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🍽️ Vegetarian Club Sandwiches with Goat Cheese

487 kcal · 30 min · 4 servings

Ingredients

• 200 g yellow bell peppers (1 yellow bell pepper)
• 150 g small zucchini ( small zucchini)
• 2 tbsp olive oil
• salt
• pepper
• 4 mushrooms
• 80 g tomatoes (1 tomato)
• 4 leaves iceberg lettuce
• 1 box shiso cress
• 75 g goat cream cheese
• 1 tbsp light pesto
• 6 slices whole wheat toast (preferably American Style)

Instructions

1. 1. Wash the bell pepper.
2. 2. Remove the seeds and cut the bell pepper into quarters.
3. 3. Wash the zucchini.
4. 4. Cut the zucchini in half crosswise.
5. 5. Slice the zucchini halves lengthwise into 5 mm thick slices.
6. 6. Heat oil in a grill pan.
7. 7. Fry the pepper pieces over high heat for 2 to 3 minutes on each side.
8. 8. Fry the zucchini slices over high heat for 1 to 2 minutes on each side.
9. 9. Season the vegetables with salt and pepper.
10. 10. Clean the mushrooms.
11. 11. Cut off the bottom ends of the stems.
12. 12. Slice the mushroom caps into thin slices.
13. 13. Wash the tomato.
14. 14. Cut out the stem area of the tomato in a wedge shape.
15. 15. Cut the tomato into 4 slices.
16. 16. Clean the lettuce leaves.
17. 17. Wash the lettuce leaves.
18. 18. Spin the lettuce leaves dry.
19. 19. Cut the cress from the bed.
20. 20. Wash the cress if necessary.
21. 21. Pat the cress dry.
22. 22. Mix the goat cream cheese with the pesto.
23. 23. Preheat the grill.
24. 24. Toast the bread slices under the grill until golden brown.
25. 25. Spread the cream cheese pesto mixture on one side of each toast slice.
26. 26. Top 2 toast slices with lettuce leaves.
27. 27. Distribute the zucchini on the lettuce leaves.
28. 28. Distribute the mushrooms on the zucchini.
29. 29. Top 2 more toast slices with the pepper pieces.
30. 30. Place the tomato slices on the peppers.
31. 31. Add the cress on top of the tomatoes.
32. 32. Place the toast slices with the vegetables on the toast slices with the zucchini.
33. 33. Place the remaining 2 toast slices on top as a lid, with the cheese side facing down.
34. 34. Secure each sandwich with 2 wooden skewers.
35. 35. Cut the sandwiches into triangles.

Nutrition per serving

• kcal: 487
• Protein: 16 g · Fett/Fat: 25 g · Carbs: 46 g