A couple weeks back, I was craving a sandwich. Lately I’ve been much more a salad girl, and I’m definitely a wrap girl in general, so this struck me as a little bit strange. But I went with it.
After a little searching I found what I think has to be the ultimate vegetarian sandwich. But then, on a rushed day when I was throwing together a quick layered lunch, I made what I also deem to be one of my top 5 sandwiches of all time. This, I thought, this deems a blog post.
The first sandwich I made was the fabulous High Vibe Sandwich from the lovely Sarah at My New Roots (her blog is amazing, I highly recommend checking it out!). I tried using rye bread for the first version, but being glutinous it didn’t sit with my stomach well- so the second version I used my favorite gluten-free brown rice bread (Food for Life brand) and was it ever delicious! Texture wise, nothing beats the soft and crispy crunch of fresh toasted bread, so go with that if you can!
My second sandwich was an impromptu creation, made on the run in between a yoga practice and trying to catch the streetcar to make my way to the Love in the Kitchen academy to get my cook on. I didn’t have much time, and just having gotten back from a short trip to Rhode Island, supplies were limited.
So I grabbed what I could. The result? A warm, melty marriage of tangy goat cheese with acidic sundried tomatoes, sharp arugula, creamy, vibrant hummus and sweet brown rice bread. It may not look as pretty as the High Vibe, but it packs a punch of flavor in it’s own (delicious) right.
The Sun-dried Goat Sandwich
2 slices brown rice bread, lightly toasted
2 heaping tbsp soft goat cheese
2 heaping tbsp parsley hummus (recipe below)
4-5 sundried tomatoes, packed in oil
small handful arugula
1. Spread parsley hummus generously on one slice of bread. Spread goat cheese on the other side.
2. Top with sundried tomatoes and small handful of arugula. Press pieces together and slice- serve warm.
1 can chickpeas, drained and rinsed
2 cloves garlic
2 tbsp tahini
~ 1/4 cup olive oil
2-3 tbsp lemon juice, tt
large handful fresh parsley
salt and pepper, to taste
Process chickpeas with garlic and 2-3 tablespoons of olive oil. Add more as needed. Add lemon juice, salt and pepper to taste. Blend in parsley, add water to thin as needed. Enjoy as a spread, or as a dip for fresh veggies!
Sometimes it’s the simple things in life, like a really great sandwich (with a really funny name), that just brightens your day.