The Ultimate Veggie Sandwich
Throwing it back to when I worked at my Mom’s Italian Sandwich shop, this is a variation of one of my favorite sandwiches I used to make. This is *pretty* healthy, vegetarian and a delicious, easy lunch!
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00:00 Introduction
00:19 Welcome back!
01:16 Ingredients
02:10 Cut the Ciabatta
02:26 Prepare the Avocado Spread
03:06 Schmear the Spread
03:19 Veggie Chopping ASMR
04:11 Let’s assemble this sandwich!
05:36 Admire the Sandwich
06:06 Let’s try it!
07:11 Subscribe!
The Ultimate Veggie Sandwich | Mila Martinico
PREP TIME
13 MINUTES
COOK TIME
2 MINUTES
TOTAL TIME
15 MINUTES
SERVINGS
1-2
INGREDIENTS
1 Twelve Inch Ciabatta, toasted and cut in half.
1 Avocado
4 slices of Colby Jack Cheese
4 slices of Provolone Cheese
1 ½ Tablespoons of Pesto
1/2 cup of Lettuce (Spring Mix)
1/2 cup of Sprouts
3-4 small Roma Tomatoes
2 Radishes
1/4 (or less) of a Red Onion
3 Mini Bell Peppers
4-5 Pepperoncini Rings
A few drizzles of Olive Oil
A few drizzles of Balsamic
Salt to taste
Pepper to taste
2+ Pickle Spears
DIRECTIONS
Cut in half and toast a 12 inch ciabatta.
Slice an avocado in half, scoop out both sides and add it to 1 ½ Tablespoons of pesto.
Smash the avocado and pesto until combined.
Spread your Avocado spread on the top half of the ciabatta and add a bit of salt and pepper.
Chop all of your veggies up into slices, easy for layering.
On the bottom half of your ciabatta, layer lettuce, a drizzle of olive oil, tomatoes, radishes, a drizzle of balsamic and a sprinkle of salt and pepper.
On the next layer, add your red onions, bell peppers, pepperoncini and then layer your slices of colby jack and provolone cheese.
Add your sprouts and another drizzle of olive oil and a sprinkle more of salt and pepper.
Top your sandwich with your ciabatta with the avocado spread.
Serve with a few pickle spears and if you’re feeling it, my pregnancy craving, which is a little bit of pickle juice and pepperoncini juice to dip it in!
Buon Appetito!
FOLLOW & TAG ME IF YOU MAKE THIS RECIPE, I’D LOVE A VIRTUAL TASTE!