Tomato & Grilled Eggplant Stacked Sandwich

A Couple Cooks

Tomato & Grilled Eggplant Stacked Sandwich

This Mediterranean tomato and grilled eggplant stacked sandwich is a fresh, delicious vegetarian sandwich that’s quick and easy to make!

This post was created in partnership with Village Farms. All opinions are our own.

It’s summer, you’re busy, and it’s hot, right? These times call for simple to prepare summer fare, which is where this stacked sandwich comes in! This tomato and grilled eggplant stacked sandwich is the first recipe that we’re sharing inspired by our summer vacation to the Mediterranean, and it tastes just like our travels. Many times during the day, we’d grab a sandwich from an Italian or Spanish sandwich shop. Especially in Italy, there were lots of tomatoes and eggplant sandwiches. We created our stacked sandwich especially for Village Farms and it features their juicy Village Farms Sinfully Sweet Campari® tomatoes alongside smoky grilled eggplant, creamy fresh mozzarella, basil pesto, and our secret ingredient: olive spread. A stacked sandwich looks impressive without the fuss, which makes it a great option for concerts in the park and beach blanket picnics. Don’t forget the wine (or the frosé)! Keep reading for the recipe.

How to make vegetarian sandwiches

Even with something as simple as a sandwich, it can become complex the more components you add. Since we wanted these vegetarian sandwiches to be as easy as possible, we chose each component carefully. A stacked sandwich can’t just look good: it’s got to taste amazing, too! The key is in the ingredient quality: do not skimp on this one. Here are the secrets on how to make our stacked sandwich:

Ripe tomatoes: In this recipe we’re highlighting greenhouse grown Village Farms Sinfully Sweet Campari® tomatoes. These are hydroponic tomatoes grown in a way that’s gentle on the Earth and it makes a flavor that’s truly garden fresh (Alex and I are consistently impressed by the flavor of Village Farms!). The Campari tomato is cocktail-sized, basically a large cherry tomato. Grilled eggplant: We used a grill to grill up our eggplant, but you can also use a grill pan or even bake it. Basil pesto: What is summer without pesto? For quick prep we used a purchased pesto, but you can make it at home too. Olive spread (tapenade): The “secret” ingredient here is olive spread, also called tapenade. You should be able to find several varieties of olive spread of tapenade at your local grocery. If not, we have a killer recipe for homemade Kalamata Olive Tapenade. Good bread: Here we used what our grocery store called an artisan hoagie; you can really use any type of bread. Just make sure it’s high quality!

For a low carb version of this stacked sandwich: forgo the bread and use the grilled eggplant as the stacking base, which makes a great presentation over greens as well.

Tips for grilling vegetables

We love throwing summer vegetables on the grill, even tomatoes (including these). Writing a recipe for grilled vegetables is tricky because it depends on their thickness and each grill’s specific model and temperature. The most important thing is to pay attention: cook the vegetables until they are tender but not so soft that they fall apart. We like to use medium to medium high heat depending on the vegetable. Grilling vegetables can take anywhere from 8 to 25 minutes, depending on the vegetable. Grill pans can be useful for smaller cut vegetables so they don’t fall through the grates.

Looking for more vegetarian sandwich recipes?

Outside of this tomato and grilled eggplant stacked sandwich, are a few other vegan and vegetarian sandwich recipes from A Couple Cooks:

Grilled Buffalo Cauliflower SandwichUltimate Rainbow Vegetable SandwichRadish and Egg Salad SandwichVegan Banh Mi Sandwich

Check out Village Farms

Check out our tomato grilled eggplant stacked sandwich over on the Village Farms website:

Hold on to Summer!Tomato Grilled Eggplant Stacked SandwichThis recipe is…

This tomato & grilled eggplant stacked sandwich is vegetarian and refined sugar free. For gluten free, use gluten free bread. For vegan, you could try without the mozzarella, but we might sub in hummus to bring in a salty, savory component. Let us know what you try in the comments below!

Print

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Grilled Eggplant & Tomato Stacked Sandwich

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Author: Sonja Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 4 sandwiches Category: Main Dish Method: Grilled Cuisine: Mediterranean

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Description

This Mediterranean tomato and grilled eggplant stacked sandwich is a fresh, delicious vegetarian sandwich that’s quick and easy to make!

Ingredients 4 to 6 Village Farms Sinfully Sweet Campari® tomatoes2 medium eggplants, about 1 pound eachExtra virgin olive oilKosher saltBlack pepper1/2 pound fresh mozzarella cheese1/4 cup basil pesto (purchased or homemade)1/4 cup olive spread or tapenade (purchased or homemade Kalamata Olive Spread)4 artisan hoagies (or 8 pieces of bread)Basil leaves, for the garnish (optional)

Instructions

Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean. 

Cut the eggplant into 1/2-inch thick slices. Brush each side with olive oil. Sprinkle the tops with kosher salt and fresh ground pepper. Grill for 10 to 20 minutes (depending on the grill), turning halfway through, until tender and grill marks form. (Alternatively, you can use a grill pan on the stovetop: heat the pan and grill the eggplant slices until they are tender and grill marks form. Or, you can bake it using this method.)

If desired, toast the bread in the remaining minutes on the grill.

Meanwhile, thinly slice the tomatoes. Tear the mozzarella into pieces.

Assemble the sandwiches: Spread pesto on the cut side of one piece of bread, and olive spread on the cut side of the other bread. Place grilled eggplant on the bread, and top with mozzarella, sliced tomatoes, and basil, if using. Top with the other bread slice. If desired, wrap in aluminum foil to help contain the mess when eating!

Make ahead: The sandwiches can be made a few hours in advance for picnics. If doing so, you may want to slice the tomatoes and let them sit on a cutting board for several minutes to drain excess liquid.

Keywords: Stacked Sandwich, Eggplant Recipes, Tomato Recipes, Eggplant, Tomato, Mozzarella Recipes, Pesto, Pesto Recipes, Olive Spread, Tapanade, Mediterranean, Vegetarian Sandwich, Vegetarian, Summer Sandwich, Picnic Sandwich, Healthy, Meal Prep

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A Couple Cooks - Recipes for Healthy & Whole Living

A Sweet Pea Chef

How to Make Protein Pancakes + 4 Easy Protein Pancake Recipes

Looking for healthy breakfast ideas? Learn how to make Protein Pancakes and discover 4 of my favorite Easy Protein Pancakes recipes.

Sleep is like a time machine to breakfast, am I right?

And there’s nothing better than to wake up to the smell of fresh pancakes. Fluffy on the inside, slightly crispy on the outside, and topped with all your favorites, from simple maple syrup to fresh fruits, to homemade jams. Everything in moderation, right? But, believe it or not, pancakes can easily fit into your clean eating plan, too.

To be honest, I was a skeptic too once, but then I actually tried making pancakes without the refined sugars and flours and I never looked back.  Shoot – add some protein powder, and you’ve got yourself a well-balanced, high fiber, high protein DELICIOUS meal.

Learn how to make protein pancakes by following one of my 4 favorite High Protein Pancakes Recipes. Nothing says weekend like homemade pancakes for breakfast!

WHAT ARE SOME HIGH PROTEIN BREAKFAST FOODS?

A healthy, protein-packed breakfast is the best possible way to start your day. If you want to make your morning meal more nutritious and filling, adding protein-rich ingredients is a great place to start.  These can range from whole foods, like eggs and rolled oats to powders and seeds, like flaxseed meal, chia seeds, and protein powder.

You don’t need to overcomplicate this.  Breakfast bowls and overnight oats are a couple of my go-to option during the week because they are so easy to make ahead and you have a filling breakfast in a matter of minutes. If you’re looking for a nutritious protein-packed breakfast, protein smoothies are also perfect for when you’re on the go.

But, when I have a little more time, I actually like preparing something from scratch, and my favorite are protein pancakes!  (Bonus: they also save well for reheating later, too!)

HOW TO MAKE PROTEIN PANCAKES

Wanting to know how to make protein pancakes?  The good news is that protein pancakes are super easy to make. Seriously, not only are they good for you, they taste so good you won’t even miss the flour.

Instead of flour, we will be using rolled oats or — gasp — no grain at all.

To make protein pancakes, just…

add all the ingredients to a blender blend until smooth heat a griddle or a frying pan and add a little coconut oil pour the blended mixture into the pan cook for 2-4 minutes or until the edges start to harden then flip the pancake over, and cook for another 1-2 minutes on the other side

…and the — poof — you’re done and you have delicious, easy, and healthy protein pancakes to enjoy!

ARE OATMEAL PANCAKES GOOD FOR YOU?

High protein pancakes using  oatmeal make a healthy, delicious breakfast. They are high in protein that will keep you full until lunch. You can add any fruit of your choice and drizzle the pancakes with some raw honey or pure maple syrup for added sweetness.

Who knew something that’s good for you can actually taste this good? Pancakes are just the best!  Using oatmeal increases your fiber intake as well, which is awesome!

BANANA PROTEIN PANCAKES

Light and fluffy Banana Protein Pancakes can be whipped up and on the table in just 15 minutes. Healthy, filling and oh, so tasty!

CHOCOLATE PROTEIN PANCAKES

Chocolate for breakfast, you say? Where do I sign? Curb your chocolate cravings with these Chocolate Protein Pancakes for breakfast.

SWEET POTATO PROTEIN PANCAKES

These grain-free Sweet Potato Protein Pancakes taste like sweet heaven and are so good for you, too! Give them a try and see for yourself!

OATMEAL PROTEIN PANCAKES

Keep it sweet and simple. These Oatmeal Protein Pancakes are so versatile and a great go-to protein pancake recipe.

How to Make Protein Pancakes + 4 Easy Protein Pancake Recipes

Looking for healthy breakfast ideas? Learn how to make Protein Pancakes and discover 4 of my favorite Easy Protein Pancakes recipes.

Banana Protein Pancakes: 1 cup rolled oats, (uncooked) 1 ripe banana 2 eggs 1/2 cup egg whites 4 tsp baking powder 1/8 tsp sea salt 1/8 tsp ground cinnamon 1/4 cup vanilla protein powder 2 tbsp flaxseed meal 1 tbsp coconut oil, (for cooking) sliced banana, (for garnish) pure maple syrup, (for serving) Chocolate Protein Pancakes: 4 large eggs 2 ripe bananas 3/4 cup rolled oats, (uncooked) 1/4 cup chocolate protein powder 2 tbsp unsweetened cocoa powder 1 tsp ground cinnamon 1 tbsp coconut oil, (for cooking) raspberries, (for garnish) pure maple syrup, (for serving) Sweet Potato Protein Pancakes: 1 large sweet potato ((to yield 3/4 cup mashed)) 1 cup egg whites 1/4 cup vanilla protein powder 1/4 cup flaxseed meal 1/2 tsp baking powder 1/8 tsp ground cinnamon 1/2 tsp pure vanilla extract 1 tbsp coconut oil, (for cooking) chopped pecans, (for garnish) pure maple syrup, (for serving) Oatmeal Protein Pancakes: 1 cup egg whites 1/3 cup rolled oats, (uncooked) 1 tbsp pure maple syrup, (plus more for serving) 1/8 tsp ground cinnamon 1 tbsp coconut oil, (for cooking) strawberries, (for garnish) pure maple syrup, (for serving)

To Make the Banana Protein Pancakes:

In a blender, add all the ingredients except for the coconut oil.

Blend this until very smooth. To cook these banana protein pancakes, heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil. You could also use some organic, grass-fed butter. Once the oil is melted, pour about 1/3 of a cup of the batter onto the hot griddle. This will make approximately 4 in pancakes, which is what we prefer in our house. Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake. Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through. Repeat with remaining batter. To serve, you can top with some fresh sliced bananas and drizzle with pure maple syrup. To Make the Chocolate Protein Pancakes:

In a blender, add all the ingredients except for the coconut oil.

Blend together until very smooth. To cook these chocolate protein pancakes, heat your griddle over medium to medium-high heat and melt a little coconut oil. Once the oil is melted, pour about 1/3 of a cup of the batter onto the hot griddle. Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake. Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through. Repeat with remaining batter. To serve, I like to top with some fresh raspberries and drizzle with pure maple syrup. To Make the Sweet Potato Protein Pancakes:

In a blender, add all the ingredients except for the coconut oil.

Blend until smooth. Add the coconut oil over medium-high heat and heat until melted, then pour about 1/3 of a cup of the batter onto the hot griddle. Cook the batter for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake. Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through. Repeat with remaining batter. To serve, I like to top these sweet potato protein pancakes with chopped pecans and drizzled with pure maple syrup. To Make the Oatmeal Protein Pancakes:

In a blender, add all the ingredients except for the coconut oil.

Blend this until super smooth. Add the coconut oil over medium-high heat and heat until melted, then pour about 1/3 of a cup of the batter onto the hot griddle. Cook the batter for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake. Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through. Repeat with remaining batter. To serve, I like to top these oatmeal protein pancakes with sliced strawberries and drizzled with pure maple syrup.

You could just mix this all together and they’ll be lumpy, but I like them smooth so I use a blender. For the protein powder, you can use whatever one you prefer. I use whey protein and look for protein brands that contain the least amount of ingredients as possible. To store these pancakes, keep them in an air-tight container. They’ll be fresh to use for up to 3-4 days in the fridge if you reheat them or can be frozen up to 2 months.  Nutritional information listed is for the Banana Protein Pancakes.

This post contains affiliate links for products I use very often and highly recommend.

The post How to Make Protein Pancakes + 4 Easy Protein Pancake Recipes appeared first on A Sweet Pea Chef.

Cookie and Kate

Fresh Herbed Avocado Salad

This avocado salad is for you if:

You’re craving avocado salad. You have a surplus of avocados (lucky you). You’re sick of avocado toast and guacamole (is this a thing? surely not).

This salad features ripe avocado slices covered in a fresh lime dressing, topped generously with a contrasting crisp-and-crunchy blend of chopped radish, green onion, jalapeño, and herbs.

I can’t get enough of that garden-fresh combination lately, and it perfectly balances the rich, creamy avocados in this salad.

Continue to the recipe...

The post Fresh Herbed Avocado Salad appeared first on Cookie and Kate.

Minimalist Baker

4-Ingredient Golden Milk Mix

When golden milk cravings strike, there’s hardly time to fuss with getting out all the spices, which is why I recently made my own “mix.”

Because I enjoy golden milk most afternoons, I’ve been using my mix almost daily! It’s the perfection solution to help speed the golden milk process along to save time and energy. Let me show you how.

This 4-ingredient, 5-minute mix is made of the 4 basic spices added to most golden milk: turmeric, cinnamon, black pepper, and ginger.

4-Ingredient Golden Milk Mix from Minimalist Baker →

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