Throughout my life I spent time as a vegetarian. Although I no longer am one, I still frequently enjoy vegetarian and even vegan cuisine. My best friend and I spent a summer trying out vegetarian restaurants in our cities. As you know from some of my previous posts I am trying to eat better in general and to shave off some of my ‘quarantine weight’. One way to do that is to reduce consumption of processed food; in particular processed meats have been linked to increased risk of cancers, diabetes and heart disease. Chatelaine featured a really good article about choosing healthier lunch meat, check it out! With that in mind I thought it would be neat to create my own “Vegetarian Sandwich Supreme”…
2 slices marble rye bread (toasted then lightly cooled)
1 handful of butter lettuce or spinach
1 slice Swiss cheese
1/2 an avocado (mashed)
1 mini cucumber, thinly sliced
1 Roma tomato, thinly sliced
Several slices of red onion
2 Bick’s sandwich saver dill pickle slices
1 handful of alfalfa sprouts
1 ½ Tbsp Philadelphia garlic & onion cream cheese spread