This sandwich was inspired by a similar veggie sandwich I had eaten while out to lunch with a friend. I recreated it for my daughter Katie, then we personalized it with things we love until it evolved into what Katie calls The Totally Awesome Sandwich. It’s our favorite.
We started making this sandwich in the summer, when tomatoes are at their best. This time of year, it’s hardly worth using fresh tomatoes, so we use roasted tomatoes. For these sandwiches, I used my mandolin to slice the tomatoes very thin and roasted them for one hour at 300 degrees. They come out of the oven with so much more flavor than when they went in!
This sandwich also includes lots of sprouts. If you don’t think you like sprouts…try them at least once with this recipe! They taste awesome in this sandwich. You may want to start off with alfalfa or mung sprouts. They are some of the most mild in flavor. There really are so many different varieties, but they are all super nutritious. Sprouts are full of enzymes, minerals, antioxidants and even protein. They have one of the highest concentrations of nutrients per unit of any other food. You’d have to eat an awful lot of the same plant in its mature state to match sprouts’ nutritional values. They are also easier to digest at the sprout stage than in their mature stage. There are so many reasons to give them a try!
|Arugula and Clover Sprouts|
The Totally Awesome Sandwich
1/2 avocado, sliced thinly
mixed lettuce greens
1/4 C. sprouts, rinsed and dried well between paper towels
Spread mayonnaise or Vegenaise on each slice of bread. Top one slice with the avocado slices, then the tomato, mixed greens and sprouts. Top the sprouts with the salsa then the other slice of bread.
Makes one sandwich.
- I usually like to use one of the Ezekiel Breads from Food for Life, but this time I couldn’t resist a beautiful crusty Calabrese bread in the bakery. Whatever you use, make it a bread you love. It makes all the difference.
- After the bread, my favorite part is the avocado! To easily slice the avocado, cut it in half, and slice while still in its peel, then scoop the slices out carefully with a large tablespoon.