Spring Veggie Sandwiches // Two Ways

March 28, 2013

spring veggie sandwiches - drifter and the gypsy blog

About this time of year I start to crave fresh veggies (not to mention a break from the stove). I’m ready to taste the earth again. This is one of my favorite – and quite simple – spring meals. I love chopping spring vegetables that have started to show up again: asparagus, radishes, and spinach. Try this on a rainy spring day as you watch the rain encourage sprouting plants outside your window.

spring veggie sandwiches - drifter and the gypsy blog
spring veggie sandwiches - drifter and the gypsy blog

Ingredients:

artisan bread (I prefer a 7-grain or rosemary sourdough bread), sliced

(for the spring mix sandwich)
garlic hummus
spring mix of greens, usually spinach and arugula
cucumber, sliced
3-4 radishes, sliced
1 avocado, sliced
goat cheese, sprinkled on top
salt and pepper to taste
directions: pile it on top of the bread and enjoy. simple.

spring veggie sandwiches - drifter and the gypsy blog
spring veggie sandwiches - drifter and the gypsy blog

(for the asparagus sandwich)
1 bunch of asparagus
a handful of sliced portabello mushrooms
1/2 a lemon, sliced
2-3 Tbsp olive oil
1 Tbsp balsamic vinegar
parmesan cheese, shredded
salt and pepper

directions: bake or roast the asparagus, mushrooms, and lemon slices (drizzle the olive oil and balsamic vinegar on top) at 425 degrees for 15-20 minutes (until asparagus is slightly tender with a little crisp to it). Toast the bread. Place asparagus and mushrooms on the bread, sprinkle on the parmesan cheese, and salt and pepper to taste.

spring veggie sandwiches - drifter and the gypsy blog
spring veggie sandwiches - drifter and the gypsy blog
spring veggie sandwiches - drifter and the gypsy blog
spring veggie sandwiches - drifter and the gypsy blog

Ann (DIY Food Contributor)

click here for more diy food!

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