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Toasted Italian sandwich with tomato and mushroom topping
I often rely too much on hummus because it's so quick, yummy and nutritious. But this Italian sandwich is a great alternative for a filling dinner or even to have in the morning. My ex actually used to make a variation of this for me for breakfast. He added a dash of white wine (mostly leftover from debauchery the night before) to the recipe which gave it another layer of taste. As I am trying to live a bit more healthy at the moment this recipe survives without wine to reduce unnecessary calories (but do knock yourself out if you feel like it). And I added mushrooms for extra flavour and earthiness. The oregano perfectly rounds up this delicious sandwich.
Sandwich topping (2 sandwiches):
- 1/2 onion
- 3 mushrooms (any you have at home)
- 5 medium sizes tomatoes
- Extra virgin olive oil
- Garlic or garlic powder to taste
- Salt, pepper and oregano to taste
- 2 slices of bread (obvs)
- Rocket (optional)
- Your choice of protein source: I used hemp seeds but walnuts or pumpkin seeds would work well too
- Mixed salad on the side (optional)
For the sandwich topping finely chop up half an onion and 3 mushrooms. Sauté in a pan in some extra virgin olive oil until soft. In the meantime chop up the tomatoes and add to the pan as well. Season to taste with garlic, salt, pepper and oregano. If you don't mind the extra calories then add a dash of white wine as well. Stir and cook for about 10 minutes or until most of the water from the tomatoes (and wine if you used it) has vaporised.
While this is cooking you can prepare a nice mixed salad in the meantime.
Toast 2 slices of bread. Add the sandwich topping, sprinkle some seeds or nuts on top and some black pepper and rocket if you like. Super easy, wholesome and delicious. Enjoy!
And if you enjoy sandwich spreads then also try my rich red pepper sandwich spread. Very easy to make, it only takes about 5 minutes!
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