Vegetarian Sandwich
Vegetarian Sandwich
Get this quick and easy vegetarian sandwich recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • 1 loaf French baguette
  • 4 Portabello mushrooms
  • 4 Eringi mushrooms
  • 2 Eggplant
  • 4 Eggs
  • 2 Buffalo Mozzarella
  • 1 Brie cheese
  • 3 tablespoons Mascarpone
  • 3 tablespoons Dijon mustard
  • 2 Tomato
  • 15 cocktail Onions
  1. Slice the portabello and eringi mushrooms.
  2. Sauté until brown in a pan with oil and season.
  3. Set aside.
  4. Slice the eggplants lengthwise and pan fry until brown.
  5. Season to taste and set aside.
  6. Crack the eggs and beat in a bowl.
  7. Fry the beaten eggs in a non stick pan.
  8. Cut the bread into half and spread the mascarpone cheese and Dijon mustard on both sides.
  9. Layer the mushrooms, fried eggs and eggplant on one side of the bread.
  10. Slice the mozzarella and brie cheese and layer on top of the mushrooms.
  11. Bake in the oven at 160°C for 5 minutes until the cheese melts.
  12. Slice the tomatoes and place on top together with the cocktail onions.

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