Using the White Bean Dip recipe that Alexander and I created yesterday I made a delightful, delectable, delicious sandwich that I can not wait to make again tomorrow! Sometimes I want a sandwich purely for the bread. Sometimes I am not in the mood for cold cuts. I had this amazing Kalamata Olive bread fresh from the bakery. It's bursting with olive flavor and has a wonderful dense chew. I wanted a sandwich using this bread and I wanted a veggie sandwich. (My grandmother used to make lettuce sandwiches for the sole purpose of eating fantastic breads!) I slathered a thick amount of my white bean dip on both sides of the bread, then piled the sprouts sky high and added some baby spinach leaves. What resulted was, to me, nothing less than spectacular. I have some veggie friends and I think they all ought to try this wonderful sandwich. Many of you can not get a fresh olive/kalamata bread, but any good fresh bread will do. I could eat this on sourdough, pumpernickel or rye -- any good fresh and hearty bread! If you live in an area where fresh, home-made breads are not easily found, toast up some store bought bread!
Too bad it's nearly 10:00 pm... I really want another one of these... perhaps for breakfast!
4 comments:
Thanks, I know what I'm having for lunch today! That looks so good.
Gwennie, I had it for breakfast! I could not wait! I slathered a tosated everything bagel with the bean dip and piled sprouts high on top! It was delish... quite healthy until my hands found the chocolate chip morsels an hour later!
Yummy!
Good morning!
Checking in from sits. It's FRIDAY!!!! Yay!!!
Have a great weekend.
Zen Cupcake
Drooling. Yum!
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