It's sandwich time again here on Eatery Berlin because who can actually resist a well-made sandwich. Today I have a vegetarian sandwich recipe for you, which fits perfectly into the summer. Sandwiches are part of our everyday life, whether it is the break for the kids or a small lunch in the garden, sandwiches are always to be found on our plates. Modified with the seasons, cravings for certain ingredients or even the time available, ultimately determine what ends up on my sandwich. Sometimes with wow and sometimes just to get full. Simple, varied and ubiquitous: the good sandwich.
Sandwich idea for summer
What makes a good summer sandwich and what goes on it? Honestly, everyone can answer that best for themselves. I like it light, but I don't want to sacrifice flavor and variety. Roast aromas, acidity, herbs and fatness are the first thoughts in the composition of a good sandwich. So, layer by layer for my summer sandwich is already created in my head before I even go into the kitchen. Then I go to the garden and help myself to aromatic tomatoes, garlic and fresh herbs and off I go.
Gremolata, garlic & grilled watermelon
As you can see from the title, I have taken the Mediterranean cuisine as inspiration for this vegetarian sandwich recipe. The watermelon is nicely grilled for this, which gives the sandwich the necessary roasted flavors. On top of that, I added creamy soft sheep cheese and gratinated it on top of the melon. This way, fat comes together with freshness and enhances the flavor. I added depth with braised garlic mixed with butter and cream cheese to make a garlic paste. Garlic paste alone and fresh bread are actually almost enough to make me and you happy. Lastly, aromatic gremolata made from mint and parsley adds a bit of sophistication. This herb paste with olive oil and lemon zest finally brings the barrel to overflow and provides colorful fireworks of aromas and flavors with the remaining ingredients. So, remake it and enjoy!
Vegetarian Sandwich with grilled Watermelon, Gremolata, Garlic Paste & Cheese
2 Persons55 Minutes
- 1 Garlic
- 1 tsp Sea Salt
- 1 EL Olive Oil
- 20 g Butter
- 20 g Cream Cheese
For the garlic paste, cut off the tip of the unpeeled garlic and place on aluminum foil. Then season with olive oil and sea salt and wrap. Bake the garlic in the oven for 45 min at 200°C. Then let cool slightly and squeeze out the softened garlic cloves with your hand. Add the olive oil collected in the aluminum foil, butter and cream cheese to the garlic and mix everything to a creamy garlic paste with a fork.
Gremolata with Mint, Parsley & Tomato
- 3 Tomatoes
- 20 g Parsley
- 20 g Mint
- ½ Lemon
- 50 g Olive Oil
- Sea Salt & Pepper to taste
For the gremolata, roughly pluck the washed mint and parsley from the stems and chop through. Quarter the tomatoes and cut out the core, then cut into strips and add to the herbs. Season with lemon zest, salt, pepper and olive oil. Slightly mix everything and let the gremolata infuse until serving.
- 200 g Watermelon seedless
- 120 g Soft Cheese from Sheep
- 50 g Rocket Salad
- ½ Avocado
- Sea Salt & Pepper to taste
- 1 small Pita Bread
Before serving, peel the watermelon and cut off a slice about 2cm thick. Remove half an avocado from the skin with a spoon and cut into 3mm thick slices. Now heat up a pan without oil, put the melon in and grill vigorously on both sides. Meanwhile, slice the cheese and place it on the grilled watermelon. Then, gratinate with a small torch or in the oven with the grill function.
For the sandwich, slice the toasted pita bread, or whatever you like best, and spread garlic paste on the bottom. Spread the washed rocket salad and top with the grilled watermelon and cheese. Then season with salt and pepper and spread the avocado, then season again with salt and pepper. Add the tomatoes mixed with gremolata and place the top of the flatbread.
Vegetarian | Gluten-Free | Dairy-Free | Sugar-Free
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