Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These hearty sandwiches may be assembled ahead of time and are perfect for a summer picnic

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1994

Gallery

Recipe Summary test

total:
50 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; protein 8.6g; carbohydrates 43.7g; dietary fiber 6.2g; sugars 8.7g; fat 8.9g; saturated fat 2.1g; cholesterol 7.7mg; vitamin a iu 1770.2IU; vitamin c 63.3mg; folate 68.5mcg; calcium 68.4mg; iron 2.7mg; magnesium 42.9mg; potassium 670.1mg; sodium 565.1mg; thiamin 0.1mg.
Advertisement

Reviews (4)

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
01/05/2015
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: 3 stars
10/30/2011
This has quickly become a family favorite! We use multi-grain baguettes. We add fresh asparagus to the recipe when in season. Read More
Rating: 4 stars
04/07/2014
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
Advertisement