This sandwich is for all my veggie lovers! This sandwich is stacked with tons of balsamic marinated vegetables, and then has a creamy cottage cheese spread that is super tasty, and high in protien.
How to make this Balsamic Vegetable & Cottage Cheese Sandwich
This recipe is super simple, with an easy marinade on some in-season vegetables like roasted peppers, scallions and zucchini. Then I combined cottage cheese, dijon, balsamic and olive for a creamy high protein spread. Everything is added to a toasted ciabatta loaf for the perfect, high protein add. This one is super easy, packed with protein and perfect for lunch.
Balsamic Vegetable & Cottage Cheese Sandwich
Ingredients
The spread:
- 1/2 cup Cottage cheese I love Breakstones Cottage Cheese
- 1 tsp Dijon mustard
- 2 tbsp Balsamic vinegar
- 2 tbsp Olive oil
- Sea salt
- Pepper
The veggies:
- 2 Bell peppers
- 3 Scallions
- 1 Zucchini
- 2 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- Sea salt
- Pepper
The rest:
- Arugula
- Ciabatta bread
Instructions
- Preheat oven or grill to 400. Slice veggies- zucchini into strips, scallions in half and peppers into fourths. Drizzle with balsamic, olive oil, salt and pepper. Lay on a baking sheet and roast for about 20 min, turning halfway through. Veggies are done when they are softened and nicely roasted.
- Make cottage cheese dip by blending cottage cheese, dijon, balsamic, olive oil, salt and pepper in a food processor or blender. It should be smooth and creamy.
- Toast bread and spread a healthy spoonful on each slice. Add veggies and a handful of arugula. Slice and enjoy!
Video
Notes
You could opt to grill the vegetables instead of roasting in the oven. If so, Preheat grill to 400 and cook for 10-15 min, turning halfway through.
