It’s Tasty Tuesday and sometimes I can’t decide whether to have a salad for lunch or a sandwich. So instead I make a salad sandwich.
When you make a sandwich do you get in a rut and stick to basics or mostly go for the fail-safe PB&J? If so, it’s time to branch out with a sandwich that’s anything but mundane. I fell in love with many foods when I lived in Australia for 2 years (15 years ago). However, my favorite lunch go-to was the salad sandwich on seeded bread, not that they don’t have seeded bread here in the USA, but almost all bread you buy here is sweetened, whereas bread in Australia is never sweetened unless it’s an intentional sweet bread…. Got it? This sandwich is inspired by my favorite little sandwich shop in Sydney on George Street near the Queen Victoria Building.
Salad Sandwich Possibilities:
feel free to add whatever veggies suit your fancy
Seeded or wholegrain bread (seeded bread recipe below), Romaine, spinach or baby lettuces, Beets, sliced or shredded, raw or pickled, Carrots, shredded, Bell pepper strips (bright colors are sweeter and yummier), Alfalfa or other sprouts, Avocado Slices, Cucumber Slices, Tomato Slices, Red or White onion thinly slivered, A slice or two of Cashew Cheez A sprinkling of sea salt and freshly ground black pepper, Spread possibilities: Hummus, house dressing, dijon mustard, miso cashew ranch dressing, sriracha bbq sauce, sundried tomato pesto. This particular sandwich had the miso cashew dressing, dijon mustard AND sriracha bbq sauce. Divine.
Quick Seeded Bread
Ingredients: 2 C. white whole wheat four, 1 C. unbleached organic bread flour, 1.5 heaped t. active dry yeast, 1 heaped t. sea salt. 1 1/3 C. warm water. 1 T. vital wheat gluten
Seed combo: a T. of each; flax, chia, sunflower, millet (ok, this is really a grain), black sesame and white sesame.
Method: In your kneading apparatus or with your hands, combine flours, yeast, salt, vital wheat gluten and water. Knead for 10 minutes or until elastic and smooth. Shape into a round ball and place on a cookie sheet dusted with cornmeal. Let rest for 20 minutes. Brush top of loaf with water, sprinkle seed mixture over the top. Make some slashes across the top with a sharp knife, bake at 350 degrees for 30-35 minutes or until crust is golden brown
What do you put on your sandwich?