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Eggplant & Zucchini Sandwich
This plant-based grilled veggie sandwich shines with Hellmann's® Plant Based Mayo, featuring eggplant, zucchini, tomatoes, and arugula on toasted bread.
NUTRITIONAL FACTS
Servings1
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 600.0 |
| Protein (g) | 9.0 g |
| Total Carbohydrates (g) | 50.0 g |
| Sugar (g) | 13.0 g |
| Calcium (mg) | 99.0 mg |
| Fibre (g) | 5.0 g |
| Sodium (mg) | 600.0 mg |
| Fat (g) | 43.0 g |
| Saturated Fat (g) | 6.0 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 0.0 mg |
| Iron (mg) | 5.0 mg |
| Potassium (mg) | 613.0 mg |
| Vitamin B12 | |
| Vitamin D (mcg) | 0.0 mcg |
-
1 People
Servings
-
5 Mins
Prep Time
-
5 Mins
Cooking Time
-
10 Mins
Ready In
Ingredients
- 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
Made With
Directions
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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® Vegan Dressing and Spread and grill until lightly toasted.
-
Build sandwich with grilled vegetables, tomatoes and arugula. Serve with additional Hellmann's® or Best Foods® Vegan Dressing and Spread .
Chef's Tip
Tip: If weather permits, this sandwich can also be made on an outdoor grill.
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