Summer Grilled Veggie Sandwich w/ Gluten-Free Sourdough

A gluten-free vegetarian sandwich for summertime ☀️ . This Gluten-free Grilled Veggie Sandwich is filled with feta, herbs, and so many different veggies… truly an incredible combo. The best part of this sandwich is you can make it entirely in a cast iron pan if you don't have access to a grill!

We’re using our gum-free, rice-free Sourdough Pullman Loaf as our sandwich bread- the large, fluffy slices make for the best gluten-free sandwich bread you've ever had!

 

Start With Summer Veggies

For this gluten-free vegetarian sandwich recipe, you'll need fresh summer vegetables. Even better, use vegetables available from your local farmers market! This recipe uses:

  • Red bell pepper
  • Red onion
  • Zucchini

Though we're using the above, you can swap or add the following to achieve a similar satisfying result: 

  • Swap zucchini for yellow squash or eggplant.
  • If you don't have a red bell pepper, use any bell pepper or thick slices of portobello mushroom.
  • This recipe is also good with sweet corn which add a pop of sweetness to the sandwich.


How to Create A Good Veggie Sandwich

Because we don't have meat in a vegetarian sandwich, we need to be strategic of how we create a similar umami flavor, satisfying hearty texture, and level of juiciness. 

Every vegetarian sandwich needs crunch, acidic tang, something creamy, something savory, and a sturdy bread to hold up the weight of many ingredients. 

In this recipe, we have:

  • Acidic tang from the grilled red onion and sourdough.
  • Savory flavor from charred ingredients created by a Maillard reaction between oil and a starchy vegetable. 
  • Creaminess from the mayo and feta. 
  • Bright flavor from the herb mayo. 
  • Fat from the avocado and mayo.
  • A sturdy gluten-free bread to hold the weight and moisture of our ingredients. 


Steps to Assemble the Perfect Sandwich

  1. Spread mayo on both slices of bread to act as a glue. 
  2. Grilled feta on the bottom, since it is the heaviest. 
  3. In the middle, add moisture-filled vegetables like the tomato, red pepper, onion, and avocado. 
  4. Top with zucchini, whose moisture will stick to the top layer of mayo. 

 

Choose a Good Gluten-Free Bread

Many gluten-free breads you find in store crumble apart when you bite into them. It's pertinent to find a sturdy gluten-free bread for a heavy sandwich recipe and to toast it to improve the structure and activate the flavor. 

In this recipe, we use Bread SRSLY's gluten-free sourdough, which has a delightful sourdough tang and sturdy structural build. This gluten-free bread is unlikely to fall apart. 

 

Total time: About 20 minutes start to finish
Yields: 2 servings
Recipe and photos by Sadie Radinsky // @sadieradinsky
Gluten-Free, Gum-Free, Rice-Free, can be made vegan/dairy-free by using vegan cheese alternative.

 

NUTRITION INFORMATION

Estimates for one sandwich

Calories: 515
Fat: 36g
Carbohydrates: 50g
Fiber: 14g
Protein: 16g

 

INGREDIENTS

  • 4 slices Bread SRSLY Gum-Free, Rice-Free Sourdough Pullman Loaf
  • 1 red bell pepper
  • 1 medium zucchini
  • 1/2 of a red onion
  • 1 ripe avocado
  • 1 medium heirloom tomato
  • 4 tbsp mayonnaise (we like Primal Kitchen brand)
  • 2 tbsp chopped herbs (we used dill and mint)
  • 1 block of feta cheese
  • salt + pepper
  • avocado oil

 

DIRECTIONS

  1. Slice your pepper, onion and zucchini for frying in the cast iron (or take it to the grill!). Slice the zucchini into thin strips, then salt heavily and let the zucchini “sweat” for 10 minutes then pat with a paper towel to dry.
  2. Heat a cast iron skillet on medium with avocado oil. Add the zucchini, pepper strips and onions and cook until browned on both sides. Remove the veggies from heat and put on a plate.
  3. Toast your bread in the skillet until golden brown. Meanwhile, cut the avocado, tomato and feta into thin slices. Mix together the mayo and herbs.
  4. Slather the bread with the herby mayo, then assemble with the grilled veggies, raw veggies, and cheese. ENJOY!
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