Avocado, Carrots, Lunch, Quick, Vegetarian

California veggie melt sandwich

California veggie melt sandwich on alickofsalt.com

Veggie melt sandwich with crushed avocado, handcrushed pesto, melted cheese, grated carrots, tomato, baby kale, and sprouts, aka the most Californian sandwich that ever existed. This is inspired by a sandwich I used to get at Cafe Literati in Los Angeles before they stopped making it. It was served with homemade potato chips on the side. I eat it with Kettle unsalted chips or purple heirloom chips.

This would be perfect in a panini press. I don’t have one, so the instructions are for making it in a toaster oven. Since the vegetables don’t need to be warmed, I split up which ingredients I heat up. But I do have the other ingredients ready so I can compile the sandwich quickly and enjoy it warm. If you have a panini press, compile the whole sandwich before pressing.

For those on low-sodium diets, my recipe for low-sodium bread yields about 3 normal-sized loaves. I’ve been working on a recipe that yields exactly one loaf but just using 1/3 of the ingredients from the recipe I posted doesn’t work as well as I expected, and neither does doubling pizza dough recipe so I’m still perfecting it. Pictured here is a trial of a light whole wheat bread with added sesame seeds. This picky eater thinks it came out a bit dense.

If you can’t be bothered to make your own bread (or if it’s too hot!) get bread with the lowest sodium content you can find that isn’t pre-sliced and slice it into thin slices. The serving size on the packages is listed for about 1/8 of a loaf so thinner slices make a big difference.

Lately I have been reheating bread I buy in store and it is the best! Heat the loaf directly on the oven rack for 5-8 minutes at 400°F, transfer onto a cooling rack and wait at least 5 minutes for it to cool before slicing, and then enjoy crusty, fresh-tasting bread!

Continue reading

Advertisements
Standard