Grilled Egg and Vegetable Sandwich

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Details: Written by Archana Doshi; Hits: 5703

A protien packed sandwich with scrambled eggs, roasted vegetables and cheese, makes a perfect lunch box or picnic lunch. You can choose to grill a sanwich in a panini maker, sandwich maker or a stove top pan and will taste delicious any ways.

The filling combinations I like to use is varies between any of these - sauteed mushrooms, roasted bell peppers, green chilies, coriander leaves, pesto, corn, suteed spinach. You could omit to the eggs all together and just use cheese as well.

Mushroom Egg Cheese Sandwich

Makes: 6 sandwiches
Ingredients

12 slices of wheat bread/or any bread of your choice
2 cups cleaned, stemmed and chopped button mushrooms
2 egg scrambled with salt and pepper
¼ cup grated cheddar cheese or cheese slices
1 teaspoon chopped green chilies (optional if giving children)
¼ cup chopped coriander leaves
Butter as required
1 tablespoon vegetable/sunflower oil
Salt and pepper to taste

Method

Heat oil in a pan on medium heat; add the chopped mushrooms and sauté until water has evaporated (mushrooms give out water while being cooked).

Add the egg, green chillies, salt and pepper; sauté until egg is blended and cooked well into the mushrooms.

Turn off heat; add cheese and coriander leaves, mix and set aside.

You need 2 slices of bread to make 1 sandwich.

Spread the butter on the slices of bread. Spread about 2 tablespoons of the mushroom mixture on one slice and cover with the other slice and grill using a sandwich maker or any other grilling method of your choice. Your sandwich is ready.

Note: If you are adding other vegetables, saute them separately in a dash of oil and keep aside. Finally combine all the sauteed ingredients with cheese and other flavors and sandwich them.