Sandwich Heaven from the Vegetarian Society

Photo credit The Vegetarian Society

Photo credit The Vegetarian Society

In honour of National Vegetarian Week last week, I published some of the Vegetarian Society’s suggestions for recipes to get you started on a vegetarian lifestyle, or to help you eat a bit less meat. This is one more of these, reprinted with permission, for a sandwich that is very special indeed. It’s a bit of a production to put together, but the flavour really is worth it. However if it is too daunting, I found that some of the individual parts of it also make great sandwiches or toppings for crackers, bread or crostini.

Try using ciabatta bread, but rye, whole wheat and bloomer also work very well. All of the fillings will keep well in the fridge for two days.
Serves 4
Preparation time (for the whole sandwich) 30 minutes.
Can be vegan*

Ingredients (for the different components)

Filling one – Twice Cooked Meddi Veggie

1 small aubergine, cut lengthways into thin slices
1 red pepper, deseeded and cut roughly into 8 pieces
2 courgettes (zucchini), cut lengthways into thin slices
2 field mushrooms, sliced
½ teaspoon of thyme
1 tablespoon olive oil

Filling two – Spiced Apple, Apricot and Carrot

1 apple, cored and sliced thinly
100 grams ready to eat apricots, sliced thinly
1 carrot, grated
1 teaspoon of curry paste
Juice of half a lemon

Filling three – Kidney Bean Paté

1 standard tin of kidney beans, drained and rinsed
1 clove of garlic, crushed
1 lemon, juice only
¼ teaspoon vegan stock powder
¼ teaspoon chilli powder
Pinch of salt

Filling four – Tomato Zing

100 grams sun blushed (or sun dried) tomatoes
200 grams vine tomatoes
Pinch of sugar

Filling Five – Simple Mushroom Paté

1 tablespoon olive oil
200 grams chestnut mushrooms cut into quarters
1 garlic clove crushed
¼ teaspoon vegan stock powder
¼ teaspoon paprika

Filling six – Griddled Halloumi or Firm Tofu

100 grams vegetarian halloumi cheese (*Or firm tofu 200g, if in water drain and pat with a paper towel to absorb excess water,  then marinade in 1 tablespoon soya sauce and 1teaspoon vegetable oil.)


Step 1 – Twice Cooked Meddi Veggie

1. Toss all the ingredients in a bowl then spread on a roasting tin and cook in the oven at 200C for 20mins, turning once. Prepare the other fillings whilst the vegetables roast.

2. To complete this dish, once vegetables roasted, heat a griddle pan to a high temperature and place the vegetables on in batches to create score marks. This should be 2 minutes per side. Place into a bowl, cover and refrigerate.

Step 2 – Spiced Apple, Apricot and Carrot

1. Place the apple, apricot, carrot and curry paste in a bowl and gently stir.
2. Add the lemon juice and give it a final stir. Cover and place in the fridge.

Step 3 – Kidney Bean Paté

1. Place all of the ingredients into a food processor and whizz until smooth.
2. Transfer to a bowl, cover and place in the fridge.

Step 4 – Tomato Zing

1. Place the ingredients into a food processor and blend.
2. Transfer to a bowl, cover and refrigerate.

Step 5 – Simple Mushroom Paté

1. Gently heat the oil in a frying pan and add the mushrooms and garlic.
2. As the juice from the mushrooms starts to appear add the stock powder.
3. Continue to cook until most of the liquid has evaporated. Place in a food processor and blend.
4. Transfer to a bowl cover and refrigerate.

Step 6 – griddled halloumi or firm tofu

1. Simply place slices of halloumi or tofu onto a hot griddle pan for 3 minutes either side.

And finally to the bread!
Slice 2 ciabatta loaves into thick slices, and toast on a hot griddle pan either side for approximately 2 minutes.


It’s time to assemble your mighty mouthful.
1. Take a slice of toasted bread.
2. In this order, place the fillings onto the bread to create a stack effect: tomato zing, kidney bean paté, simple mushroom paté, twice cooked med, griddled halloumi and finally spiced carrot and apple.


Shared with My Meatless Monday at My Sweet and SavoryMeatless (Vegan) Mondays at Veggie ConverterJust Another Meatless Monday at Hey What’s For Dinner Mom and Midnight Maniac’s Meatless Monday.

Recipe from the Vegetarian Society is used with permission. The 21st Century Housewife has not been paid for this post.

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Article by April Harris

April has written 1291 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.

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