Sprouted Rye Veggie Sandwich

Bite into this juicy vegetarian sandwich and enjoy the hints of feta cheese and garlic mayonnaise. Our hearty and bold Sprouted Rye & 12 Grains bread carries the rich flavours of this sandwich and helps keep it in place.

Preparation time 15 min
Total Time 35 min
Servings 2 Servings

Made with Sprouted Rye & 12 Grains Bread


  • 4 slices of Stonemill® Bakehouse Sprouted Rye & 12 Grains
  • 1 medium eggplant, sliced
  • 1 tablespoon (15ml) of coconut oil
  • 1/4 cup (60g) mayonnaise
  • 2 cloves garlic, minced
  • 1 tomato, sliced
  • 1/2 cup (100g) feta cheese, crumble
  • 1/4 cup (60ml) basil leaves, chopped


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