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The Body Shop

National Sandwich Day: 5 Delicious Veggie Sandwiches – With A Little Help From Your Garden


National Sandwich Day! The 3rd of November is a great day celebrating the ultimate convenience food – the sandwich. To help you celebrate, we thought we would give you 5 delicious veggie sandwich ideas you can create with a little help from your garden (all vegetables listed are seasonal).

1. Soy Sauce Veggies & Hummus

Ingredients:

  • 2 slices of bread

  • A tablespoon of hummus

  • Roughly 2 handfuls of greens from the garden (spinach, kale, leeks)

  • A sprinkle of lemon juice

  • A pinch of pepper

  • A teaspoon of soya sauce

  • Half a teaspoon of garlic paste

Directions

  • Step 1 – Toast two slices of thick bread (granary works best)

  • Step 2 – Rub some garlic paste on the toasted bread (go light unless you want to repel others!)

  • Step 3 – Smother one slice of the bread in hummus

  • Step 4 – Wilt some of your garden veggies in a pan with a little water (spinach/ leeks/ kale), smothering them in soy sauce

  • Step 5 – Drain excess juice from the veggies and then place them on the bread with hummus on, sprinkling a bit of lemon juice and black pepper to finish, then squashing the other slice of bread on top

2. Spinach & Smashed Chickpeas

Ingredients

  • Half a tin of cooked chickpeas

  • 2 slices of bread

  • Half a teaspoon of garlic paste (or 2 minced cloves from your homegrown garlic)

  • A teaspoon of lemon juice

  • Half a teaspoon of olive oil

  • A cup of spinach from the garden

  • A pinch of salt and pepper

Directions

  • Step 1 – Lightly toast both slices of bread

  • Step 2 – In a bowl add the chickpeas, olive oil, lemon juice, salt and pepper and garlic paste and then roughly mash them together, taking care to smash them rather than try and make a paste, they should be chunky but mixed

  • Step 3 – Smother one of the slices of bread in the smashed chickpea mixture then layer the washed spinach over the top, finishing by placing the other slice of bread on top.

3. Brussel Sprouts & Grilled Cheese

Ingredients

  • 1 cup of sprouts from the garden (between 6-10 depending on the size) – shredded

  • Half a cup of caramelised onions (here’s a recipe if you don’t know how to make these)

  • Two slices of ciabatta or sourdough

  • Half a cup of regular or vegan grated cheese (a sharp, mature cheddar works best)

  • A dash of olive oil

  • Salt and pepper to taste

Directions

  • Step 1 – Stir fry your sprouts in a pan with the olive oil until they are softened

  • Step 2 – place the sprouts on your chosen bread followed by your caramelised onions and grated regular or vegan cheese

  • Step 3 – Sprinkle salt and pepper on top then fold the second slice of bread on top

  • Step 4 – Place the sandwich in a pre-heated toastie maker and grill until the sandwich is well and truly toasted

4. Green Peas & Tomato Sandwich

Ingredients

  • 1 cup of boiled peas fresh from the garden

  • 2 slices of toasted bread1 sliced tomato

  • Half a teaspoon of chilli flakes

  • Salt and pepper to taste

  • A tablespoon of thousand island dressing

Directions

  • Step 1 – Mix together the peas, chilli flakes, salt and pepper and thousand island dressing

  • Step 2 – Place the tomato slices onto one slice of toast

  • Step 3 – Smear the garden pea mixture all over the tomatoes, then place the second slice of toast on top

5. Spinach & Free Range Egg Sandwiches

Ingredients

  • 1 English muffin – toasted

  • 1 egg

  • 1 tsp of olive oil

  • 1 smashed clove of garlic from the garden

  • 2 handfuls of spinach from the garden (washed)

  • 1 tbsp of milk

  • A few slices of strong cheese

  • Salt and pepper

Directions

  • Step 1 – Preheat an oven to 190 degrees C

  • Step 2 – Lightly grease a ramekin with the olive oil

  • Step 3 – Beat the egg and milk together and pour in the ramekin

  • Step 4 – Bake in the oven for about 15 minutes or until the mixture sets

  • Step 5 – Before the mixture comes out of the oven, places a few slices of cheese on one of the slices of toasted muffin and lightly grill until the cheese is bubbling

  • Step 6 – Whilst the cheese is grilling and the egg is setting, place the rest of the olive oil in the pan with the garlic and then wilt the spinach

  • Step 7 – Take the muffin with the cheese on from under the grill, then remove the egg mixture and place it on top, followed by the wilted spinach, then sprinkle with salt and pepper and place the second toasted muffin slice on top

Experiment

Remember, the best sandwiches are usually made by accident. Grab some fresh veggies from the garden, some nice bread and a wide selection of spreads and extras and have a ‘deli lunch’, you’ll probably surprise yourself with your hidden sandwich making skills!

#idealgardening #tips #food #vegetables #health