Tuesday, January 17, 2012

Hearty Veggie Sandwiches

We love sandwiches, we eat sandwiches, and in our home when handed a sandwich, we gobble it down. We eat sandwiches for breakfast, lunch, dinner, and a midnight snack. It seems we cannot get enough of these self contained meals. We may not even ask “what’s inside”. It doesn’t matter, because it’s in between two pieces of bread, so it must be good.

Where did this world famous meal come from?

Some believe that it was created by an old Jewish Grandma who placed lamb and bitter herbs in between two pieces of Matzo during Passover (yum). Others believe it goes back to the middle ages, where thick slabs of stale bread were used as a plate which soaked up the flavor of the meats which were placed upon it. But, the first use of the word sandwich goes back to an 18th century snobby, gambling, English aristocrat by the name of John Montague, (who was the 4th Earl of …you guessed it, Sandwich) He was most delighted by this loaded meal between bread because he could eat and not make a sloppy mess while he was playing cards. So, there you have it, the Sandwich was named after a place by the name of Sandwich. Therefore it was not just a clever name J

Where’s the Meat? Who Cares? When you sink your teeth into this delicious Veggie Sandwich, you won’t miss the meat for one moment. This little yummy sandwich is so delicious and healthy, it actually won a “Taste of Home” contest and was published in their latest cooking for 2 cookbook! Enjoy

Ingredients:

2 teaspoons mayonnaise (or vegannaise)
2 teaspoons prepared mustard
4 slices whole wheat bread
4 slices cheddar cheese (3/4 ounce each)
2 slices red onion
1/4 cup sliced ripe olives, drained
1 small tomato, sliced
1 medium ripe avocado, peeled and sliced
1/8 teaspoon pepper
EVOO & Balsamic Vinegar
2 lettuce leaves

Preparation:

1. Spread mayonnaise and mustard over two slices of bread; layer with
the cheese, onion, olives, tomato and avocado. Sprinkle with pepper.

2. Drizzle each sandwich with EVOO and Balsamic vinegar. Top with lettuce.

Yield: 2 servings.

© Micki's Kitchen- Micki Sannar 2011

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