Recipe: Vegetable Salad Sandwich

[Guest guest]

This is a hot sandwich and is absolutely delicious!!!

 

1 unsliced round loaf whole grain, sourdough, or rye

bread (9 to 10 inches in diameter)

4 frozen soy-based veggie burgers, thawed

1 jar (7 1/4 ounces) roasted bell peppers, drained and

sliced

1 package (10 ounces) frozen cut leaf spinch, thawed

and well drained

1/4 cup chopped onion (about 1 small)

1 clove garlic, finely chopped

1 medium tomato, thinly sliced

1/2 cup shredded mozzarella cheese

1/2 teaspoon Italian seasoning

 

Heat oven to 350. Cut 1-inch slice from top of bread

loaf; set aside. Remove soft bread from inside of

loaf to within 3/4 inch of edge. Reserve bread

trimmings for another use. Arrange burgers on bottom

of loaf. Top with bell peppers. Saute spinach,

onion, and garlic in skillet until onion is tender,

drain any excess liquid. Spread spinach mixture over

bell peppers. Top with tomato. Sprinkle with cheese

and Italian seasoning. Replace top of bread. Wrap

tightly in aluminum foil. Bake about 40 minutes or

until loaf is heated through. Cool 5 minutes. Cut

into wedges, serve.

 

The hollowed out bread can be filled with anything you

please - I've made it with vegetarian salami with

veggies, and also with different steamed vegetables.

Make sure everything is well drained so it doesn't get

soggy.

 

 

 

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