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+ servings

Grilled Vegetable Tahini Sandwiches

A sophisticated, plant-based version of grilled cheese made with fresh veggies and buttery tahini.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: dinner, lunch
Servings: 2
Calories: 501kcal


  • 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


  • 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!


Nutrition information is an estimate and will vary based on the brand of bread you used. 


Calories: 501kcal | Carbohydrates: 44g | Protein: 15g | Fat: 32g | Saturated Fat: 5g | Sodium: 356mg | Potassium: 1005mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7950IU | Vitamin C: 28.5mg | Calcium: 184mg | Iron: 4.8mg