Happy Friday, everyone!
That was a short week, wasn’t it? It definitely flew by for me. I have a lot to get done around the house now that my brother left, and Kyle and I are heading to the mountains for a few days early next week. It’s going to be nice to sit by the water and dive into all the books on September’s list. I just finished American Dirt, and wow. What a book! I’ll be writing my thoughts next week, and I’ll discuss how I feel about the controversy that comes with the story. I’ve seen many comments about that, and I’ll make sure to address it now that I’ve finished the book.
When Kyle and I travel, I love going non-stop and exploring all the shops and restaurants the town has to offer. This time, we decided we were going to stay in and just relax. I’m looking forward to it.
Before I start my workout and getting things done around here, I wanted to share one of my favorite veggie sandwiches that I’ve been making lately. It’s inspired by the sandwich I had back in Lake Tahoe, and I get reminded of that amazing trip every time I take a bite! This sandwich is so easy to make. I made a big batch on Monday and have been eating one for lunch every single day. I plan to make more for our weekend trip to the mountains. Plus, making sandwiches at home is so much cheaper than buying them. I made eight sandwiches for under $20, and that’s even including the gluten-free bread! Now that I have the hummus and jar of vegenaise in the fridge, it’ll be even cheaper the next time I decide to make them. My veggie sandwiches had:
You can add any extra veggies you want! I go back and forth when it comes to toasting the bread. Sometimes I like it, and sometimes I love a soft sandwich bread with my vegetables. This time, I left them untoasted. I think the untoasted bread keeps the leftovers longer. In the winter I almost always toast my bread.
Supreme Veggie Sandwich on Gluten-Free Bread
- 1 Loaf Gluten-Free Sandwich Bread about 16 slices
- 4 Tbsps Vegenaise mayo
- 4 Tbsps Hummus traditional or flavored
- 1 Cup Alfalfa Sprouts
- 8 Slices Tomatoes
- 1 Large Bell Pepper Sliced
- 1 Large Cucumber Sliced
- 1/2 Small Red Onion Sliced
- 2 Medium Avocados Sliced
- 8 Slices Collard Greens or your choice of lettuce
- Add 1/2 tablespoon of hummus to the first layer with cucumber, bell peppers, and tomatoes on top. If I had a hard time getting a vegetable to stay on the sandwich, I'd use the hummus as a "glue."Next, I added the collard greens, avocado, onion, and sprouts on top.
- Add 1/2 tablespoon of veganaise to the last layer of bread and add it to the top and press down gently. Add two toothpicks to each side and use a serrated knife to half the sandwich. Repeat this until all sandwiches are assembled.
For the leftovers I placed them in a container in the fridge. The gluten-free bread has held up perfectly! These are also a great sandwich to make for picnics! You can add turkey or chicken to give them a bit more protein. I also think sandwiches are always better paired with grapes! 💜
Questions for you!
- What is your favorite sandwich combo?
- If you could only choose one condiment to eat with your food for the rest of your life, what would it be?