We got back from our trip a few days ago.
We are home, but technically we are still on vacation.
Terry says we can go out to eat and I don’t have to cook, but after a while I WANT to cook because I miss my food (it sounds strange, but it’s true!).
I was in the mood for a sandwich with LOTS of veggies.
So that’s what we had for lunch today.
I pile up everything high, hoping they stay between the bread slices.
Love all the colors.
Edamame was salted and slightly mashed.
Next time I will spread more of this edamame paste.
It was simple yet tasty.
I think I’m getting better at making sandwiches.
One of the lessons I’ve learned is to use thin slices of bread.
My sandwiches used to be so thick, and I always felt I was eating too much bread!
Not this time.
Edamame Veggie Sandwich makes 2 sandwiches
4 slices bread
1 tablespoon Dijon mustard
1 carrot, julienned
1 cup shredded purple cabbage
1/3 English cucumber, sliced
1 tomato, sliced
1 cup lightly mashed and salted edamame (with a little lemon juice)
1 cup baby spinach and mustard greens, dressed with simple dressing (oil, vinegar, sugar, salt, pepper)
1. Spread mustard on bread slices.
2. Sandwich all the vegetables.
3. Sprinkle salt.
I’m on Instagram.