Veggie Sandwiches A.k.a. Veggimiches |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I used to make these all the time in southern Cali for my BF. Now that I've relocated to the far North, certain fresh ingredients are harder to come by, so I haven't been able to make this sandwich in ages. I'm not sure where the m stems from in veggiemich, that's just what we ended up calling it. :) The reason for mixing the mustard and dressing prior to spreading on the bread is to avoid uneven spreading while keeping the calorie count down. Everything can of course be omitted or replaced to your taste; you can even make it Atkins-friendly by making a lettuce pocket and omitting the bread, hehe! We loved using a lot of pepper for a nice kick. You can make it a more filling meal with other additions, too! ^_^ Ingredients:
4 slices whole wheat bread or 4 slices squaw bread or 4 slices rye bread |
1/2 tablespoon dijon mustard |
1/2 tablespoon ranch dressing |
2 -4 lettuce leaves |
12 slices cucumbers |
1/2 avocado, sliced |
1 medium tomatoes, sliced or 4 cherry tomatoes, quartered |
1/2 cup alfalfa sprout |
cracked pepper |
Directions:
1. Layer lettuce, cucumber, avocado, tomato, and alfalfa sprouts on 2 bread slices - the elements move around less when layered in that order. (For a more filling meal: add chicken, tuna, a meaty mushroom e.g. portobello, eggplant, or tofu at this point.).
2. Mix mustard, Ranch, and pepper - can substitute favored mustard and dressing to taste, e.g. honey mustard, and increase amounts for more kick.
3. Spread mustard mixture onto remaining 2 breadslices, complete the sandwiches, and enjoy your very healthy and refreshing meal! Feel free to add things, e.g. bell pepper, onions - this is just my perfect combination.
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