Happy Hump Day!!! The sun is shining and spring seems to be right around the corner. It’s got me all kinds of excited about fresh local produce coming back into my life. My head is on a swivel right now developing crazy good spring inspired foodie things. I’m thinking asparagus, lemons, berries, snap peas, light pastas, crisp salads…not all together of course…OH! and even some picnic/beach food…or food that will travel well since we spend pretty much every day down at the lake. The possibilities going on up in my creative space are endless. And it can be a downfall if I go to the store in the squirreled state of mind I can get into because I will without a doubt leave with enough food to fix an army…and then come home and find myself needing to be extremely strategic in how to get it all in the fridge. Especially when it comes to veggies…which leads me to this sandwich.
This guy is one of my favorite lunch options ever. It’s so fresh and fulfilling and could not be healthier all the way around. And to be honest, the amount of vegetables that I always seem to have more than enough of lend themselves to making this sandwich on such a regular basis that I knew it was one I just had to share. Before I found my first teaching job, I worked at Whole Foods and I always packed myself a lunch or dinner. Through working there I found all kinds of new and healthy ingredients, one of them being the Ezekial breads and wraps. Their line of bread is still my most favorite of all. There is usually at least one package of the sprouted wraps in my fridge and a loaf of either the sesame or the cinnamon raisin in my possession at all times…I love it that much.
I used to make a version of this sandwich on the mini wraps and take it with me to work. I’d spread a little bit of cream cheese or a Laughing Cow wedge all around it, and then layer cucumbers, tomatoes, and avocado inside and fold it over. It was the perfect little snack. The thing was though, those little wraps couldn’t hold enough veggies to hold me over as an actual lunch or dinner. So I started making these sky high rainbow sandwiches with their sesame bread instead, and to this day they honestly rival a good reuben for me.
The veggies I use here are just suggestions. They’re my favorites and staples in our house so it’s what I always seem to use. But you can get creative any way you like to come up with lots of other healthy variations. Oh, and one more thing, when I have tuscan salt spice in my cabinet (which I did the day I made this), I use it over kosher every single time. It knocks it out of the park. ENJOY!!!
Rainbow Sandwich of Goodness
- 4 slices sesame sprouted bread, or whole-wheat bread
- 4 tablespoons whipped cream cheese
- 1 avocado, pitted and sliced
- 2 mini sweet peppers
- 2 campari tomatoes
- 1/2 cup baby spinach leaves
- 1/4 cup red onion slices
- 1/2 cup broccoli sprouts
- kosher salt and pepper to taste
- 1/2 lemon, if using
- Spread one tablespoon of the cream cheese on each of the bread slices. Layer on all of the vegetables, squeeze a little bit of lemon juice over top, and season with salt and pepper to your taste. ENJOY!
All of the vegetable amounts are approximations. Just add as much or as little looks right for your taste!