T Magazine‘s recent Food and Drink issue tackled the question: “Why do sandwiches always taste better when someone else makes them?” They say we anticipate the taste of the sandwich while we make it, which makes you less hungry for it later. But we dare you to try this Sloppy Col sandwich recipe from Colleen Patrick-Goudeau‘s new book, 30-Day Vegan Challenge, and tell us that you wish you’d bought a BLT from the deli instead. Just the photo below is making our mouths water, and the best part is that the ingredients are all vegetarian and vegan, proving that you can have a satisfying lunch without processed sandwich meats or pre-sliced cheese.
Sloppy Col Sandwich
yield: 4 servings
1 loaf foccaccia or 4 fresh whole- wheat 1 bunch alfalfa sprouts
rolls 2 or 3 carrots, shredded
Hummus, store- bought or homemade 2 tomatoes, sliced
1 cup mixed salad greens
1 ripe avocado Salt and pepper, to taste
2 roasted red peppers, sliced
Spread the hummus on the bread— or if you prefer, use the avocado as your spread, or both! If you use the hummus as the spread, you can still add the avocado as one of the sandwich fillers.
Create your sandwich. Add the peppers, sprouts, carrots, tomatoes, salad greens, and any other ingredients you wish. No need to measure anything— just pile on the veggies! It’s that easy.
Sprinkle on some salt and grind some pepper on top of the ingredients, and repeat to make another sandwich.
- Add pesto instead of hummus, and drizzle a little balsamic vinegar over the veggies.
- Use an eggless mayonnaise as a spread.
Copyright © 2011 by Colleen Patrick-Goudreau
Photographs © 2011 by Sara Remington