Ingredients
- 1.0 small Onion
- 0.5 cup Tomato
- 1.0 cup Carrot
- 0.5 cup Cucumber
- 0.5 cup Mushroom
- 1.0 cup Zucchini
- 0.5 tsp Garlic
- 1.0 tbsp Coriander Leaves
- 2.0 tbsp Olive Oil
- 0.25 tsp Red Chilli Powder
- 2.0 pods Black Pepper
- 1.0 tsp Salt
- 10.0 slices Bread
- 0.25 tsp Black Pepper Powder
Cooking Steps
- Heat olive oil in a skillet or grill pan.
- Add finely chopped onion, garlic and sauté on medium heat for 1 to 2 minutes.
- Add the sliced or chopped zucchini, mushrooms, and bell pepper.
- Mix and sauté for 2 to 3 minutes on medium heat.
- Season with salt, pepper, dried herbs, and paprika.
- Mix well. Continue to sauté. If the veggies start sticking to pan, add a splash of water. Stir and deglaze.
- Sauté stirring often until tender and lightly golden (4 to 5 minutes). The zucchini slices should look translucent and softened. Meanwhile the mushrooms will also cook.
- Add grated carrots. Mix again and sauté for 2 to 3 minutes.
- Turn off the heat and set aside this veggie filling to cool slightly.
- Lightly toast the whole wheat bread slices if desired or if you do not plan to grill the sandwiches.
- Spread softened butter on one side of each slice.
- Start with placing cucumber and tomato slices on the cream cheese side (it helps prevent sogginess).
- Layer sautéed vegetables on top.
- Add dried herbs, ground black pepper or chili flakes if using.
- Lightly butter the outer surfaces (top and bottom) of the sandwich.
- Spread some butter on the sandwich maker or panini press if using.
- Grill on a hot skillet or in a panini press until golden brown and cheese melts.
- Otherwise, serve as is, it’s delicious both ways.
- Serve with a side of herbed potato wedges, tomato soup, ketchup or a tangy yogurt dip
- For packed lunch: wrap the sandwich in parchment or foil once cool to keep it fresh.