Eggplant & Zucchini Sandwich

Eggplant & Zucchini Sandwich

Preparation Time5 mins Cooking Time5 mins Makes 1 serving

This plant-based grilled veggie sandwich shines with Hellmann’s® Plant Based Mayo, featuring eggplant, zucchini, tomatoes, and arugula on toasted bread.

Nutritional Information

Calories

497.005kcal (1 serving)

Total Fat

28.933g (1 serving)

Saturated Fat

4.433g (1 serving)

Trans Fat

0.121g (1 serving)

Cholesterol

0.447mg (1 serving)

Sodium

490.505mg (1 serving)

Total Carbs

50.825g (1 serving)

Dietary Fiber

6.058g (1 serving)

Sugars

10.162g (1 serving)

Protein

10.54g (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 & 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® Plant Based Mayo Spread and Dressing and grill until lightly toasted.

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