Recipe: Toasted Roasted Vegetable Sandwich {Eat. Live. Be.}

by Cate on May 16, 2012

Roasted Toasted Vegetable Sandwich-002
You know how when you have a really awesome dinner, you can’t wait for the leftovers the next day?

Or when you brought something in to work for lunch and are counting down the minutes ’till you can eat it?

This.

Is.

That.

The O’Malley clan loves us some avocados.

Like alot.  A lot.  A lot.  (See Exhibit 1Exhibit 2Exhibit 3.  And countless others.)

As long as we can keep ahead of the ripeness curve (and sometimes we get behind it), we can easily eat several a week.

In salads.

As homemade guacamole.

Diced up and drizzled with a little hot sauce, extra virgin olive oil, sea salt, and cracked black pepper.  (Nick’s favorite way)

In a toasted BLT, which reminds me of a little dive restaurant in Bermuda that The Ex and I discovered on our first cruise vacation.

Smooshed on a sandwich instead of a (less-healthy) different condiment.  (Which is usually my favorite way)

And so became the basis for this sandwich.

Last night, while I was heating up our dinner (leftovers), I quickly roasted some asparagus and sauteed a package of mushrooms.

Today, into my work tote went an avocado, the mushrooms and asparagus, and sourdough bread.

Once lunch time came around, I went to work.  Toasted the sourdough bread.  Smeared the pieces with half an avocado each.  Salt.  Pepper.  Added the warmed up asparagus and mushrooms.

I didn’t need to take a bite to know.

I knew.

So good.

So.very.good.

I restrained myself from eating the whole thing, only because I cut off a small slice to share with a co-worker.

Who came over moments later to tell me how much she liked it.  Even though she isn’t typically a fan of mushrooms.

And speaking of mushrooms?  A few years ago, there was a study of over 2000 women that found those who ate mushrooms regularly had a 50% lower chance of having breast cancer.  And when combined with green tea consumption (thank you, Panera, for my weekly fix), it brought the percentage up to 90%.  A 90% lower chance of having breast cancer?  Yes, please.  I’ll take mine with a side of avocado and asparagus.  (Studies since have also added that having a variety of mushrooms, and mostly cooked, ups your ante, so do that too.)

Toasted Roasted Vegetable Sandwich
Recipe courtesy of Cate O’Malley

sourdough bread
avocado, sliced in half and pitted
roasted asparagus (I put them on a baking sheet with olive oil, salt, and pepper and roasted them at 400 for about 20-30 minutes)
sauteed sliced Portobello mushrooms (I like this variety because they’re a bit meatier than their counterparts)

Toast the sourdough bread.  Spread each slice with half of an avocado, smooshing it so it acts as a binder.

Top with warm asparagus and mushrooms.  Season with salt and pepper.

Devour.

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{ 8 comments… read them below or add one }

Patrizia May 16, 2012 at 9:35 pm

I think you need to invite me over for this…

Reply

Cate May 22, 2012 at 9:57 am

Name a date and it’s yours!

Reply

Sarah Caron May 16, 2012 at 11:28 pm

Oh avocado, how I love thee. This sandwich looks amazing!

Reply

patsy May 17, 2012 at 8:30 am

Anything with avocado gets my FULL and undivided attention… YUM!

Reply

Joanne May 17, 2012 at 8:35 am

Wow those are some awesome not-getting-breast-cancer odds. Green tea and mushrooms are definitely going to become a staple around here!

Reply

Ramona May 17, 2012 at 9:58 am

I could go for it Cate, but although I’m happily married…I would not stay that way if I tried to feed it to the hubby.

He is a meat-a-tarian….and is very spoiled.

Reply

jilly May 19, 2012 at 7:36 pm

* a lot is two words :) Just saying :)

Reply

Cate May 22, 2012 at 9:57 am

Ah, darn, fixed, thank you!

Reply

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