Abbotsford Community Kitchen: A Sandwich with Bite

Eating sandwiches for dinner involves a bit of flare. After all, it's dinner. It's the time when we all sit around the table and talk about our day, our plans for tomorrow, at least one kid is picking something out of whatever I've made, and my hubby endures that horrible clicking sound my jaw makes (don't worry, it doesn't slow me down...). So a dinner sandwich can't be a simple affair in my house.

So without further ado, I present the sandwich that's one of our go-to dinner favourites:

WelcomeHomeCooking Grilled Veggie Brute

(serves 4)

12 slices hearty bread, margarine/butter on one side
Extra virgin olive oil (EVOO)
1 zucchini, sliced
6 mushrooms, sliced
1 red or yellow pepper, sliced in thin strips
2 red onions, sliced thinly
Splash of Balsamic vinegar (optional)
4 leaves green leaf lettuce, washed and patted dry
1 large tomato
Dijon mustard
Hummus (see Happy Hummus blog post for recipe)
Mayo/Sriracha mix (I make my own cashew mayo, but whatever you choose)
Shredded cheese (I use jalapeno soy cheese)
Salt and Pepper to taste

A two-sided grill is handy, however, if you don't have it, just be prepared to flip. I used a George Foreman Grill

1. Add 2 Tbsp. EVOO to frying pan.
2. Add 1 1/2 sliced onion. Cook on med-high heat 3 minutes
3. Add mushrooms and peppers. Cook 3 minutes further
4. Add zucchini and S&P to taste

5. Cook another 5 minutes, stirring frequently, add splash of Balsamic vinegar and stir to coat evenly
6. Transfer all ingredients to bowl to have close to grill

7. Add sliced bread to heated grill, buttered side down. Add Dijon mustard to other side of bread and place cooked veggies on bread

8. Add grated cheese

9. Spread hummus on second slice of bread and place hummus-side down on sandwich. Spread hummus on second side of bread

10. Add more cooked veggies, then tomato, raw onions, and lettuce leaf