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Rainbow Veggie Sandwich

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Check out this amazing sandwich recipe from The Pretty Dish! It’s loaded with veggies, flavor, and textures. It’s the perfect vegan sandwich!

Ingredients

PICKLED RADISHES:

  • 1/2 cup thinly sliced radishes
  • 1/2 cup apple cider vinegar
  • 1 and 1/2 Tbsp. sugar
  • 1 tsp. coarse salt

ROASTED SWEET POTATO:

  • 1 sweet potato, sliced*
  • 1 Tbsp. olive oil
  • salt + pepper

ROASTED PEPPERS:

  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 Tbsp. olive oil

HERB CHEESE SPREAD:

SANDWICHES:

  • 4 slices bread (GF and/or vegan if necessary)
  • 1 avocado, thinly sliced
  • butter lettuce leaves
  • handful of rainbow micro greens***
  • 1/4 red onion, thinly sliced

Instructions

  1. PICKLED RADISHES: Place the radish slices in a jar or cup. In a bowl, whisk together the vinegar, sugar, and salt until the sugar and salt dissolve. Pour over the sliced radishes. Let sit at room temperature for an hour. You can make this a day or 2 ahead of time and store it in the fridge in a sealed container or jar.
  2. ROASTED SWEET POTATO: Preheat the oven to 400 degrees F. Place the potato slices on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste. Roast for 30 minutes, or until fork-tender.
  3. ROASTED PEPPERS: Preheat the broiler to high. Rub the pepper slices with the olive oil and place them on a baking sheet, skin side up. Broil the peppers until the skin becomes blackened and charred.
  4. Remove the peppers and place them in a resealable plastic bag for 30 minutes to steam. Peel the skin off the peppers. I like removing the seeds and slicing them into thin slices too.
  5. CASHEW RICOTTA: Follow the instructions here. You’ll want to soak your cashews overnight or in hot water for about an hour.
  6. ASSEMBLE: Spread 2 slices of the bread with your cheese mixture. Begin by adding a few of the pickled radishes, the red peppers, the yellow peppers, and then the avocado, lettuce, and micro greens. Add the onion and potato. Serve with lots of potato chips!

Notes

*Jessica used a purple sweet potato, which I love but couldn’t find. I substituted a regular orange sweet potato with no issues.

**Jessica made a goat cheese spread for her sandwich. I’m so not a goat cheese fan, so I substituted my Cashew Ricotta in its place. If you want to make the goat cheese spread: stir 6 oz. goat cheese (softened), 1/2 tsp. olive oil, 1 Tbsp. chopped fresh basil, and 1 tsp. chopped fresh oregano in a bowl until combined.

***I couldn’t find rainbow micro greens, so I just found some sprouts and used them instead. Yum!

Make-ahead tip: prepare your pickled radishes, roasted sweet potato, and roasted peppers and soak your cashews the night before. That’s what I did, and the sandwiches came together in no time.

Recipe adapted from The Pretty Dish! I was gifted a copy. Recipe reprinted with permission from the author.

Find it online: https://www.fooduzzi.com/2018/03/rainbow-veggie-sandwich/

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