This Goat Cheese and Veggie Sandwich is a vegetarian dream come true!
Vegetarian options can be severely limited when eating out.
My husband and I frequent Chinese buffets, Mexican restaurants, and sandwich shops for their easy-to-please menus. Most vegetarian sandwiches from restaurants involve giant mushrooms, hummus, or guacamole, and while those are all perfectly fine, I like a little variety in my life. At home I’ve struggled to find vegetarian alternatives to this beauty. Also? I might still want to eat this every day forever.
The simplest solution to finding a killer vegetarian sandwich is to make one yourself. This Goat Cheese and Veggie Sandwich is one of my favorites. My main problem with vegetarian sandwiches is the lack of protein. Of course I can make a pretty fancy grilled cheese but I’m going to be hungry an hour later. I need something to fill me up and give me a toothsome bite. Enter pine nuts – slightly crunchy yet a little bit soft, they yield easily to the teeth.
Roasted red peppers are the perfect pair to the pine nut flavor. My family won’t eat them because they look “strange,” so I mixed them right in to the whipped goat cheese. Finally no vegetarian sandwich is complete without cucumbers for crunch, tomatoes, and light, leafy greens. You can, of course, use any vegetables you may be growing in your garden and experiment with your favorite lettuce.
What came together in the end is quite possibly the most mouth-pleasing sandwich I’ve ever created. It bursts with flavor and crunchy/creamy texture. What are your favorite meat-free options when eating out?
Goat Cheese and Veggie Sandwich
- 4 ounces pine nuts
- 8 slices whole grain bread,, toasted
- Roasted red pepper whipped goat cheese
- 1 cucumber,, sliced
- 2 large tomatoes,, sliced
- Spring salad mix
- Place the pine nuts in a small pan over medium low heat. Toast, shaking the pan occasionally, until fragrant and just beginning to brown.
- Lay four slices of bread on a clean work surface. Spread generously with the whipped goat cheese. Top with an even layer of pine nuts. Place an even layer of tomatoes, followed by cucumbers. Top with a handful of spring salad for each sandwich and finish with remaining toast slices. Slice and serve.