These hearty sandwiches may be assembled ahead of time and are perfect for a summer picnic Source: EatingWell Magazine, July/August 1994

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Toss eggplant, zucchini, yellow squash and bell pepper with oil and garlic in a large roasting pan. Season with salt and pepper. Roast the vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool.

  • Meanwhile, whisk together sour cream (or yogurt), mayonnaise, basil and lemon juice in a small bowl. Season with salt and pepper; reserve in the refrigerator.

  • Spread the mayonnaise mixture on both of the bread halves and arrange watercress on the bottom layer. Top with the vegetable mixture and the bread tops.

Nutrition Facts

283 calories; 8.9 g total fat; 2.1 g saturated fat; 8 mg cholesterol; 565 mg sodium. 670 mg potassium; 43.7 g carbohydrates; 6.2 g fiber; 9 g sugar; 8.6 g protein; 1770 IU vitamin a iu; 63 mg vitamin c; 69 mcg folate; 68 mg calcium; 3 mg iron; 43 mg magnesium;

Reviews (3)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Full of Flavor A very healthy chockfull of vitamins and minerals vegetable sandwich. The sauce is very flavorful and the acid of the lemon adds the zing it needs. Pros: tasty easy great flavor Cons: breads have different calories wish I knew how much veggies were on their own and spread Read More
Rating: 4 stars
Super yummy lunch! These made an awesome lunch. If you make them without watercress you can assemble them individually wrap and freeze them. My husband is not a fan of cooked veggies so I would've had to eat the whole batch myself if we couldn't freeze them! I thaw one overnight and add a handful of watercress at lunch. Pros: Freezes well (without watercress) Cons: baguette can be hard to bite through without squishing out all the contents Read More
Rating: 3 stars
This has quickly become a family favorite! We use multi-grain baguettes. We add fresh asparagus to the recipe when in season. Read More