We are very big on veggie sandwiches in this house. I know I've blogged about these a few times before, but this time we used Big 16 Bread by Silver Hills Bakery. I've had Squirrelly bread before, but to be honest it was pretty expensive and so I stopped buying it in favor of our local bakery bread.Now, I'm a bit torn. We like our local bakery bread, even though it's often too soft to make thick sandwiches like this with. When Hubs saw the bag of Big 16 bread, he grabbed it and read everything printed on the bag; from the ingredients (I can pronounce EVERYTHING) to the nutritional info (almost no sugar!).
In a nutshell, this bread is damn healthy. It's thick and sturdy, and holds up well to all the stuff we shoved in this sandwich. I was thrilled that Silver Hills had sent me a coupon for a free loaf, because it showed me that this bread is really good, and perhaps the best thing for Hubs. We'll be buying some every week.
Onto the sandwiches! The measurements are not exact, but I'll tell you what we did in general.
1 avocado
cream cheese
2 slices of bread per person
2 carrots, peeled and grated
thinly sliced red onion
thinly sliced sweet bell pepper
pea shoots
thinly sliced mushrooms
thinly sliced cucumber
In a bowl, mash the avocado. Squirt a little lime juice over top and mix in salt and pepper to taste. Spread on ONE side of the sandwiches. Spread cream cheese on the other slices of bread. Layer, on the cream cheese side, cucumbers, mushrooms, carrots, peppers, and red onion. On the avocado side, top with pea shoots. Put the sandwiches together. Cut in 1/2 and eat!
