Thursday, July 25, 2013
California Veggie Sandwiches
This little gem is actually something I made before we left for vacation. And I will confess that it's something I ate 5 times before I actually sat down to blog it :) I cannot stress enough to you the awesomeness of a sandwich. For a girl who isn't actually all that keen on sandwiches, this means a lot. I think there are three great things about it. Here they are:
3 Great Things About California Veggie Sandwiches
1) As the name suggests, they are vegetarian. This is great because it's healthy, meatless, and yet filling at the same time.
2) They are versatile. You basically can put any vegetables in there that you like, or have on hand, or feel like eating. For example, I used radishes, carrots, and cucumbers. I left out the red onion because I don't like onion in sandwiches, and the whole world seems to have run out of sprouts. I have also added tomato to my mom's and she loved it. So again, the versatility is great.
3) Goat cheese. Enough said.
The bottom line is that you should make yourself this sandwich now. And honestly you might as well make two for yourself because you'll want both (I did.)
California veggie sandwiches
from Meatless by Martha Stewart
337 calories, 14.55 grams fat, 17.74 grams protein
8 ounces fresh goat cheese
1/4 cup fresh chopped flat-leaf parsley
8 slices multigrain bread, toasted
1/2 English cucumber, sliced
1/2 cup alfalfa sprouts
2 carrots, peeled and grated
1/4 red onion, thinly sliced
2 large radishes, trimmed and cut into matchsticks
coarse salt and freshly ground pepper
1) Mix goat cheese and parsley in a small bowl. Spread bread slices with goat cheese mixture.
2) Layer 4 bread slices with cucumber, alfalfa sprouts, carrots, onion, and radish.
3) Season with salt and pepper. Sandwich with remaining bread slices, and serve.