Vegetable Sandwich with Lemon-Shallot Herb Sauce
We pile on the veggies in this satisfying vegetarian sandwich. Lemon zest and juice add brightness to the herbaceous sauce. Use any leftover sauce with pasta or as a dressing with salad greens.
EatingWell.com, August 2022
Gallery
Credit: Photographer: Greg DuPree, Food Stylist: Martgaret Dickey Prop Stylist: Kay Clarke
Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead
Refrigerate lemon-shallot herb sauce (Step 1) in an airtight container for up to 1 week.
Equipment
Panini maker (or see Tip)
Tip
To make panini on the stovetop, heat 1 tsp. oil in a large nonstick skillet over medium heat. Place the sandwich in the pan. Place a medium skillet on top and add four 15-oz. cans to weigh it down. Cook the sandwich, turning once, until golden brown, 2 to 3 minutes per side.
Nutrition Facts
Serving Size:
1 sandwich Per Serving:
478 calories; protein 15g; carbohydrates 32g; dietary fiber 5g; sugars 6g; fat 33g; saturated fat 9g; mono fat 19g; poly fat 3g; cholesterol 28mg; vitamin a iu 913IU; vitamin b3 niacin 3mg; vitamin c 12mg; vitamin d iu 7IU; vitamin e iu 7IU; folate 69mg; vitamin k 42mg; sodium 899mg; calcium 321mg; chromium 3mcg; iron 2mg; magnesium 64mg; phosphorus 278mg; potassium 383mg; zinc 2mg; omega 6 fatty acid 3g; niacin equivalents 6mg; selenium 23mcg.