Sunday, November 4, 2012

Yum Yum Veggie Sandwich

It's been a while bloggies!

New York City is slowly recovering from Sandy and I thought I'd post my lunch from today just to have some sort of return to normalcy.

Italian Bread (or any loaf that you enjoy - French, wheat, etc.)
Olive Oil (I use extra virgin)
2 Cloves of Garlic
Handful of Spinach
2 oz. Mushrooms
1 Tomato
Herbs de Provence

As I don't have a toaster oven, I had to use my oven's broil feature. I set that to "lo" as I prepped the rest.

It's important to prep everything before putting the sandwich together so the bread doesn't get soggy. Chop the garlic and slice the mushrooms and tomato. Cut bread into a 6" slice and cut it in half. Line a cookie sheet with aluminum foil and place the bread on top. Drizzle olive oil onto the bread. Be careful with this step! You don't want to put too much on or the bread will be soggy and the oil will spill out while you're eating. Immediately top the bread with garlic, herbs de provence, spinach, sliced mushrooms and tomatoes.

Pop into the oven for 3 minutes. The bread should be crisp, but not burnt.

Serve open face or as a sandwich. (I ate it open face, but folded each section like a pizza to stop the toppings from falling off.)

Enjoy! I did. :)

Feel free to add any other veggies that you want. Peppers, onion, olives -- whatever you like!

I bought everything for $13.77 and it should make about three sandwiches. That comes out to $4.59/meal.

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