Shaved Veggie Sandwich
Things are starting to look a little green outside, with the addition of some white coming from the sky every now and again… The trees are just budding out and have that slight shimmer of green on the tips of their branches. That first spring green is one of my favorite colors and always a welcome sight. To add some more color to my day I have been making this Shaved Veggie Sandwich:
Here is what you will need:
Peel the carrot and then keep going with the peeler to slice thin ribbons from the carrot. Slice the fennel bulb as thin as possible and chop a few of the green tops as well. Spread butter or veganese and mustard on your two slices of bread. The trick for non soggy sandwiches is butter, it seals the bread from the moisture of the veggies, so if you are planning on making this ahead of time, I highly recommend butter. Put the cheese, pickle and veggies on top of your bread, sprinkle with salt and pepper and a bit of the green fennel tops. When you make this sandwich with KAMUT® sourdough bread you get a good amount of protein from the grain itself, so this veggie sandwich turns into a well rounded meal. Enjoy!!
This week’s Share
Ingredients: Montana grown organic wheat flour, water, organic KAMUT berries, freshly milled organic KAMUT flour, sourdough culture, sea salt.
Polenta Sandwich loaf
Ingredients: Montana grown organic wheat flour, water, organic yellow corn, sea salt.
Ingredients: Montana grown organic wheat flour, water, organic rye flour, sourdough culture, organic caraway seeds, organic ground coriander, organic fennel seeds, sea salt.
4/15/2016 03:38:03 am
Yummy. The linden green color is currently exploding in Bavaria.
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.