This sandwich was created with childhood memories in mind. My mom used to throw together similar veggie-licious sandwiches for herself, my brother, and I on evenings when time was crunched. If my mom could get her 3-year-old son and 5-year-old daughter to chow down on thick stacks of veggies nestled between toasted wheat, you've got to believe this is a tasty little number. As I tend to love to do, I remixed the original 80's version of this sandwich with some updates and twists. The remix is a delight of a sandwich that you can feel good about eating. Toasting the wheat sub roll prior to building the sandwich is key as it allows the bread to resist its propensity toward sogginess and enhances the flavors of each and every ingredient. Make this sandwich alone for a flavorful lunch or pair it with a cup of soup for a healthfully delicious dinner.
Blissful Basil's Toasted Veggie Sandwiches w/ Herbed Chèvre (Serves 2)
2 6-inch wheat sub rolls
3 ounces herbed chèvre (veganize it by using Tofutti cream cheese)
1 medium vine-ripe tomato, cut into 6 slices
1 small cucumber, thinly sliced
8 small pieces Boston lettuce
2 small handfuls pea shoots
2 tablespoon Italian dressing
1. Set broiler to high. Gently cut sub rolls open, making sure not to cut completely in half, and lay open-faced on a baking sheet. Broil on high for 3-5 minutes or until golden brown and toasty. Turn subs over and toast back half for 1-2 minutes.
2. Assemble your veggie sandwiches by spreading the chèvre on both sides of each sub roll. Cover both sides of each sub roll with Boston lettuce and layer 5-6 slices of cucumber, 3 slices of tomato, and a small handful of pea shoots on each sandwich. Drizzle Italian dressing over veggies, put the sandwiches together, and slice each in half. Enjoy!
Celeste Jackson says
Yum....what a tasty looking spring sandwich. I am adding that to my menu as soon as I see sun again. Mom
It's inspired by that sandwich you always made for us with the alfalfa sprouts!