Two lovely vegan sandwiches…with Avocados


Growing up, I was continuously exposed to new and exciting foods. I did, however, have my food hangups. I abhorred onions, and refused to eat sandwiches. I did not like bread touching my food, which also removed traditional hamburgers from my list of acceptable food items. My poor mother, sending me off to school with a decent lunch was no easy feat! No PB&J, no turkey sandwich, no sub, nothing! It was a running joke with my family that my first ‘real’ job was at Firehouse Subs…selling the one product I refused to eat! (I was a fan of their meatball sub, as it reminded me of eating meatballs with italian bread).

Now that I have grown older, my taste buds have shifted. I am still opposed to onions, but I have come to a détente with sandwiches, especially those that have been pressed in a george forman like a panini!

So today, I present you with two different sandwiches, both vegan, and both extraordinarily delicious.

Sandwich Adventure #1

Ingredients for the “Everything Jenni posts about all the time sandwich” (I should copyright that name!)

2 pieces of 5 grain Italian bread
1/2 avocado
a handful of cherry tomatoes
a few mushrooms
some spinach
pesto (see pesto recipe here

Spread Pesto on both sides of the bread, add the spinach, avocado, sliced mushrooms, and sliced tomatoes. Cover and press in george forman until the bread is cooked!


Sandwich adventure #2

Since I had a lot of vegetables in my fridge from my recent splurge at Fancy Fruit and Produce, I decided to try to make my own salsa, again. I also wanted a sandwhich that required salsa, so I veganfied a sandwich recipe from the local sandwich shop “PomPoms”.

The last time I tried it using my individual cup attachment on my blender. This time I used the entire blender.

Homemade Salsa Ingredients

Handful of cilantro
3 garlic cloves
2 green peppers
1/2 ear of corn
~ 10 cherry tomatoes
1 tsp lemon juice
pinch of sea salt
red pepper flakes (if desired)

First dice the cilantro and garlic in the blender. Add in the two green peppers and pulse until chopped, but not liquid. Move to a airsafe container. Next, pulse the tomatoes, salt, and red pepper flakes until the tomatoes are in small pieces with some juice released to the bottom of the blender. Add the second mixture to the first, and add the corn. Place in fridge for 30 minutes to allow the flavors to blend. Amazing!

Ingredients for the “Shameless vegan knockoff of the Awesome PomPom’s “Low-Rider” sandwich”

2 pieces of 5 grain Italian bread
1/2 avocado
black beans
cream cheese (vegan!)
homemade salsa

Spread the cream cheese on the bread, add avocado, black beans, and salsa. Top with spinach and another piece of bread. Press in george forman, or other pressing device. Sit back and admire the genius of the flavors in this unusual sandwich!

photo (47)


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