Vegetarian Club Sandwiches

Ingredients

• 200 g yellow bell pepper (1 yellow bell pepper)
• 150 g small zucchini (small zucchini)
• 2 tbsp olive oil
• Salt
• Pepper
• 4 mushrooms
• 80 g tomatoes (1 tomato)
• 4 lettuce leaves
• 1 box watercress
• 75 g goat fresh cheese
• 1 tbsp light pesto
• 6 slices whole grain toast (preferably American style)

Instructions

1. 1.

   Quarter the bell pepper, remove seeds and wash. Wash zucchini, cut crosswise in half and slice lengthwise into 5 mm thick rounds.

2. 2.

   Heat oil in a grill pan. Sauté bell pepper pieces for 2-3 minutes, zucchini rounds for 1-2 minutes on each side over high heat. Season with salt and pepper.

3. 3.

   Clean mushrooms, trim stems and slice caps thinly.

4. 4.

   Wash tomato, cut off stem end wedge-shaped, slice into 4 rounds.

5. 5.

   Wipe lettuce leaves clean, wash and pat dry. Cut watercress from the bed, rinse if needed and pat dry.

6. 6.

   Mix goat fresh cheese and pesto together.

7. 7.

   Toast bread slices under a preheated grill until golden brown. Spread cheese mixture on one side of each toast slice.

8. 8.

   Layer two toasted slices with lettuce, zucchini and mushrooms on top.

9. 9.

   Top those with two more toasted slices covered in bell pepper pieces, tomato rounds and watercress, then place the remaining two toasted slices (cheese-side down) as a lid. Secure the sandwiches with two wooden skewers and cut into triangles.