Eggplant & Zucchini Sandwich

Eggplant & Zucchini Sandwich

Preparation Time5 mins Cooking Time5 mins Makes 1 serving

This plant-based, grilled veggie sandwich is a testament to the magic of Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing, enhancing the taste of every bite. The vegan sandwich is a harmony of grilled eggplant and zucchini, juicy tomatoes, and fresh arugula, all held together by lightly toasted bread.

Nutritional Information

Calories

600 (1 serving)

Total Fat

43g (1 serving)

Saturated Fat

6g (1 serving)

Sodium

600mg (1 serving)

Total Carbs

50g (1 serving)

Dietary Fiber

5g (1 serving)

Sugars

13g (1 serving)

Protein

9g (1 serving)

Calcium

99mg (1 serving)

Iron

5mg (1 serving)

Potassium

613mg (1 serving)

Ingredients List
  1. 1 Tbsp. olive oil
  2. 4 slices eggplant
  3. 4 slices zucchini
  4. 2 tbsp. Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing
  5. 2 slices Sourdough bread
  6. 2 slices tomato or a few halved cherry tomatoes
  7. 1/2 cup baby arugula

Directions

Print

1. 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.

2. Wipe grill pan if needed. Brush both sides of bread with Hellmann's® or Best Foods® Vegan Dressing and Spread and grill until lightly toasted.

3. Build sandwich with grilled vegetables, tomatoes and arugula. Serve with additional Hellmann's® or Best Foods® Vegan Dressing and Spread .