This sandwich came as a result of exactly what I’d hoped for, toasted sprouted bread, assortment of roasted veggies, smothered in melted Muenster cheese, then topped with some thinly sliced avocado and lathered in BBQ sauce. It was quick, filling, and nutritious, my favorite kind of sandwich!
Total Time
36min
4.5
4 Ratings
Author: Lemons and Basil
Servings:
2
Ingredients
•
1/2
Medium
Eggplant
•
1/2
Small
Zucchini
•
1/2
Small
Yellow Squash
•
1/2
Medium
Beet
•
2
Tbsp
Barbecue Sauce
•
4
slices
Whole Wheat Sprouted Bread
•
2
slices
Muenster Cheese
•
1/2
Avocado
•
to taste
Salt
•
to taste
Ground Black Pepper
•
as needed
Coconut Oil Cooking Spray
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C) and spray baking sheet with Coconut Oil Cooking Spray (as needed).
Lay out in single layer, sprinkle with Salt (to taste) and Ground Black Pepper (to taste), bake for 15 minutes.
4.
Remove all vegetables from baking pan, with exception of beets. Set baked vegetables aside while baking beets for additional 3-5 minutes or until cooked to your preference.
5.
Layer roasted veggies on two pieces of Whole Wheat Sprouted Bread (4 slices). Coat with Barbecue Sauce (2 Tbsp), top with Muenster Cheese (2 slices).
6.
Add the two pieces of bread, stacked with veggies, BBQ sauce and cheese to the baking sheet, put in oven 1-2 minutes or until cheese is melted.
7.
Slice Avocado (1/2) and add to the remaining slices of bread, then EAT!
Nutrition Per Serving
CALORIES
524
FAT
15.9 g
PROTEIN
28.2 g
CARBS
71.0 g
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