Grilled Vegetable Tahini Sandwiches
Grilled Vegetable Tahini Sandwiches- a sophisticated, plant-based version of grilled cheese made with fresh veggies and buttery tahini.
This post was created in partnership with Little Northern Bakehouse
If you’ve never tried a grilled tahini sandwich NOW is the time, my friends! Trust me, it might sound a little weird but I promise it’s incredible.
The first time I had one was at one of our favorite local bakeries here in Athens. They make a roasted vegetable tahini sandwich that is to-die-for. It’s funny because I never would have thought of that combination on my own. I mean we all know tahini is delicious drizzled on buddha bowls so why wouldn’t it be just as good melted inside of a veggie sandwich?
Even though I could literally walk to said bakery I still like making my own at home because it’s more affordable and I can use my favorite gluten-free bread. I decided to become an ambassador for Little Northern Bakehouse this year because I sincerely feel that they make the absolute BEST gluten-free bread on the market.
Not only have they nailed the texture and the flavor but the ingredient list is pretty darn impressive. For example, their Sprouted Honey Oat Bread features a blend of sprouted grains which are known to be easier to digest and allow for optimum nutrient absorption.
In addition, Little Northern Bakehouse always uses non-GMO ingredients that have been BioChecked to verify that they’re glyphosate-free. They really go the extra the mile to assure that they’re using the highest quality ingredients for each and every loaf.
How to Make Grilled Vegetable Tahini Sandwiches
I like to call these “grilled” sandwiches but you can sauté the vegetables or even roast them, if you like!
- Cook your veggies. I lightly coat mine with avocado oil then grill them (in a grill pan) for about 3-5 minutes on each side.
- Spread butter or olive oil on the outside pieces of bread. Top the insides with tahini then layer the baby spinach and cooked vegetables on top.
- Press the bread together then cook the sandwich for 3 minutes on each side, until light golden brown.
BOOM. That’s all there is to it! These sandwiches make for a simple, healthy meal that you’re sure to crave again and again.
Looking for side items to go with the sandwiches? Try one of these:
- Tangy Cucumber Tomato Coleslaw
- Classic Vegan Potato Salad
- Quinoa Almond Tabbouleh
- Vegan Macaroni Salad
Grilled Vegetable Tahini Sandwiches
Ingredients
- 1 small zucchini, thinly sliced
- 1-2 carrots, peeled and thinly sliced
- 4 ounces cremini mushrooms, sliced
- high heat oil, for cooking vegetables
- 2 ounces baby spinach, about 2 handfuls
- 4 tablespoons tahini
- 4 slices 4 slices Little Northern gluten-free Sprouted Honey Oat bread
- 2 tablespoons vegan butter or olive oil
Instructions
- Lightly grease a large skillet or grill pan and warm over medium heat. Add the sliced zucchini, carrots and mushrooms. Cook on each side for about 3-5 minutes, until light golden brown and tender, but still slightly crisp. Remove from heat and set aside.
- Spread butter or olive oil on one side of each slice of bread. On the opposite side of each piece, spread the tahini on top. Layer with baby spinach and grilled vegetables then press the two slices together (butter side facing out). Grill (or cook in the skillet) over medium-low heat until light golden brown on each side. Slice then serve warm and enjoy!
Notes
Nutrition
Sounds and looks delicious! Our new Lucky’s grocery store carries the Little Northern Bakehouse breads!
Thank you! That’s awesome they carry Little Northern Bakehouse too! :)
I know I’d love LNB’s bread… that honey oat has me all heart eyes, Sarah! Now about those grilled veggies! Absolutely on a sammie! And you don’t have to turn the oven on – hooray!
These sound amazing! I bet herbed tahini would be really good too!
Oh I love that idea!
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