Description
The Ultimate Farmer’s Market Veggie Sandwich. It’s all of your favorite seasonal vegetables piled high atop gluten free bread with fresh basil leaves. Nut free, dairy free!
Ingredients
Units
Scale
- 2 Tablespoons vegan edamame pesto dip (see notes for substitutes)
- 2 pieces gluten free bread
- Cucumber slices (thin)
- 1/3 cup shredded red cabbage
- 3 to 4 thinly sliced heirloom tomatoes
- Sliced bell pepper
- 2 fresh basil leaves
- Pepperoncini or banana peppers
- Kosher salt & pepper, to taste
- 1 Tablespoon olive oil & vinegar combo
- Microgreens or sprouts
Instructions
- Make the edamame pesto by blending all the ingredients together in a food processor or feel free to use any flavor hummus instead.
Layering the Sandwich:
- Toast the bread then start layering the veggie sandwich.
- Spread one Tablespoon of edamame pesto on each slice of bread.
- Add the cucumber and remaining ingredients. The banana peppers should be last before the oil/vinegar.
- Drizzle with 1/2 Tablespoon olive oil/vinegar. If desired, sprinkled with salt and pepper. Top with fresh sprouts and top with the other piece of bread.
- Serve immediately.
Notes
Substitutes – Use any seasonal veggies in place of the veggies listed. Substitute any flavored hummus for the edamame pesto.
- Prep Time: 10
- Category: lunch
- Method: no cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 314
- Sugar: 10.3 g
- Sodium: 389.1 mg
- Fat: 16.5 g
- Saturated Fat: 1.9 g
- Carbohydrates: 35.5 g
- Fiber: 7.1 g
- Protein: 8.1 g
- Cholesterol: 0.5 mg
