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Stonemill Bakehouse Sprouted Rye Veggie Sandwich

Sprouted Rye Veggie Sandwich

Serves: 2

Prep Time: 15 minutes

Ready In: 35 minutes

Cook Time: 20 minutes

What You'll Need:

  • 4 slices of Stonemill Bakehouse Sprouted Rye & 12 Grains
  • 1 medium eggplant, sliced
  • 1 tablespoon of coconut oil
  • 1⁄4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tomato, sliced
  • 1⁄2 cup feta cheese, crumbled
  • 1⁄4 cup basil leaves, chopped

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What You'll Need To Do:

  • Preheat your oven’s broiler.
  • Brush the eggplant slices with coconut oil and place them on a baking sheet.
  • Place the pan in the oven. Cook until warm and toasted, around 10 minutes.
  • Stir the mayonnaise and garlic together in a cup.
  • Toast the Sprouted Rye & 12 Grains bread slices. Once toasted, spread the garlic mayo on to the bread slices.
  • Place the eggplant slices, tomato, feta cheese and basil leaves between the bread slices.
  • Slice in half, choose the better looking one and enjoy.

Featured Bread: