Sandwiches (preferably veggie sandwiches) have become a bit of a staple in our house since having children: they are the ULTIMATE grab and go food (and anything that I can eat with one hand these days is pretty much perfect).
One of the things that is important to me when I choose bread for our family is that the first ingredient is a whole grain flour (you may see ‘wheat flour’ on some ingredient panels, which is refined to remove the good stuff) to give us the extra fibre we need. Our standard bread is a sprouted bread called the Big 16 from Silver Hills – it’s hearty yet soft. Sprouting the grains helps unlock some of the nutrition in the grains making them easier to digest and to absorb some of the nutrients. It gets a two thumbs up from me!
This sandwich is packed with delicious roasted vegetables and bursts with goodness at every layer. We talk a lot about ‘eating a rainbow’ in the nutrition world (code for eating as many colourful fruits and vegetables as possible), and this pretty sandwich touches all the bases. This should almost be called a vitamin sandwich!
You can substitute cream cheese or a vegan cream cheese (like the Spread Em ones or even the Tofutti, I like them both!) on the sandwich should you wish.
Makes 4 sandwiches
Rainbow Roasted Veggie Sandwich
This Sandwich is packed with veggies and is the perfect sandwich to make for lunch.
- 1 small zucchini
- 2 medium beets peeled
- 1 small yam peeled
- 1 yellow pepper seeded & cut into strips
- 1 red pepper seeded & cut into strips
- 3 tablespoon olive oil
- salt & pepper
- 8 slices whole grain bread
- 2/3 cup goat cheese, cream cheese or vegan cream cheese
- 2/3 cup olive tapenade
- 3 cups loosely packed baby spinach
Preheat the oven to 400F and line two baking sheets with parchment paper
Cut the zucchini, beets and yam into thin slices, approximately ¼” thick.
Lay the vegetables evenly on the baking sheets (careful not to overlap or crowd the sheet), drizzle with the olive oil, and sprinkle with salt and pepper.
Roast the vegetables for approximately 25-30 minutes, until they are very slightly browned around the edges. Remove them from the oven and set aside to cool.
Lightly toast the bread and spread half of the slices with the goat cheese and the other half with the tapenade. Layer the vegetables and spinach on top of the goat cheese layer (you can layer them in the rainbow sequence!) and top it with the olive tapenade layered bread slice.