21
Sourdough Sammy
Prep Time:
10 Minutes
Cook Time:
20 Minutes
Serves:
2 Servings
About the Recipe
This is flavour and veggie packed sandwich that will satisfy the taste buds and hunger pangs of any age. Eat it warm or cold it will be one of those go to dishes you make again and again.
- Sunni Patel, PhD
The different array of vegetables alongside the sourdough bread provide sources of fibre, antioxidants and micronutrients.
The crowning glory comes from the avocado pesto cream that provides unsaturated fats, fibre, potassium for good digestive function.
Ingredients
1 carrot (sliced 3mm)
1 aubergine (sliced 3mm)
3 tomatoes (sliced 3mm)
1 pepper (sliced 3mm)
2 tbsp olive oil
1 tbsp dried herbs
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
Sourdough loaf
Avocado Pesto cream:
1 avocado
30g basil leaves
100g cashew nuts (pre-soaked in hot water) with 50ml water or 100g vegan cream cheese
½ tsp garlic powder
1 tsp dried herbs
½ tsp black pepper
3 tbsp olive oil
Preparation
Step 1
Slice the vegetable using a knife or mandolin and evenly coat with the olive oil, herbs, garlic powder, onion powder and black pepper.
Step 2
Lay out as a single layer on a baking tray and roast for 20 minutes at 180°C.
Step 3
Meanwhile blend all the ingredients for the pesto cream until smooth.
Step 4
Prepare the sandwich by cutting even slices of sourdough bread (lengthways), and layering with the avocado pesto cream and different vegetables.
Step 5
Lightly press the layers to ensure the sandwich is compressed and easier to cut. Serve as a sliced sandwich.