Farmer's Market Veggie Sandwich
Ingredients
-
2
Tablespoons
vegan edamame pesto dip
-
2
pieces
gluten free bread
-
⅓
cup
shredded red cabbage
-
3 to 4
pieces
thinly sliced heirloom tomatoes
-
to taste
sliced bell pepper
-
2
leaves
fresh basil
-
to taste
pepperoncini or banana peppers
-
to taste
Kosher salt & pepper
-
1
Tablespoon
olive oil & vinegar combo
-
to taste
microgreens or sprouts
Instructions
- Make the edamame pesto by blending all the ingredients together in a food processor or use any flavor hummus instead.
- Toast the gluten free bread.
- Spread one Tablespoon of edamame pesto on each slice of bread.
- Layer the sandwich starting with cucumber, followed by the remaining ingredients, and add banana peppers last.
- Drizzle with ½ Tablespoon olive oil/vinegar and sprinkle with salt and pepper if desired.
- Top with fresh sprouts and close the sandwich with the other slice of bread.
- Serve immediately.
Nutrition Facts (estimated)
Servings
1
Calories
314
Total fat
16.5g
Total carbohydrates
35.5g
Total protein
8.1g
Sodium
389.1mg
Cholesterol
0.5mg
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