Vegetarian Sandwiches to Take to Work
- BakingandBooks Sep 29, 2007 03:02 PM
I'm looking for a few awesome vegetarian sandwich recipes, ideally for sandwiches that can be prepared in the early morning and will keep (i.e. not get soggy) until the afternoon. Any ideas?
This is EXACTLY what I have been trying to figure out too, lately. Hoping some people can give ideas that don't include tofurky or other substitute meats!
We made the mistake of washing tupperware type containers with Dawn dish washing liquid. No matter how much the containers were rinsed, the food smelled and slightly tasted like the dish washing liquid. We've found that Ivory dish washing liquid is not so heavily scented and doesn't seem to leave an odor or taste in the stored food.
That can be rough with veggie sandwiches, the sog factor, since veggies have such a high water content and adding seasoning will often make them give off even more water. I would suggest, if you can, to assemble as you're ready to eat.
Here are some of my faves:
- Hummus (homemade if you have a recipe you like) with roasted veggies (I like red peppers, onions and zucchini roasted with olive oil, lemon and garlic) and sprouts on multigrain bread.
- Avocado, muenster cheese and tomato on whole wheat.
- Greek salad (diced cucumbers, tomatoes and red onion tossed with olive oil and fresh oregano...salt and pepper) with some feta cheese and plain yogurt in a pita.
- Grilled portobello mushroom and grilled onions with mesclun greens tosed in olive oil and lemon juice on a nice crusty flatbread like ciabatta.
- Goat cheese and cucumber with fresh dill on sourdough.
Don't forget a little salt and pepper when you're putting together veggie sandwiches...especially if you've just gone veggie. Coldcuts are pretty salty, as are most processed and pre-prepared foods, if you're making it yourself from whole ingredients you'll miss a touch of salt.
Hummus is really, really good with marinated beets and arugula.
I also like to make a spicy chickpea salad, with slightly mashed chickpeas, yogurt, onion and harissa or curry paste. Sandwich with tomato and lettuce, or thinly sliced apples.
Ginger-marinated baked tofu with peanut sauce, cilantro and shredded cabbage. Great in a pita or wrap, but can work in a sandwich too.
Artichoke spread (artichoke hearts roughly blended with yogurt-cheese, garlic and herbs) with cucumber slices, red onion and tomato.
Almond or peanut butter and mango chutney.