Big summer veggie sandwich
"I wanted to develop something new along the lines of the California veggie sandwich, and this one adds a bit of interest with a harissa and green olive studded cream cheese spread and fresh herbs. You can adjust to your taste of course, and add or remove what you desire. The most important thing? That it's big, and full of veggies!"
Difficulty
Easy đź‘ŚIngredients
Utensils
knife, cutting board, peeler, grater, 2 bowls (small)
How-To Videos
How to cut tomatoes
How to chop green herbs
How to cut olives
How to cut a bell pepper
Nutrition per serving
Step 1/3
- 1 head romaine heart
- 1 carrot
- 2 mini cucumbers
- 1 yellow bell pepper
- 1 beefsteak tomato
- 3 sprigs mint
- 3 sprigs parsley
- 6 jarred pitted green olives
- salt
- knife
- cutting board
- peeler
- grater
- bowl (small)
Trim end from lettuce head and separate the leaves. Peel and grate the carrot and add to a bowl. Season with salt and set aside. Slice cucumber thinly at an angle to get large oblong rounds. Core and deseed bell pepper and thinly slice. Slice tomato into thick slices. Stem mint and parsley and roughly chop. Chop the green olives.
Step 2/3
- 6 tbsp cream cheese
- 1 tbsp harissa
- bowl (small)
Add cream cheese to a bowl and mix with harissa and olives until well combined. If you like it a bit spicier, add more harissa to taste. Use your hands to squeeze the carrots to release any extra moisture. They should be slightly soft, but not too liquidy, so keep squeezing, draining the liquid as needed.
Step 3/3
- 4 slices white bread
- salt
- pepper
To assemble the sandwiches, spread cream cheese evenly over one side of each piece of bread. Stack the tomato, salt, pepper, lettuce, bell pepper, cucumber, herbs, and carrots, then cover with the extra slices of bread, cream cheese side down. Press well with your hands to squish the sandwich together a bit, then slice if desired and serve. Enjoy!
