Crystal Margarine Recipes
Prep: 35 min
Servings: 2
Elevate your sandwich game with this vibrant Grilled Vegetable Sandwich, bursting with flavour and layered with creamy burrata, fresh basil, and peppery arugula microgreens! The marinated zucchini and bell peppers are grilled to perfection, bringing out their natural sweetness with a touch of char. A generous spread of Crystal Margarine adds a rich, buttery finish—first in the marinade for added depth, then on the bread for a golden, perfectly toasted crust. The burrata adds intrigue and a creamy texture that makes this sandwich unlike anything else!
Served on hearty multigrain bread and finished with a drizzle of herb-y marinade, this sandwich is equal parts rustic and refined. Whether you’re entertaining or enjoying a cozy lunch, it’s a fresh and flavourful choice that’s anything but ordinary!
ingredients
Marinade
1/4 cup
Crystal Margarine, melted
2 tbsp
honey
1 tbsp
stone ground mustard
2 tbsp
lemon juice
1 tbsp
white wine vinegar
1 tbsp
fresh thyme, chopped
2
cloves garlic, minced
to taste
sea salt & black pepper
Sandwich
2
zucchini, sliced lengthwise
2
bell peppers, sliced
1
large multigrain loaf, halved lengthwise
to taste
Crystal Margarine
1
ball burrata cheese
1/2 cup
arugula microgreens
1/4 cup
fresh basil leaves
to taste
sea salt & black pepper
directions
Start with the marinade by combining all ingredients in a large bowl. Whisk until smooth, then add zucchini and peppers, toss to combine. Marinate for 15 minutes.
Remove zucchini and peppers, and reserve the remaining marinade. Grill over medium-high heat until softened, about 3-4 minutes per side. Remove from the grill and set aside.
Lightly spread Crystal Margarine on each half of the bread. Grill bread, cut side down, for 2-3 minutes or until lightly toasted. Remove from the grill.
Lay bread on a cutting board and brush both halves of bread with a spoonful of the remaining marinade. Prepare the burrata and other sandwich fillings for assembly, then layer the grilled vegetables, burrata, microgreens and basil. Sprinkle sea salt and black pepper, to taste.
Add the top half of the bread and gently push down on the sandwich. Slice the sandwich and serve warm.
