red pepper, diced finely
1 C broccoli, diced finely
1 C spinach, diced finely
1 C carrots, grated
1 garlic clove, minced
2 tsp. olive oil
marinara sauce (for dipping) - optional

Combine flours, salt and yeast together in a bowl and mix well.


Then, add oil and cold water and stir just until dough forms a ball. [The original dough recipe calls for a food processor to make th dough... I don't have a food processor, so I mixed it by hand, and it worked just fine...but if you do have a food processor, follow these directions]


Knead dough a few times on a lightly floured surface. Then, stick inside a Ziploc bag, sealing tight shut, and allow the dough to rise until it's doubled in size. This took my dough about an hour and a half to do. You can make the dough the night before and stick the bag in the fridge until you're ready to go!


Dough is just about done...


Divide the dough in half, and let sit, covered until it's puffy. This takes about a half hour.

When dough is just about done, heat olive oil over medium heat. Add garlic and saute until the garlic smells great :)


Then, add the veggies (holding out the spinach for a moment), and saute until crisp-tender. Add spinach and cook until it's wilted. (I used frozen spinach and added it at the same time as the other veggies). Set aside.


Heat oven to 400. Coat an 8x8 glass pan with cooking spray. Take 1/2 of the dough and stretch it to form a square, and place in the bottom of the pan. Cover with 1/2 of the cheese.


Then top with the veggie mixture, and remaining cheese.


Stretch the second piece of dough over the top of the veggies.


Bake for about 15-30 minutes, until warm and dough is cooked through. Slice lengthwise and serve with marinara sauce, if desired.




We enjoyed these with sweet potato fries!

For more great recipes, check out Friday Feasts, Ingredient Spotlight, Tempt My Tummy Tuesday, Round Up - Kid Recipes,

14 comments:

  1. How fantastic!! I can't wait to try this! Along with a lot your recipe's...keep 'em coming!

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  2. Hey, that looks wonderful! I am really trying to increase my fresh veggie intake. This recipe will help!

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  3. Those look fun, like they would go well with a light soup in the winter

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  4. These look amazing! Can't wait to try them :)

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  5. thanks my family is sandwich eaters and cant wait to try this

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  6. Wow this looks excellent and what a fabulous idea.

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  7. This looks amazing. I've never seen anything quite like it. I'm going to try it soon!
    Robin
    All Things Heart and Home

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  8. Can't wait to try these! Do you freeze the leftovers? Or just refrigerate and eat throughout the week?

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  9. Oh Yum! This looks great. I've already put it on my menu for next week. Thanks for a great idea.

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  10. I tried this recipe a couple of weeks ago... it was delicious! Thanks for the recipe!

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  11. This looks yummy! I love a good veggie sandwich, I'll give this a try. Have a great day.

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  12. Thanks to Deanne for showing me your blog! My husband and I decided we'd start eating one vegetarian meal a week, and we kicked off our commitment with this sandwich. It was delicious!

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  13. These look wonderful! We have a local Subshop (that's also what it's called, "The Subshop" and hey make WONDERFUL homemade bread or their subs. This recipe reminds me of their Vege Sub. It has onions, peppers, mushroom, tomatoes, olives, on the bread with cheddar and white cheeses toasted. So delicious and I bet this recipe will be also.

    I also think you could roll this up like a stromboli, bake, and slice to serve. I think I will add all kinds of summer garden veges, squash, etc. in this recipe.

    Thanks for posting this great recipe!

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  14. We were filming a movie in Gold Hill, NC and I made these for our cast and crew of about 30 people. I changed up the veggies inside a bit, I used tomatoes, mushrooms, spinach, garlic, shredded carrots, and added black olive tapenade. I even left out the cheese to please the vegans in the bunch.

    They were amazing! Everyone loved them. I made this again when we got home, but used breaded chicken, tomato sauce and mozzarella and made a "chicken parmesan" sandwich. Excellent recipe. Will be one of our new family favorites.

    Thanks so much

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Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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