Cheese & veggie medley sandwich

Prep 15 min
Makes 6 sandwiches

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500 g
large tomato
125 g
sugar snap peas, or snow peas
1/4 cup
chopped fresh basil, or parsley
1 tbsp
fresh squeezed lemon juice
1 tbsp
1/2 tsp
1/4 tsp
fresh-ground black pepper
1 pinch
6-inch crusty Italian rolls
2 cups
coarsely grated cheddar, asiago or romano


  • Thickly slice mushrooms and place in a large mixing bowl. Seed and coarsely chop tomato. Slice sugar snap peas into 1/2 inch pieces. Add tomato and peas to bowl and sprinkle with basil.
  • Whisk lemon juice with olive oil, salt, black pepper and cayenne. Pour over vegetables and mix until evenly coated. Use right away or cover and refrigerate. (Refrigerate for no more than 3 to 4 hours since vegetables soften as they sit.)
  • Slice rolls, leaving 1 edge intact, and open up slightly. Stir cheese into vegetables and spoon into rolls. Drizzle with any extra dressing remaining in bowl.

Crisp sugar snap peas and fresh basil add an upscale touch to these attractive, vegetarian dinner sandwiches.


Calories 402, Protein 18 g, Carbohydrates 44.4 g, Fat 17.2 g,
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