loaded veggie sandwich

Unfortunately for the sake of time, my lunches are rarely simple sandwiches like peanut butter and jelly. Sometimes I wish they were.  Instead, I make salads, pastas and other meals that while generally can be made ahead, are sometimes a little time consuming, although delicious.

Every once in a while though, something comes over me and a sandwich is all I want.  This most recent sandwich craving left me wanting specifically sprouted bread, tapenade, goat cheese and grilled and fresh veggies.

And this sandwich satisfied just that craving.

Loaded Veggie Sandwich - 2 servings

  • Sprouted Bread or Buns
  • 4 small zucchini
  • 1 tsp olive oil
  • 1/2 yellow onion, thinly sliced
  • 5 oz arugula or spinach
  • 2 roasted red pepper slices
  • 2 oz goat cheese
  • 2 Tbsp tapenade

Prepare zucchini and onion. Heat pan over medium heat and spray with cooking spray. Cut zucchini in half lengthwise and then into 1/2 inch thick slices. Add to pan and cook for about 2 minutes, flip over and cook for another 2 minutes. Repeating until all zucchini has been cooked. Set aside and let cool.

Heat small pan over medium heat. Add 1 tsp olive oil and onion slices. Cook, stirring occasionally until onions are soft and browned. Set aside and let cool.

While pan is still hot add spinach or arugula if you prefer it wilted.

Layer bread with goat cheese, tapenade and veggies.

Devour your delicious and very healthy lunch.


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