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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
Ingredients
- 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
Directions
- 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.
