Ultimate Veggie Sandwich
I have a profound love for sandwiches, particularly those with meat like the classic Bacon, Egg, and Cheese. Yet, there's something uniquely special and invigorating about a sandwich that's brimming with veggies. And behold, the ultimate veggie sandwich! Nestled between two slices of bread are nine different vegetables harmoniously packed together (well, technically seven, as avocados and tomatoes are fruits, but you know what I mean). In every veggie sandwich, I look for a few essential elements, all of which are present in this masterpiece:Veggie SpreadThis imparts a creamy, saucy goodness akin to mayo but achieved with plant-based ingredients. Here, we have two spreads: a simple avocado mash and hummus. They act as binding agents, holding all the sandwich components together while providing a luscious and textural delight.SproutsFor some reason, alfalfa sprouts are a must-have for me in veggie sandwiches. These distinctively aromatic, delicate microgreens contribute significantly to the overall experience. Of course, if you're not a fan, feel free to omit them.Something "Meaty"Pardon the play on words, but I couldn't think of a better description. You need a heartier veggie to add substance and protein to the sandwich. While mushrooms and tofu are excellent choices, I went for miso-glazed eggplant that will undoubtedly impress you.Remember, this is merely a foundational sandwich; you can swap out any ingredient or even dare to add more vegetables. Furthermore, it can be made entirely vegan by substituting honey with agave or brown sugar. The possibilities are endless!
Ingredients
FOR THE QUICK PICKLES
- 1 c. cucumbers, sliced
- 1 medium carrot, julienned
- 1 c. rice vinegar
- 1 c. water
- 1/2 tbsp. kosher salt
FOR THE MISO EGGPLANT
FOR THE SANDWICHES
- 2 avocado
- 1/2 lime juice
- Kosher Salt
- Freshly ground black pepper
- 2 heirloom tomatoes, sliced thick
- 2 c. arugula
- 2 small shallots, thinly sliced
- 2 c. alfafa sprouts
- 1/2 c. hummus
- 8 slices whole wheat bread, toasted
Instructions
FOR THE QUICK PICKLES
- In a medium bowl combine cucumber and carrots. Cover with rice vinegar, water and salt. Stir until salt is fully dissolved. Cover with plastic wrap and let marinate in the fridge for at least 20 minutes and up to 48 hours.
FOR THE MISO EGGPLANT
- Preheat oven to 425º F.Lay eggplant slices out on a cutting board and sprinkle all sides with kosher salt. Let sit for 10 minutes. Meanwhile in a small bowl whisk miso, soy sauce, rice vinegar, sesame oil and honey.
- Line a sheet tray with parchment paper. Dip each slice of eggplant, both sides, in the miso glaze and arrange them on the sheet tray so there is no overlap. Roast for 30 minutes, flipping halfway through until browned and tender
FOR THE SANDWICHES
- In a small bowl scoop out the flesh of the avocados and add lime juice. Mash into a spread, seasoning with salt and pepper to taste. Sprinkle the tomato slices with a sprinkle of salt.
- Start building the sandwich by spreading ¼ of the avocado on one slice of bread and 2 tbsp of hummus on the other. Begin with the avocado slice then stack the veg in the following order: a few slices of miso eggplant, handful of arugula, 2 slices heirloom tomato, pickled cucumbers, pickled carrots, shallots then sprouts. Top with the other piece of bread, slice in half and serve.
Tried this recipe?Let us know how it was!