Eggplant & Zucchini Sandwich
- Preparation Time : 5 mins | Cooking Time : 5 mins | Makes 1 Servings
This plant-based grilled veggie sandwich shines with Hellmann's® Plant Based Mayo, featuring eggplant, zucchini, tomatoes, and arugula on toasted bread.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 497.005 kcal |
| Total Fat | 28.933 g |
| Saturated Fat | 4.433 g |
| Sodium | 490.505 mg |
| Dietary Fiber | 6.058 g |
| Sugars | 10.162 g |
| Protein | 10.54 g |
Ingredients List
- 1 Tbsp. olive oil
- 4 slices eggplant
- 4 slices zucchini
- 2 tbsp. Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing
- 2 slices Sourdough bread
- 2 slices tomato or a few halved cherry tomatoes
- 1/2 cup baby arugula
DIRECTIONS
-
Brush grill pan with olive oil and heat over medium-high heat. Add eggplant and zucchini, sprinkling with dried herbs or smoked paprika if desired, and grill until tender. Remove.
-
Wipe grill pan if needed. Brush both sides of bread with Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing and grill until lightly toasted.
-
Build sandwich with grilled vegetables, tomatoes and arugula. Serve with additional Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing.
