Apparently, I have a thing for messing with sandwiches.
Last summer, I shared how I was turning some of my favorite sandwiches into salads. I took everything from Banh Mi and BLTs to cheeseburgers and Philly cheesesteaks, kept the flavors that make those sandwiches so craveable and ditched the bread in favor of a bowl of greens.
A year later, I'm still experimenting with sandwiches, but this time, I'm not getting rid of the sandwich itself. I'm rethinking the bread.
I've been seeing all kinds of creative bread alternatives online lately, and naturally, I had to start experimenting. What if zucchini could hold together a sandwich? Could two portobello mushroom caps replace a bun? Would roasted eggplant actually be sturdy enough to pick up?
As an added bonus, these swaps are an easy way to work more vegetables into your meals while cutting back on some of the carbs that come with traditional bread. But for me, the bigger appeal is simply finding a new way to use familiar and seasonal ingredients.
Just like my sandwich-to-salad experiment, these aren't about trying to perfectly replicate bread. The goal is to keep everything we love about a good sandwich: contrasting textures, flavorful fillings, something creamy, something fresh and, most importantly, something sturdy enough to hold it all together.
So, I headed back into the kitchen to see which ideas were actually worth making. Here are three ways to rethink your next sandwich.
Zucchini Mozzarella Sandwich with Ricotta, Arugula and Sun-Dried Tomatoes
Zucchini makes a surprisingly sturdy base for a sandwich when thin slices are overlapped with mozzarella cheese and baked until golden. The cheese melts into the zucchini, helping hold everything together while creating crisp, browned edges.
Yield: 1 sandwich
Prep time: 5 minutes
Inactive time: 10 minutes
Cook time: 12 minutes
Total time: 27 minutes
1 small zucchini or half of a medium
Salt
1/2 cup shredded low-moisture mozzarella cheese
1/4 cup whole-milk ricotta cheese
1/2 teaspoon lemon zest
Freshly ground black pepper to taste
Small handful of baby arugula
2 tablespoons sun-dried tomatoes (well drained if using ones packed in oil)
1. Preheat the oven to 425°F and line a sheet tray with parchment paper.
2. Using a mandoline or sharp knife, cut the zucchini lengthwise into very thin slices.
3. Lightly season the slices with salt and allow them to sit for about 10 minutes. Blot thoroughly with paper towels to remove excess moisture.
4. Arrange the zucchini slices on the prepared sheet tray, slightly overlapping them to form a rectangle.
5. Sprinkle the mozzarella evenly over the zucchini, making sure some of the cheese falls between the overlapping slices. Bake until the zucchini is tender and the cheese is melted and golden brown, about 12 minutes.
6. Allow the zucchini pieces to cool for several minutes so the cheese can firm up.
7. Meanwhile, combine the ricotta and lemon zest, and season with salt and pepper to taste.
8. Spread the ricotta mixture over half of the zucchini. Top with the arugula and sun-dried tomatoes, then fold add the zucchini over to create a sandwich.
Chef's Tip: Don't skip the step of salting and blotting the zucchini. Removing some of its water before baking helps the zucchini and cheese brown rather than steam. It's a useful technique anytime you want better caramelization from a high-moisture vegetable.
Balsamic Portobello Caprese Sandwich
Portobello mushrooms already have a substantial, almost meaty texture, which makes them a natural stand-in for a sandwich bun. Roasting them at high heat concentrates their flavor while a little balsamic vinegar adds acidity and sweetness.
Yield: 1 sandwich
2-3 small-to-medium portobello mushroom caps
1 teaspoon extra virgin olive oil
1 teaspoon balsamic vinegar
Salt and freshly ground black pepper to taste
1 tablespoon basil pesto
1/4 cup shredded mozzarella cheese
2 slices ripe tomato
Small handful of baby arugula
1. Preheat the oven to 425°F.
2. Remove the stems from the mushrooms and use a spoon to gently scrape out the dark gills.
3. Brush both sides of the mushrooms with the olive oil and balsamic vinegar, and season with salt and pepper.
4. Place the mushrooms on a sheet tray, stem-side down, and roast for approximately 8 minutes. Flip and continue cooking until browned and tender but still firm enough to hold their shape, about 5 additional minutes.
5. Transfer the mushrooms to a paper towel-lined plate for a minute or two to absorb any excess liquid.
6. Spread the pesto on the inside of one mushroom cap. Sprinkle with the mozzarella, add tomato and arugula. Top with the second mushroom cap and repeat if you have a third mushroom cap.
Chef's Tip: Mushrooms are full of water, so give them room on the pan and use high heat. Crowding mushrooms or cooking them at too low a temperature encourages steaming instead of browning.
Mediterranean Eggplant Sandwich with Hummus, Feta and Roasted Red Pepper
Eggplant becomes tender and creamy when roasted, but thick slices retain enough structure to make excellent sandwich “bread.” Hummus, feta and roasted red pepper give this version plenty of Mediterranean flavor, while lemon keeps it bright.
Yield: 1 sandwich
2 slices eggplant, cut crosswise approximately 3/4-inch thick
Salt
2 teaspoons extra virgin olive oil
Freshly ground black pepper to taste
2 tablespoons hummus
2 tablespoons crumbled feta cheese
1/4 cup sliced roasted red pepper
Small handful baby arugula
Lemon wedge
1. Preheat the oven to 425°F.
2. Place the eggplant slices on a paper towel-lined plate and lightly season both sides with salt. Allow them to sit for about 15 minutes, then blot away the moisture on the surface.
3. Brush both sides of the eggplant lightly with olive oil and season with black pepper.
4. Arrange the slices on a sheet tray and roast until browned and tender but not falling apart, about 8 minutes per side.
5. Allow the eggplant to cool for several minutes.
6. Spread hummus over both slices. Top one side with the feta, roasted red pepper, and arugula. Finish with a squeeze of fresh lemon juice and top with the second eggplant slice.
Chef's Tip: Eggplant acts like a sponge when it comes in contact with oil. Instead of pouring oil directly onto it, brush a measured amount over the surface. You'll still get the browning and richness you want without completely saturating the eggplant.
So, How Did They Turn Out?
I really enjoyed the flavors of all three sandwiches, and the best part is how easy they are to customize with whatever you like or happen to have on hand. I leaned into a Mediterranean theme for most of mine with tomatoes, arugula and cheese, but there are countless directions you could take these. The zucchini was my favorite. Paired with creamy ricotta, it was absolutely delicious and makes a great substitute for a traditional sandwich at lunch. The portobello mushrooms held their structure the best, and I especially liked the combination of pesto (homemade or store-bought) and balsamic.
My eggplant sandwich was delicious, but it taught me an important lesson about thickness and cooking time. I cut my eggplant a little too thin and roasted it a bit too long, so mine became more of a knife-and-fork sandwich. I immensely enjoyed it anyway, but I've adjusted the recipe above so your eggplant stays sturdier and is easier to eat with your hands. That's the fun of experimenting in the kitchen: even when something doesn't turn out exactly as planned, you learn how to make it better the next time.
Keep Playing with Your Food
One of the things I loved about my sandwich-to-salad experiment was realizing that once you stop thinking about a familiar dish as something that has to be made a certain way, the possibilities multiply pretty quickly.
A BLT doesn't necessarily have to be between two pieces of toast. It can become a salad. And a sandwich doesn't necessarily need slices of bread. Zucchini, mushrooms, and eggplant can completely change the format while still delivering the combination of flavors and textures that makes a sandwich satisfying in the first place.
That's also one of the most useful skills you can develop as a home cook: learning techniques instead of relying solely on recipes. Once you understand how to manage moisture, develop caramelization, balance flavors and get the best texture from different vegetables, you can start looking at what's in your refrigerator and imagining what else it could become.
If this kind of vegetable experimentation is your idea of fun, take it even further in our Vegetarian Boot Camp on Saturday, August 29. During this intensive hands-on day, you'll learn how to make vegetables the focus of satisfying, flavorful meals while working on essential techniques including roasting, sautéing, griddling and balancing flavors.
You'll leave with new recipes, plenty of hands-on experience and, most importantly, more confidence turning vegetables into dishes that are anything but an afterthought.
Ready to give vegetables the starring role? Join us for Vegetarian Boot Camp.
