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SideChef
Recipes
American
Veggie Sandwich
Recipe

16 INGREDIENTS • 8 STEPS • 45MINS

Veggie Sandwich

5
2 ratings
An open faced omelette, tomato jam, arugula, and loads of goat cheese. All smashed between ciabatta bread. What’s amazing is how great the sandwich tasted the next day after spending a whole night in my fridge assembled and wrapped.
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Well Worn Fork
An open faced omelette, tomato jam, arugula, and loads of goat cheese. All smashed between ciabatta bread. What’s amazing is how great the sandwich tasted the next day after spending a whole night in my fridge assembled and wrapped.
45MINS
Total Time
$8.16
Cost Per Serving
Ingredients
Servings
2
US / Metric
Cherry Tomato
2 cups
Cherry Tomatoes, halved
Lemon
1/2
Lemon
Distilled White Vinegar
1/2 Tbsp
Distilled White Vinegar
Brown Sugar
1/2 cup
Brown Sugar
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Freshly Ground Black Pepper
1 pinch
Freshly Ground Black Pepper
Salt
1 pinch
Salt
Olive Oil
as needed
Olive Oil
Egg
4
Eggs
Tarragon
2 sprigs
Tarragon, minced
Half and Half
3 Tbsp
Half and Half
Ciabatta Bread
1 loaf
Ciabatta Bread
Arugula
to taste
Arugula
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Goat Cheese
to taste
Goat Cheese
Nutrition Per Serving
VIEW ALL
Calories
943
Fat
14.1 g
Protein
35.8 g
Carbs
170.2 g
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Well Worn Fork
Cooking InstructionsHide images
step 1
Combine Cherry Tomatoes (2 cups), juice of the Lemon (1/2), Distilled White Vinegar (1/2 Tbsp), Brown Sugar (1/2 cup), Crushed Red Pepper Flakes (1/4 tsp), Freshly Ground Black Pepper (1 pinch), and Salt (1 pinch) in a cast iron pan.
step 1 Combine Cherry Tomatoes (2 cups), juice of the Lemon (1/2), Distilled White Vinegar (1/2 Tbsp), Brown Sugar (1/2 cup), Crushed Red Pepper Flakes (1/4 tsp), Freshly Ground Black Pepper (1 pinch), and Salt (1 pinch) in a cast iron pan.
step 2
Bring to a simmer and cook for 20-30 minutes, stirring occasionally. Once done, remove from heat and allow to cool. Save for later.
step 3
Turn your oven broil on low. Beat Eggs (4) in a small bowl. Add Tarragon (2 sprigs), Half and Half (3 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Mix together until incorporated.
step 4
Heat a small saute pan to medium heat with enough Olive Oil (as needed) to coat the pan. Pour in the eggs and cook on the stovetop until it's set, but still liquid on top. Then finish cooking in the oven (will only take a minute or two).
step 4 Heat a small saute pan to medium heat with enough Olive Oil (as needed) to coat the pan. Pour in the eggs and cook on the stovetop until it's set, but still liquid on top. Then finish cooking in the oven (will only take a minute or two).
step 5
Slide the "omelette" out of the pan and allow to cool. Repeat to make a second "omelette".
step 5 Slide the "omelette" out of the pan and allow to cool. Repeat to make a second "omelette".
step 6
Cut the Ciabatta Bread (1 loaf) in half vertically the short way and then horizontally to make four slices for two sandwiches.
step 6 Cut the Ciabatta Bread (1 loaf) in half vertically the short way and then horizontally to make four slices for two sandwiches.
step 7
Spread Goat Cheese (to taste) on both the top and bottom of the bread. Add tomato jam on the bottom slice.
step 7 Spread Goat Cheese (to taste) on both the top and bottom of the bread. Add tomato jam on the bottom slice.
step 8
Top with the eggs and then top with Arugula (to taste). Repeat to make another sandwich.
step 8 Top with the eggs and then top with Arugula (to taste). Repeat to make another sandwich.
Tags
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American
Brunch
Lunch
Shellfish-Free
Vegetarian
Sandwiches & Wraps
Vegetables
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