Toasted Veggie and Brie Sandwich
A hearty toasted sandwich loaded with roasted vegetables and creamy brie cheese!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American
Keyword: Vegetable Sandwich, Vegetable Sandwich Recipes
Servings: 2 Sandwiches
Calories: 1172kcal
- 2 zucchini sliced lengthwise
- 1 lg sweet potato sliced lengthwise
- 2 tsp salt
- 1 tsp pepper
- 4 Tbsp olive oil
- 1/2 sweet onion thinly sliced
- 4 slices sour dough bread
- 4 Tbsp mayonnaise
- 4 Tbsp dijon mustard
- 1/2 round brie cheese sliced
- 1 cup arugula
- 2 Tbsp butter
Preheat the oven to 400 degrees
Toss the zucchini and sweet potatoes in 3 Tbsp of the olive oil and season with the salt and pepper
Arrange the zucchini and sweet potatoes in a single layer on a baking sheet and bake for 20 minutes
Sautee the onion in the remaining olive oil until tender, about 7 minutes
Spread the outside of each piece of bread with 1 Tbsp mayonnaise
Spread the inside of each piece of bread with 1 Tbsp dijon mustard
Layer the sandwich with brie cheese, arugula, zucchini, onions, and sweet potatoes
Over medium heat, melt the butter in a cast iron skillet
Toast the sandwich on both sides until golden brown
Because sour dough bread toasts up nicely on the outside while retaining a good chew on the inside, it is a great choice of bread for any toasted sandwich.
For the perfect crunch on any toasted sandwich, spread the outside of the bread with mayonnaise instead of butter, and melt some butter in your pan before toasting the sandwich.
Calories: 1172kcal | Carbohydrates: 100g | Protein: 32g | Fat: 73g | Saturated Fat: 24g | Cholesterol: 98mg | Sodium: 1690mg | Potassium: 1157mg | Fiber: 8g | Sugar: 16g | Vitamin A: 10540IU | Vitamin C: 42.6mg | Calcium: 261mg | Iron: 7mg