Roasted Red Pepper Pressed Sandwiches
The whole point of a pressed sandwich is to let the juices from vegetables and the dressing soak into the bread. It's perfect for a picnic.
INGREDIENTS | SERVES 4
- ½ loaf Sourdough French Bread
- ¼ cup Eggless Mayonnaise
- 2 tablespoons minced pimento
- 1 (7-ounce) jar gluten-free roasted red peppers, drained
- 1 cup fresh basil leaves
- 2 tomatoes, sliced
- 1 (7-ounce) jar gluten-free sliced mushrooms, drained
- 1 avocado, thinly sliced
- 1 tablespoon lemon juice
Cut loaf in half lengthwise. Scoop out some of the inside of the Bread with your fingers, leaving a 1″ shell.
In small bowl, combine Mayonnaise and pimento. Spread on inside of both halves of Bread. Fill one half with red pepper, basil, tomatoes, mushrooms, and avocado. Sprinkle with lemon juice. Place Bread halves together to form a sandwich.
Wrap sandwich tightly in foil and place in a baking dish. Weigh down the sandwich with cans of food; refrigerate 1–2 hours to blend flavors. Slice to serve.
Fat: 20.23 grams
Saturated Fat: 2.72 grams
Carbohydrates: 70.10 grams
Sodium: 901.92 mg
Vegetables for Sandwiches
You can use just about any vegetable in a sandwich, but some are better cooked than raw. Broccoli is best cooked, as are mushrooms, because cooked (or canned) mushrooms won't darken. You can also sneak vegetables into sandwiches; stir shredded cucumber, zucchini, or carrots into cream cheese or mayonnaise and spread on the bread.