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    Home » Lunch

    Vegetable Sandwich with Balsamic Glaze

    Published: Mar 2, 2021 · Modified: Oct 9, 2024 by Shweta with 7 Comments · This post may contain affiliate links ·

    Make this hearty Vegetable Sandwich with Balsamic Glaze full of vegetables cooked in balsamic glaze, spread on sourdough bread, with melted pepper jack cheese, and a cream cheese spread made with fusion flavors.
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    stacked vegetable sandwich in balsamic glaze with pepper jack cheese on sourdough bread

    I love vegetable sandwiches with sourdough bread. A hearty fusion-flavored Vegetable Sandwich recipe with Balsamic Glaze has been a go-to vegetable sandwich in my household for many years. This sourdough bread sandwich is filled with vegetables cooked in a balsamic glaze, topped on sourdough bread, melted with pepper jack cheese, and a cream cheese spread made with fusion flavors.

    stacked vegetable sandwich in balsamic glaze with pepper jack cheese on sourdough bread

    My younger sister and I used to visit El Paso while our older sister, my brother in law, and my husband were in medical school. We always made it a point to visit the same restaurant: Ruli’s International Kitchen. They had an AMAZING sandwich there (one of the only vegetarian items at the time). We loved the sandwich so much that we created our own version of it when we craved Ruli's and still call them "Ruli's Sandwiches"! Lunchtimes with this sandwich are always a hit! These sandwiches are ready in 20 minutes and are great as a weeknight lunch or meal.

    vegetable sandwich on sourdough bread

    What goes in a Vegetable Sandwich with Balsamic Glaze:

    • Vegetables: I used mushrooms, spinach, bell pepper (I prefer red, yellow, or orange as they give a sweeter flavor), zucchini, onions.
    • Balsamic glaze: before I discovered balsamic glaze, I used balsamic vinegar with these sandwiches. You can also just use balsamic vinegar, it just doesn't give the same sweeter flavor. I suggest using 1 teaspoon balsamic vinegar. Other balsamic glaze substitutes you can use: cider or red wine vinegar and maple syrup or lemon/lime juice. Please don’t feel like you have to go and buy balsamic glaze!
      • If you have balsamic vinegar but not balsamic glaze, you can make it by using brown sugar and balsamic vinegar. Use 1 cup balsamic vinegar with ¼ cup brown sugar and simmer until it reaches a glaze consistency.
    • Aromatics: Italian seasoning, garlic, salt, and pepper.
    • Cream cheese spread: this includes cream cheese, soy sauce, and sriracha. This spread is what adds the fusion to the sandwich! Sounds weird but trust me on this one!
    • Cheese: My favorite is Tillamook pepper jack cheese! I have also used Amul cheese and it tastes amazing.
    • Bread: I love using sourdough bread for this sandwich. You can use any bread you prefer. The restaurant used ciabatta rolls. When I used to make this, I used to use any regular bread we had at home!
    vegetables cooked in pan

    How to Make the best Vegetable Sandwich:

    To prepare the vegetables:

    • Heat oil in a medium non-stick skillet. Add the garlic and onions and cook until onions are translucent.
    • Add mushrooms, zucchini, and bell peppers. Cook 5 minutes or until slightly soft. If you like your vegetables soggy, cook for a 2-3 more minutes. Add the spinach at the end and cook 1-2 minutes until just wilted.
    • Add the balsamic glaze to the vegetables. Add Italian seasoning, salt, and black pepper. Set aside.

    To prepare the cream cheese spread:

    • In the cream cheese container or a small bowl, add sriracha and soy sauce. Mix with a spoon until well combined. Set aside.

    To prepare the sandwich:

    • Take two slices of bread and lay one cheese slice on one slice of bread (or cheese slices on both sides).
    • Place the bread slices with the cheese in a toaster oven and toast until cheese is melted and bread is browned to your liking.
    • Remove the toasted bread from the toaster oven. Add cream cheese spread to one side or both sides and top with the cooked vegetables.
    • Close the sandwich and cut in half. Serve immediately!

    Tips for making this Vegetable Sandwich:

    • I like to melt the cheese using a toaster oven. If you don’t have a toaster oven, you can use a skillet, lightly cook both sides of the bread, and add cheese too one slice on medium low heat and cook until the cheese melts (like you would a grill cheese without closing the sandwich)! You can also use a panini press to make the sandwich. It does get a little liquidy this way so I prefer using a toaster oven or skillet.
    • If you don’t like your sandwich too saucy, I’d decrease the balsamic glaze to 1 tablespoon or add it at the very end. You can also use a slotted spoon to get rid of some of the excess sauce. 
    stacked sandwich

    More Recipes:

    For more sourdough bread sandwich ideas, check out this Pesto Grilled Cheese with Garlic Butter.

    For more quick and easy dinner ideas, try these Crumbled Tempeh Quesadillas, Vegan Tofu Tacos with Peanut Sauce, and this Tempeh Salad with Miso Ginger Sauce!

    stacked vegetable sandwich in balsamic glaze with pepper jack cheese on sourdough bread

    If you liked this Vegetable Sandwich recipe, I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails at the bottom so you never miss a new recipe!

    📖 Recipe

    stacked vegetable sandwich in balsamic glaze with pepper jack cheese on sourdough bread
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    5 from 4 votes

    Vegetable Sandwich with Balsamic Glaze

    Make this hearty Vegetable Sandwich with Balsamic Glaze full of vegetables cooked in balsamic glaze, spread on sourdough bread, with melted pepper jack cheese, and a cream cheese spread made with fusion flavors.
    Prep Time: 10 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 20 minutes mins
    Servings: 4 Sandwiches
    Author: Shweta

    Ingredients 

    • 1 loaf sourdough bread; or bread of your choice
    • 4-8 slices of pepper jack cheese

    For the Sandwich Vegetables:

    • 1 tablespoon olive oil
    • 1 red onion; , sliced
    • 2 cloves garlic;, minced
    • 2 cups baby bella mushrooms; , sliced
    • 1 colored bell pepper; , sliced
    • 1 zucchini; , julienne sliced
    • 2 cups packed spinach
    • 2 tablespoons balsamic glaze, (see notes)
    • ½ teaspoon Italian seasoning
    • sea salt to taste
    • black pepper to taste

    For the Cream Cheese Spread:

    • 1, 8 oz container whipped cream cheese
    • 2 teaspoons sriracha sauce
    • 2 tablespoons soy sauce

    Instructions

    To prepare the vegetables:

    • Heat oil in a medium non-stick skillet. Add the garlic and onions and cook until onions are translucent.
    • Add mushrooms, zucchini, and bell peppers. Cook 5 minutes or until slightly soft. If you like your vegetables soggy, cook for a 2-3 more minutes. Add the spinach at the end and cook 1-2 minutes until just wilted.
    • Add the balsamic glaze to the vegetables. Add Italian seasoning, salt, and black pepper. Set aside.

    To prepare the cream cheese spread:

    • In the cream cheese container or a small bowl, add sriracha and soy sauce. Mix with a spoon until well combined. Set aside.

    To prepare the sandwich:

    • Take two slices of bread and lay one cheese slice on one slice of bread (or cheese slices on both sides).
    • Place the bread slices with the cheese in a toaster oven and toast until cheese is melted and bread is browned to your liking.
    • Remove the toasted bread from the toaster oven. Add cream cheese spread to one side or both sides and top with the cooked vegetables.
    • Close the sandwich and cut in half. Serve immediately!

    Notes

    • If you don’t have a toaster oven, you can use a skillet, lightly cook both sides of the bread, and add cheese to one slice on medium low heat and cook until the cheese melts (like you would a grill cheese without closing the sandwich)!
    • If you don't have balsamic glaze, you can use a balsamic glaze substitutes such as cider or red wine vinegar and maple syrup; or lemon/lime juice. Please don’t feel like you have to go and buy balsamic glaze!
    • If you have balsamic vinegar but not balsamic glaze, you can make it by using brown sugar and balsamic vinegar. Use 1 cup balsamic vinegar with ¼ cup brown sugar and simmer until it reaches a glaze consistency. You can also just use balsamic vinegar, it just won't give the same sweeter flavor. I suggest using 1 teaspoon balsamic vinegar and add another based on your taste preference.

    Nutrition Info

    Calories: 324kcal | Carbohydrates: 42g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 1044mg | Potassium: 591mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2609IU | Vitamin C: 55mg | Calcium: 233mg | Iron: 4mg
    Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!
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      Recipe Rating




    1. Jgohel

      March 05, 2021 at 9:13 am

      5 stars
      Just tried this sandwich last nice and l really enjoyed

      Reply
      • Shweta

        March 23, 2021 at 1:11 pm

        I'm so glad you enjoyed it!

        Reply
    2. Shruti

      August 05, 2021 at 7:13 pm

      5 stars
      I didn’t have all of the vegetables so used bell peppers, onions, and some purple cabbage and it turned out delicious! Easy but yummy recipe!

      Reply
      • Shweta

        August 14, 2021 at 10:10 am

        I love the addition of purple cabbage! I'm so glad you enjoyed it!

        Reply
    3. CJ

      April 02, 2023 at 10:00 am

      5 stars
      We keep coming back to this one. So delicious and super easy to make vegan!

      Reply
      • Shweta

        April 03, 2023 at 4:59 pm

        I'm so glad you enjoyed the sandwiches! Thank you!

        Reply
    4. Michele

      July 30, 2023 at 9:39 am

      5 stars
      I made mine like a grilled cheese, it was delicious. I especially like the spice from the siracha. Yum!

      Reply

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    I’m the blogger, recipe developer, and photographer behind this blog. Share the Spice is a blog about vegetarian and vegan recipes that focus on healthy, flavorful meals. My goal is to show you how to make nourishing meals that are easy and full of flavor.

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