Vegetarian Sandwich with Dill Herb Dressing
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The following recipe was adapted from Ginny Callan’s “Horn of the Moon Cookbook”.
Growing up, once in a while my Mom would cook up some vegetarian fare, and I think this was one recipe that everybody loved. I don’t make this vegetarian sandwich often, but I should make it more because gosh it’s just so good. The flavors of the broccoli, onion and herbs play so well together, and the herb dressing just puts it over the top and takes it to eleven.
Cooking Level
Foundational | BEGINNER | Intermediate | Advanced
Vegetarian Sandwich with Dill Herb Dressing
Ingredients
- 1 T avocado or olive oil
- 1 large head of broccoli
- 1/2 onion
- 3 large cloves garlic
- 2 white button or baby bella mushrooms
- 1/4 t dried basil
- 1/4 t dried thyme
- 1/4 t salt
- Dash of pepper
- 4 slices colby or cheddar cheese
- 4 pieces pita bread (or I like to use mini naan)
- 2 small handfuls of spinach leaves (optional)
- 1 Tomato (optional)
- 1 C sunflower, safflower, or avocado oil*
- 2 large gloves garlic
- 2 T fresh parsley springs (or 1 T dried parsley)
- 1/4 C fresh dill (or 1 T dried dill weed)
- 1 T fresh chives (or 1 t dried chives)
- 1/4 t pepper
- 1/4 t salt
- 1/3 C apple cider vinegar
- 1 T red wine vinegar
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Chop the head of broccoli into bite-sized pieces, dice the 1/2 onion, and mince the 3 cloves of garlic.
- Slice the mushroom(s) about 1/8" - 1/4" thick.
- In a frying pan or skillet, heat 1 T avocado or olive oil. Add the broccoli, onion, and garlic to the pan and sauté until tender but still crunchy, about 5-7 minutes.
- Add the 1/4 t dried basil, 1/4 t dried thyme, 1/4 t salt, and dash of pepper and mix.
- Mince the 2 cloves of garlic.
- Finely chop the parsley, dill, and chives if using fresh herbs.
- In a blender bottle or a large mason jar, add the 1 C sunflower, safflower, or avocado oil with the minced garlic, the 2 T parsley springs (or 1 T dried parsley); 1/4 C fresh dill (or 1 T dried dill weed); 1 T fresh chives (or 1 t dried chives); the 1/4 t salt, 1/4 t pepper, 1/3 C apple cider vinegar, and 1 T red wine vinegar. Shake vigorously to mix (preferably with the cap on).
- Place two pieces of pita bread (or two pieces of naan) on a baking sheet and toast in the oven for 3 minutes (If you'd like less bread in this recipe, you can cut the pita or naan in half. In this case, place one half separately on the baking sheet).
- Once warm and slightly toasted, fill one half of the pita or naan with the broccoli mixture.
- Top with as much sliced mushroom as you like, the spinach leaves (if using), and the two slices of colby cheese.
- Cook in the oven until the bread is toasted, the spinach (if using) is wilted, and the cheese is melted, about 5 minutes.
- Cut in half and drizzle with as much dill herb dressing as you like. You can add a couple slices of tomato if you wish. Serve immediately and enjoy!
* I prefer these oils because they taste lighter and have less of a flavor on their own than olive oil does.
Back in the 1980s in Vermont, there was a small vegetarian restaurant called The Horn of the Moon, owned by a woman named Ginny Callan. I never had the opportunity to go there, being born in the mid 80s, and unfortunately it closed back around ‘97, but my mom had Ginny Callan’s “Horn of the Moon Cookbook”. I was so happy to be able to find my own copy late last year, and I’m looking forward to trying out a bunch of different recipes!
