I am a lone wolf in a sea of pumpkin.
I’d try to growl here, but it feels forced and awkward. Perhaps a gently, yet firm purr would be more fitting. Yes, let’s go with that. Purring wolves are more my style, even if they are a figment of my rather active imagination.
I’m okay with falling outside the norm too, especially since I have one more late summer inspired recipe to share. It’s an easy one, which should shock no one considering I declared myself easy years ago. It’s how the Hubby and I met. Just kidding; or am I?
For reasons I’m not entirely ready to delve into personally, much less publicly, I’m digging simplicity right now.
My kitchen labors of late have been minimal, which means I’d be happy to toast a bagel, smother it in cream cheese, and call it dinner. Of course, I would never actually do that.
I’ve totally done that.
In keeping with my lone wolf status, I’ve been on the prowl for a way to keep things simple in the kitchen, while still ingesting a decent dose of nutrient dense food because while I may be feeling less than motivated, I’d prefer to keep my healthy status in check.
Enter boatloads of veggies stage left.
Plus beautiful bread because something has to fill in for the bagel.
Then again, you could go totally nuts and put this on a bagel. You could even mix and match your veggies to your little hearts content. I went with carrots, cucumbers, onions, radishes, sprouts, and tomatoes because they were in my crisper drawer. You could opt for avocado, banana peppers, pickles and zucchini, an unusual combo to be sure, but the choice is yours.
There is only one rule, although guideline would be more appropriate.
Keep it simple. Keep it a sandwich.
One caveat: while this is ridiculously good looking and easy to make, it can be a wee bit messy to eat, which is really an indication you’ve got yourself a good sandwich on your hands, quite literally. It’s also a sign you should keep a napkin or three handy. You have been warned.
A word about the actual sandwich: the melted cheese and warm hummus pair perfectly with the crunchy and flavor packed layers of vegetables. It’s a bundle of nutrients wrapped up in a bow of bread. It’s also ideal for a quick and easy weeknight dinner.
Be a lone wolf, make this Veggie Packed Panini.
- 4 slices good quality Bread
- 2 Tbsps. Hummus
- 2 Roma Tomatoes, sliced horizontally
- Salt & Pepper, a sprinkle of each
- 2 Radishes, sliced thinly
- 1/4 Onion, sliced into rings
- 1/4 Cucumber, sliced thinly and seeds (center) removed
- 2 small Carrots or 1 large Carrot, sliced matchstick style
- 1/3 cup Sprouts
- 4 large slices Swiss Cheese, enough to cover sandwich
- Olive Oil, a dab
- Turn on your Panini maker.*
- Slice all your veggies, so you're ready to assemble.
- Split hummus and spread it onto two of the slices of bread. Top with Roma tomato slices and a sprinkle of salt and pepper. Layer on top in the following order: radishes, onion rings, cucumber slices, carrots, sprouts and Swiss Cheese. Finish with the other pieces of bread. Spread a touch of olive oil onto the bottom of Panini maker and also the outside of the top slices of bread.
- Place sandwiches on Panini maker, with the unoiled slice of bread on the bottom. Close lid and let grill for five minutes, until the sandwich is golden brown on the outside and warm on the inside.
- Remove from Panini maker and let sit for two minutes, allowing the cheese to firm up slightly.
- *If you don't have a Panini maker, you can make this on a skillet on your stovetop, no problem. Be sure to oil both outside slices of bread and flip the sandwich halfway through cooking. Cook on both sides until golden brown on the outside and warm on the inside.
- **Feel free to mix and match your veggies and cheese of choice.
Let it be known this is my last submission in a quest for sandwich porn. Looking for other simple weeknight sandwiches? Try one of these.
Are you craving simplicity right now too? If so, tell me why?