So, I lost my driver’s license. It was the only license I’ve ever had that I liked. The first thing it had going for it was that it’s a New York State license, which equaled automatic cool points whenever I was carded. Another positive, I didn’t look like a total dweeb in the photo for once. I cheesed way too hard for my first license photo, probably because I passed the written test by one point. And in my second license photo, I was sporting 6 inches of dark roots. Not cute.
In one tab, I’m writing this. In another, I’m trying to figure out a way to order a replacement New York license. That’s a little complicated since I have an Indiana address now. In yet another tab, I’m researching car insurance options. Being a grown up is something else, I tell ya.
It’s times like these when I can really appreciate simplicity. This isn’t the first time I’ve talked about my love of all things simple, and I bet it won’t be the last. When simple makes sense, there’s no sense questioning it.
With a refrigerator full of veggies and a sandwich craving, this recipe came together lickity split. I know you probably don’t need my help making a sandwich – it’s something you just kind of learn as you grow up. But I wanted to share it because I think this particular sandwich is special.
It’s not grilled or cheesy but it is flavorful, healthy, and messy. It’s also light, fresh, and colorful. All it needs are simple veggies to make it work. I think I’ll be making this sandwich often, especially when summer rolls around.
Just a heads up – we’re going to post another incredible sandwich [of sorts] on Monday, February 10, for the launch of The Burger Book! It’s so exciting to finally share this collection of recipes with you all. I know you’re going to love every burger as much as we do! Both of us have yet to decide on a favorite recipe from the book. They’re really all too good!Print
Sauteéd Veggie Sandwich
A simple, light veggie sandwich with delicious flavors of portobello and red pepper, and a special sauce to top it off!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Mains
- 1 red bell pepper [julienned]
- 2 medium portobello caps [sliced]
- 1 avocado [sliced]
- 1 kale leaf
- 1 large tomato [sliced]
- 1 tsp. olive oil
- 1/4 tsp. sea salt
- gluten-free bread
- 4 T. vegannaise
- 1/2 t. chipotle powder
- 1/2 t. chili powder
- 1/8. t. sea salt
- 2 T. lemon juice
- Heat oil in a skillet on medium and sauté red pepper for 3-5 minutes.
- Add mushroom and sauté for 3-5 more minutes.
- Combine ingredients for sauce in a small bowl and mix until smooth.
- Make sandwiches! Spread sauce on one slice of bread, Add kale, then mushrooms and peppers, then avocado, and tomato.
- Cut in half or diagonal, or don’t cut it at all! Just enjoy.