Recipes for Vegetarian Sandwiches

Nothing is more simple than preparing a couple of vegetable sandwiches, while packing a quick picnic meal or an instant lunch. These are not only easy to make, but also serve as a small snack that is easily made by just stuffing vegetables between two or more slices of bread.

However, one can eventually run short of ideas when it comes to making scrumptious and healthy sandwiches. Here are some quick, simple, and tasty recipes, that you can try at home.

• 8 slices, Roman meal bread
• 8 teaspoons, softened butter
• 1, Green apple (cored, quartered, and thinly sliced)
• 1½ cups, grated Gruyère cheese
• 4 tablespoons, honey
• 1 pinch, salt
• 1 pinch, black pepper

Preheat a large frying pan over medium heat. Meanwhile, spread 1 teaspoon of butter on one side of each bread slice. Place just four slices with the butter side down in the skillet. Now, layer the apple slices, cheese, and honey, on the bread slices in the skillet itself. Season with the salt and pepper.

Finally, top each one off with the remaining bread with the butter side up. Cook for 3-4 minutes or until the bottom of each slice turns golden brown. Slowly flip each sandwich. Again, cook for another 2-3 minutes until golden brown, or till the cheese melts. Serve hot.

• 4 slices, whole-wheat bread
• 2 tablespoons, olive oil
• 1, onion (sliced)
• 2, portobello mushrooms (sliced)
• Swiss cheese
• 2 tablespoons, sauerkraut
• Thousand Island (Thousand Island is a known brand) dressing
• Salt and pepper, to taste

Into a large skillet, pour the olive oil. Cook the sliced onion over medium heat for 8-10 minutes or until they caramelize. Add the portobello mushroom slices to the skillet and cook them for 3-4 minutes. Lightly brush each slice of bread with a bit of olive oil on one side, and then layer cooked onions and mushrooms on it.

Season with a pinch of the salt and pepper. Drizzle each slice with one tablespoon of the Thousand Island dressing. Put a little amount of the sauerkraut on top, followed by a slice of Swiss cheese on each bread slice. Finally, top it off with another slice of bread and cook until the cheese melts, or when the bread turns golden brown. Serve the sandwiches hot with a bit of extra sauerkraut.

• 4 (10-inch), whole-wheat tortillas
• ¾ cup, feta cheese (crumbled)
• 16, cherry tomatoes (sliced)
• 10, black olives (sliced)
• ½, red onion (thinly sliced)
• 1, small yellow squash (sliced)

• 1 cucumber, diced
• 2 tablespoons, balsamic vinegar
• 1 tablespoon, chopped fresh parsley
• 1 clove, garlic (minced)
• 2 teaspoons, olive oil
• ¼ teaspoon, salt
• ¼ teaspoon, pepper

Take a large mixing bowl and combine all the ingredients, except the tortillas. Allow it to stand for 15-20 minutes. Stir occasionally. Drain the extra liquid and divide the salad mixture evenly, among the tortillas. Fold bottom of the tortilla partly over the filling, and then roll up. Your tortilla sandwich wraps are ready to serve.