The ULTIMATE Farmers Market Veggie Sandwich

If you’ve ever found yourself with a fridge full of veggies and without a plan for how to eat them all, we’ve got you covered. Eating more veggies doesn’t have to be difficult, and thanks to our miso tahini dressing, it’ll be hard to go back to your non-veggie ways.

why you’ll love it

Sautéed mushrooms give the sandwich a healthy dose of umami, and add a nice chew in comparison to the raw ingredients. This recipe also makes use of common refrigerator items (carrots, cucumber, beets) and vegetables easily accessible at most outdoor markets. Less time spent shopping for ingredients means you can spend more time scrolling through Instagram (because that’s what we all do with our free time, right?). Pairing this sandwich with our miso tahini dressing (shameless plug) elevates the raw veggies into a refreshing bite in a sea of creamy, umami-packed dressing. If you’re looking for a healthy sandwich to bring to work for lunch (We’re team #NoSadDeskLunch), it is also easy to meal prep and store until assembly.

The ULTIMATE Farmers Market Veggie Sandwich

Prep time: 25 minutes
Cook time: 5 minutes
Total time: 20 minutes
Servings: 6 servings | About 1 cup

Ingredients:

[1 serving of miso tahini dressing][1]
1 pint of chantrelle mushrooms
1 avocado, sliced
1 tomato, sliced
1 large carrot, cut into matchsticks olive oile and salt
1 container sprouts (broccoli, alfalfa, etc.)
2 beets, sliced
1 small cucumber, sliced
4 radishes
1 head bibb lettuce
1 loaf bread, toasted
2 tablespoons unsalted butter
[1]: https://coconutsandcaviar.squarespace.com/recipes/miso-tahini-dressing

Instructions:

Heat up a non-stick skillet with olive oil and bring to smoke point over medium heat. Place mushroom slices in the skillet and season with salt and pepper. Sautee over medium heat for 5-8 minutes until mushrooms are fully cooked. Set aside until ready for assembly.

While the mushrooms are on the stovetop, begin prepping the raw ingredients. Place tomato slices on paper towels and sprinkle with salt. It is important to salt the tomato slices before assembly to draw out moisture from the tomatoes (because no one likes a soggy sandwich). Leave tomato slices on paper towels for 10 minutes while you continue prepping.

Peel carrot and cut into matchsticsk using a mandolin (or by hand if you must). Set aside until ready to assembly sandwich.

Wash sprouts in cold water and set aside until ready to assemble sandwich.

Thinly slice beets into rounds (about 1/4" - 1/8" depending on how thick you like your beets) and set aside until ready to assemble sandwich.

Thinly slice cucumber into rounds (about 1/4" - 1/8" thick) and set aside in bowl. Add 1 tablespoon salt and 3 tablespoons of sugar to bowl with the cucumbers and mix (If you do not want to pickle an entire cucumber, you can adjust the quantities of salt and sugar as needed. Just remember to follow the 1:3 salt to sugar ratio). Set bowl aside until ready to assembly sandwich.

Thinly slice radish into rounds (as thin as possible) and place in small container. Squeeze lemon juice over radish and top with a pinch of salt. Set aside until ready to assemble sandwich.

Clean and separate leaves from bibb lettuce head. Place on paper towels and pat dry. Leave lettuce leaves on towel until ready to assembly sandwich.

Squeeze lemon juice onto the avocado slices to prevent browning. Add a pinch of salt over the avocado.

Now that we've completed the prep of the raw ingredients. It's time to toast the bread. Add 2 tbs unsalted butter to another non-stick pan over medium heat (If you want to toast the bread slices in a toaster or toaster oven, feel free to do so. It's probably better for you anyway lol).

Coat pan and bring butter close to smoke point. Drop bread slices into non stick pan and let butter coat the bottoms. Leave bread slices in pan for 3-5 minutes until golden brown on bottom (it's okay to lift up the bread to check, but do not do it too often).

Once golden brown, flip bread slice and leave in non-stick skillet for 2-3 minutes. If there is not enough butter in the pan, add another tablespoon. Once golden brown, remove pan from heat and place bread slices on paper towel until assembly.

Assembly:

Yes there is a method to the madness. It goes as follows:

Place bread slice on plate
Cover bread with miso tahini dressing
Place avocado slices on bread
Place sauteed mushroom on avocado slices
Place tomato slice on avocado
Place matchstick carrots on tomato slice
Place sprouts on matchstick carrots
Place 4 beet slices on matchstick carrots
Place 3 cucumber slices on beet slices
Place 8 radish slices on beet slices
Place 2 slices of bibb lettuce on beet
Place bread slice on top of bibb lettuce

For meal preppers: Place all raw ingredients in separate containers and store in refrigerator for up to a week.

Tags:

SandwichesErica Choisandwich, mushrooms, miso