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Prep Time: 15 mins
Cook Time: 35 mins
Servings: 2

Sprouted Rye Veggie Sandwich

Rate this recipe for points
13

Bite into this juicy vegetarian sandwich and enjoy the hints of feta cheese and garlic mayonnaise. Our hearty and bold Sprouted Rye & 12 Grains bread carries the rich flavours of this sandwich and helps keep it in place.​

Lunch
Deli Style
Sliced Bread

Ingredients

  • 4 slices of Stonemill® Bakehouse Sprouted Rye & 12 Grains
  • 1 medium eggplant, sliced
  • 1 tablespoon (15ml) of coconut oil
  • 1/4 cup (60g) mayonnaise
  • 2 cloves garlic, minced
  • 1 tomato, sliced
  • 1/2 cup (100g) feta cheese, crumble
  • 1/4 cup (60ml) basil leaves, chopped

Directions

  1. Preheat your oven’s broiler.
  2. Brush the eggplant slices with coconut oil and place them on a baking sheet.
  3. Place the pan in the oven. Cook until warm and toasted, around 10 minutes.
  4. Stir the mayonnaise and garlic together in a cup.
  5. Toast the slices of bread. Once toasted, spread the garlic mayo on to the bread slices.
  6. Place the eggplant slices, tomato, feta cheese and basil leaves between the bread slices.
  7. Slice in half, choose the better looking one and enjoy.