The Ultimate Veggie Sandwich

the ultimate veggie sandwich

 

When I found out that I have Celiac Disease, I thought my whole bread lovin’, pizza party throwin’, pasta slurpin’ days were over. I mean, is there really anything else out there to eat?! Haha, obviously I have found the holy grail of food and am actually so thankful for my diagnosis, because it has forced me to explore this whole world of food I may not have otherwise, but that doesn’t mean there weren’t rough times that I had to go through to get to where I am today. And you guys, gluten-free has come such a LOOONNGG way from even five years ago. The bread alone has made leaps & bounds. And thank heavens for that! So quit loafin’ around and get yo sammich on!


the ultimate veggie sandwich

I am so grateful for companies like Canyon Bakehouse and O’Doughs! They are making all my sandwich (and toast) dreams come true! And I never thought I would say that I love me a loaded veggie sandy, but I now have a whole set of new sandwich goals. The Leaning Tower of Sammich (the first one) is slightly different than the second, but both are very similar and I thought I would give you the recipe for both! I happened to have some leftover kale pesto from my Kale + Crispy Chickpea + Caramelized Red Onion Pizza on Sweet Potato Crust recipe, so I slathered the remaining pesto on my sandwich to use it up and it was delish! I have included the recipe for the pesto so you can try it! 🙂

 

 

 

» bread (in the first version I used O’Doughs Everything Bagel, in the second I used Canyon Bakehouse homestyle bread)
» kale pesto (recipe follows)
» Kite Hill chive cream “cheese” style spread (I’m seriously obsessed with this almond milk based spread! It’s great on crackers too!)

So whatda say? Give it a go and I’ll bet you add this to your weekday lunch menu!

the ultimate veggie sandwich

The Ultimate Veggie Sandwich

5 from 1 vote
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Course: Main Course
Servings: 1 Sandwich
Prep time: 10 min

Ingredients

  • sandwich/bagel bread (I used Canyon Gluten-Free Bread and O'Dough's Gluten-Free Everything Bagel)
  • cucumber
  • Kite Hill chive cream "cheese" style spread
  • lettuce
  • tomato
  • sprouts (I used broccoli + onion sprouts)
  • avocado

Optional

  • turnip
  • kale pesto (recipe below)

Kale Pesto

  • 2 cup kale leaves (torn from stem)
  • 1 tbsp minced garlic
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1/3 cup raw walnuts
  • salt + pepper to taste

Instructions

  1. If you're making the kale pesto, which I recommend, go ahead and blend all ingredients in your blender/food processor until smooth. Store leftover pesto in a glass container in the fridge

  2. Assemble your sandwich by spreading the kale pesto and the cream "cheese" on both slices of your bread/bagel

  3. Wash your veggies, then thinly slice your avocado, tomato and cucumber (and turnip if using)

  4. Layer all the veggies and sprouts and enjoy!

Notes

** NOTE: You could also smash the avocado 

 

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