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Sandwich Verde by Jesse Bluma at Pointe Viven

Sandwich Verde

Serve this vibrant sandwich on Independence Day, at a beach picnic, or anytime for that matter.  Summer is the season when fruits and berries are ripe, the ocean breeze beckons, and Peru provides a bumper crop of buttery fruits called avocados.  Assemble these Verde Sandwiches ahead of time and neatly wrap in parchment paper and sandwich baggies for your next outing.

Quantity:  1 sandwich


2 slices organic grains and seeds bread (eureka!)
2 slices vegan pepper jack cheese (Go Veggie) 
½ avocado
Tofu Spinach Pesto Sausage link (Tofurky)
buttery spread (Smart Balance Light with Flaxseed Oil)
¼ teaspoon smoked paprika


Use kitchen scissors to snip the stems off the baby spinach leaves.
Wash and dry the baby spinach.

Wash and dry the lemon.
Slice and juice the lemon into a bowl.

Carefully cut the avocado in half.  (Keeping the avocado halves on the cutting board is key to avoiding injury when cutting.)
Place the avocado halves on a cutting board.
Use a smaller knife to cut the flesh into long segments.  
Spoon out the flesh into the bowl of lemon juice. 

Slice a link of tofu spinach pesto sausage.
Follow the package directions to cook the tofu spinach pesto sausage link.  (This is usually 3-4 minutes of grilling on each side, turning occasionally.) 

Toast the bread slices on both sides until golden brown. 
Butter one side of each slice of bread.

Add one slice of vegan pepper jack cheese to each slice of bread.

Then, neatly place the sliced avocado on one of the slices of bread.

Salt the avocado slices to taste.

Sprinkle the sliced avocado with smoked paprika.

Place the sliced, grilled tofu spinach pesto sausage on the other slice of bread.

Top the tofu spinach pesto sausage with a handful of baby spinach.  

Bring the two slices of bread together, gently pressing, to form a sandwich.

*For a variation on this sandwich you may wish to add dill-cashew spread or Lizano Salsa.

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