One of my new years resolutions was to get out and explore more. I set my self a goal of going somewhere new at least once a month but I’ve become so addicted to visiting new places i’ve been heading out each week on my days off. One thing i look forward to when i head out on an adventure is lunch. Obviously. There aren’t many (any) healthy plant based food option at gas stations or road houses so i’ve been packing up lunch boxes to tie me over until i get back home. Sandwiches are my go to meal when I’m heading out for the day and these green dream sandwiches are my favourite! I love the combiation of grilled zucchini, herby pesto and creamy avo sandwiched between to slices of fluffy bread. I add tempeh or tofu to my sandwiches to fill them out but you can tag team them with grilled mushrooms or eggplant. These sandwiches are a great lunch box filler. They travel well and you can combine them with a few snack options to create an amazing lunch box. Here’s some ideas.
Green Dream Sandwiches
Serves – 4 Prep – 5 mins cook – 10 mins Difficulty – easy peasy
8 slices of bread preferably sourdough wholemeal/rye/spelt/ gluten free
4 Table spoons pesto & tomato chutney
1 block of tempeh
1 cup alfalfa sprouts
1 teaspoon of chilli flakes
1 teaspoon of olive oil
Cut the zucchini in half and then slice length ways, you should get around 4 slices from each half. Coat the zucchini in the olive oil, chilli flakes, salt and pepper. Grill in a fry pan on a medium heat for 5 mins until just soft and starting to turn golden. When the zucchini is cooked remove it from the pan and allow it to cool. Slice your tempeh length ways and fry in the pan until crispy on the outside.
To put the sandwiches together lay the slices of bread down in peers. Cover one slice with pesto and the other with tomato chutney. Then layer the sliced avocado, grilled zucchini, tempeh & sprouts on top of one slice of bread. Top with the other slice. You can eat them straight away or wrap them snugly in baking paper to take with you.