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Monica’s Veggie Sandwich

March 2, 2009
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monicas-veggie-sandwich1I am a creature of habit. I eat the same lunch everyday- well, almost! The interesting thing is that I don’t like to eat the same thing for dinner everyday… when someone asks what my favorite thing to cook is- I can never come up with an answer. I am always looking to make something different or cook the same thing in a different way. Somehow this need never spills over to breakfast or lunch. I have been eating the same energy bar for breakfast everyday- for almost 2 years now- and I look forward to it! Same thing with my lunch- I have a veggie sandwich made the same way without getting sick of it. It is very healthy and delicious. I start with whole-wheat bread, and add lots of crunchy vegetables. The cheese provides a decent amount of protein with out going over board. The key ingredients are the tomato chutney and the wasabi mayonnaise. The mayo definitely has a kick to it- so if you are not too inclined to make the sandwich spicy, eliminate it. The tomato chutney can be substituted with hummus but I love the tartness of the chutney! It is very important to add salt to your sandwich, a lot of people forget to do that- and a bland sandwich is definitely not a tasty one! I add garlic and onion powder as well – they give the sandwich a nice earthy element without overpowering it. I love potato chips with my sandwiches and have found some really nice ones that are low in fat but definitely high in flavor. Portion control is of course the key when it comes to potato chips… and I am not sure if I have mastered that art yet!

  • 2 slices whole-wheat bread
  • 1 tablespoon tomato chutney- from Trader Joe’s
  • 1 teaspoon wasabi mayonnaise
  • 1 carrot, shredded or 1/3 cup pre-shredded 
  • ¼ red bell pepper, sliced
  • 1 small tomato, sliced
  • ¼ cup sliced English cucumber
  • 1 slice spicy Monterey Jack cheese
  • Sprinkle of salt
  • Sprinkle of garlic powder
  • Sprinkle of onion powder

Spread the tomato chutney on one slice and the mayo on the other. Working on one slice, add the cheese, carrot, red pepper, tomato and cucumber. Sprinkle the salt, garlic powder and onion powder. Place the other slice on top and press down gently with palm of your hand. Cut in half and serve.

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March 6, 2009 at 9:48 AM

I made this sandwhich with a different chutney–plum and ginger–and stuck in some avocado. It was very good. I like the garlic and onion powder idea!

March 6, 2009 at 8:35 PM

I have to try this! I was a vegetarian for 3 years prior to my 1st pregnancy (you’d never guess that now!). I this reminds me of a veggie sandwich I use to eat then from a shop called Big Sky Bread Co. in Cranford that is no longer there. I had totally forgotten about that sandwich. They had a different spread on theirs & I can’t remember what it was. I’ll have to experiment & if I come up with it I’ll post it here so you can try. Mmmmm… can’t wait to make this!!!

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