I am not much of a sandwich eater, are you? Sandwiches have a lot going for them in terms of easy preparation and portability, but I don’t generally get excited about them. I’d rather have a giant salad or open-faced toast. This sandwich, however, is something else. It’s all of my favorite things sandwiched between two slices of whole wheat bread: buttery avocado, roasted red pepper, as much of my favorite Greek salad ingredients as I could fit, a splash of balsamic vinegar and rich basil pesto. It wouldn’t be the same in any other form; sandwich is the way to go. I took back every insult I’ve thrown at sandwiches on first bite. And the best part? It kept me full from lunch until dinner. Not many vegetarian sandwiches can boast that.
Before you go, though, please tell me about your favorite sandwich to make at home. I just might be on a sandwich-making kick. I took a couple of shortcuts with this sandwich by using store-bought pesto and roasted red peppers. Ta da! Lunch in under ten minutes.
Make it gluten free: Use your favorite gluten-free sandwich bread.
