I love me a good grilled veggie sandwich, don't you? I first had me one of these several years ago at a pub. To be honest, as much as I love grilled veggies I wasn't too sure (at the time) about a sammie without some type of meat in it, but boy was I wrong! It turned out to be one of my hands down favourite ways to eat a sandwich. So when this picture and recipe was sent to me via California Walnuts I just knew I was in sandwich heaven! This was definitely going on the blog, no questions asked!

Recipe and photo from California Walnuts. Permission was granted prior to posting.

*Disclaimer: the recommendation to use California walnuts is strictly from California walnuts and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*

Makes 4 Sandwiches


1 cup (250 mL) California walnuts, toasted
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) tahini
2 tbsp (30 mL) mayonnaise
1 lemon, juiced

Grilled Vegetable Sandwich:

1 medium zucchini, sliced 1/2-inch (1 cm) coins
1 small eggplant, sliced 1/2-inch (1 cm)
1 orange pepper, sliced in strips
4 small tomatoes, sliced in half
1 onion, sliced 1/2-inch (1 cm) thick
4 tbsp (60 mL) olive oil, divided
salt and pepper
8 slices of sourdough bread
1 clove garlic
handful basil leaves, chiffonade (optional)


Lemon Walnut Aioli:
In a food processor, add walnuts, Dijon, tahini, mayonnaise and lemon juice; pulse into a chunky paste. Set aside.

Grilled Vegetable Sandwich:
In a large bowl, toss zucchini, eggplant, pepper, tomatoes and onion with 2 tbsp (30 mL) of olive oil, salt and pepper and grill to desired doneness.

Brush bread with remaining oil and lightly grill on both sides. Rub each slice of bread gently with garlic.

Spoon 1 tbsp (15 mL) of lemon walnut aioli on two slices of bread, and place 1/4 of the grilled vegetables between the slices. Repeat with remaining bread and vegetables.

Optional: Garnish sandwiches with basil leaves.

Tips: The lemon walnut aioli tastes great with grilled chicken. The aioli can also be used as a burger spread or as a veggie dip.

Toasting Walnuts
Baking: Preheat oven to 350∞F (180∞C). Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.
Stovetop: Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.

PER SERVING: (1 sandwich): about 714 cal, 16 g pro, 45 g fat (6 g sat. fat), 67 g carb, 9 g fibre, 3 mg chol, 971 mg sodium. %RDI: 13% calcium, 33% iron, 5% vit A, 182% vit C.

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