This is a sponsored post for Thomas’ English Muffins but my love for their muffins is 100% my own!
If you thought English muffins were just for breakfast, wait until you taste this mouthwatering Roasted Veggie Sandwich. It’s a delicious lunch or dinner recipe that will have your family asking for sandwiches every night of the week!
I’ve always loved English muffins. When I was a little girl, my grandmother would spend the entire day making English muffins from scratch. I have some wonderful memories of helping her in the kitchen and nibbling on a few English muffins along the way.
I still love English muffins but as a working mom, I would never have time to spend all day making them. The great part is that I don’t have to…I’ve got Thomas’ English Muffins to make life easy! They taste just like the ones that my grandma used to make and now even my girls love them too. I always pick up a few packs when I’m shopping at Walmart.
What’s not to love! The nooks and crannies texture add so much flavor in each bite because they absorb the juices from foods and toppings. Plus, they’re not just for breakfast. My girls snack on them after school and we’re always using them for sandwiches. Why would you ever make a sandwich with regular bread when you can have a thick, fluffy Thomas’ English Muffin instead.
Roasted Veggie Sandwich
We make all kinds of sandwiches but my new favorite is this mouthwatering Roasted Veggie Sandwich! It’s so packed with flavor that I don’t even have to hassle with the kids about eating their veggies! I just take out the tomatoes for my oldest and the onions for my other, because you know mom life is never completely easy. I’m happy to do it though because any time my kids like one of my recipes, it’s a total win!
These make a great lunch or dinner and you’ll love how easy they are to make! Just grab some Thomas English Muffins and you’re ready to get cooking.
Start by splitting your Thomas English Muffins with a fork. This is a trick I learned from my Grandma and it’s how you get the best nooks and crannies texture!
Next, you’ll need to roast vegetables for your sandwich. Toss Portobello mushrooms, onion, bell peppers and zucchini in a bowl with olive oil, salt and pepper. Pour them onto a baking sheet.
When the veggies are done, add balsamic vinegar for a little extra flavor.
Top 1/2 of each English muffin with veggies and add a slice of provolone cheese.
Place under the broiler just long enough for cheese to melt, then top with the other half of the Thomas English Muffin.
Thomas’ English Muffins and veggies make an awesome combination (and did I mention that you’ll never have to beg the kids to eat their veggies again!
- 2 Thomas' English Muffins
- 1/2 cup Portobello mushrooms (sliced)
- 1/2 medium onion (sliced)
- 1 medium bell pepper (sliced)
- 1/2 zucchini (sliced)
- 1/2 cup Cherry tomatoes
- 2 tbsp balsamic vinegar
- 2 slices provolone cheese
- 3 tbsp olive oil
- Salt & pepper to taste
- Preheat oven to 350
- Use a fork to split the Thomas' English Muffins
- Toss mushrooms, onions, bell pepper, zucchini and cherry tomatoes in olive oil, salt and pepper.
- Spread over baking sheet and bake in oven for approx 30 minutes or until onions begin to turn golden
- Drizzle with balsamic vinegar
- Top 1/2 of each English muffin with veggies
- Add 1 slice of provolone cheese
- Cook under broiler just a few minutes, until cheese melts over the veggies
- Serve hot and enjoy!
Nutrition Information:Yield: 2 Serving Size: 1 sandwich
Amount Per Serving: Calories: 456Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 19mgSodium: 615mgCarbohydrates: 34gFiber: 3gSugar: 7gProtein: 14g
This isn’t all I’ve made with my favorite English muffins. Check back for another awesome recipe coming soon!