The Everything in it Sandwich

The best ever vegetable sandwich ever.. And if you don't believe us, try it out for yourself. Its loaded with different kinds of veggies oomping up the veggie quotient and helping you make up for the 5 a day veg and fruit quota for maybe more than a day.. 


The recipe is so simple. First bake the bread, caramelize the onions, saute the mushrooms, prep the vegetables and make the guacamole butter. Once everything is ready, line everything up.


It's sandwich time. When we are all set to prep the sandwich. Let's start with slicing our Ciabatta. we like to make big sandwiches, so we sliced the ciabatta into three and then slit them length-wise to open it up.


Once the ciabatta is ready, its time for the layering.. Smoother each side of the bread with a generous helping of guacamole butter. Swapping the regular butter, tomato ketchup or mayo with this guacamole will give this sandwich brownie points among the health freaks without compromising on taste, cos compromising on taste is just not an option for us!


Now layer the bread with all your veggies. You can go crazy and choose veggies of your choice. We have picked up the vegetables that we think best suit a sandwich like this and we are sharing that with you in this recipe. 



Once your sandwiches are layered and ready, serve it with any remaining gaucamole butter that you have remaining in the side with the leftover veggies. Make sure the sandwich is loaded right to the top to make the fattest, yummiest sandwich ever.. 



Ingredients:
1 Ciabatta Bread, Ready to bake

Gaucamole Butter
1 avocado, pitted and peeled
Lemon Juice to season
Pepper to taste
Salt to taste

Veggie Stuffing: 
1 large onion, peeled and sliced
2 cups button mushroom
1 tablespoon, soy sauce
10 cherry tomatoes
1/2 large aubergine
1 yellow bell pepper
1 red bell pepper
1 courgette
Pepper to taste
Salt to taste

Method:
  1. Bake the bread: Follow the instructions on the pack and bake the bread till its ready. While the bread is in the oven baking, get on with the rest of the prep.
  2. Prep the vegetables: Slice the aubergine in circles and the same with the courgette. Halve the cherry tomatoes. De-seed and then slice the bell peppers long. Slice the onions long
  3. Caramelize the onions: Heat oil in a pan and add the sliced onions into it. Saute the onions till the onions brown and caramelize i.e they are nice and brown.  Keep the onions aside. 
  4. Saute the mushrooms: In the pan, add the mushrooms and sweat them out. Add a tablespoon of soy sauce and mix with the mushroom. Add salt and pepper and season the mushrooms
  5. Grill the vegetables: Place all the remaining vegetables in a baking tray lined with foil or baking paper. Spray the vegetables with oil and season it with salt and pepper. Grill the vegetables for 15 - 20 minutes at 180 degree Celsius till they brown and soften. Once done, allow them to rest.
  6. Guacamole Butter: In a bowl, mash the avocado. Season with salt, pepper and lemon juice.
  7. Layer the sandwich: Get your bread from the oven. When its cool enough for you to handle it, take a bread knife and cut the bread into 3 pieces and slit each piece into two halves. Spread a generous helping of Gaucamole butter on each slice then top one slice with the vegetables, mushroom and a heap of onions, cover it with the second buttered slice and your sandwich is ready to dive into.

Notes:
  1. You don't have to use ready to bake bread, you could just buy fresh bread from your bakery or supermarket. We like the smell of freshly baked bread and hence we prefer to buy the ready to  bake kind.
  2. You can use vegetables of your choice of this recipe but make sure you cook them well. We think the vegetables we have used work best and soften quickly when grilled in a oven.
  3. If you like cheese, you could also add in a slice of cheese with the sandwich.









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