Perfect autumnal vegetarian sandwich. From bottom to top:
- whole grain mustard (fav brand is malle)
- thinly sliced aged cheddar, the older the better
- thinly sliced apples (I used honeycrisp)
- arugula
- fig jam (made by my husband from my parents’ figs) Perfect for work lunch, road trip, hiking picnic, whatever!
I’ve been fixated on this sandwich for a few days now. perfect balance of sweet, tart, salty, AND savory. Recipe: - toast bread of your choice(I chose a classic bistro white) with olive oil and italian seasoning
- make a quick lemon vinaigrette and toss your choice greens(I used baby arugula for a peppery bite)
- spread fig jam on each slice of toasted bread. insides:
- thinly sliced green apple
- dry salami
- prosciutto
- lemon vin greens
-mozz pearls to mute harsh flavors for a more sour taste, add stone mustard. for an even sweeter taste, add balsamic glaze. this sandwich also works well with peaches!! takes me maybe a total of 10 minutes to assemble and hits every time!
I would make this nearly everyday when I was living + working on a farm in WA last summer (spoiled bc I had access to some of the best produce I’ve ever eaten) but:
Veggie sandwich
tzatziki on one side hummus on the other (or sometimes bitchin sauce… dealers choice) topped with avocado, lettuce, onions, heirloom tomatoes, cucumbers, cheese (again dealer’s choice I just had halloumi to use up that day), a little olive oil, and a very crucial element of any good sandwich: salt/pepper/season in LAYERS Second option: BLT… you can’t go wrong with a BLT mmmm hot tip for BLT: only lightly toast the top/outer layer of the bread so it won’t scrap the roof of your mouth but full crisp the interior ofc
ok bye xoxo
