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This vibrant sandwich is a delicious way to use up any leftover White Bean Dip with Pesto and Sun Dried Tomatoes, though it’s totally worthy of its very own batch. It’s not suited for demure events since it can get a little unruly. You can make like a deli and wrap it in paper if you like. Use hearty bread — I like to buy a seven-grain boule and slice it thick myself.
Holy sandwich cravings
Holy sandwich cravings, my people. My fondness for sandwiches packed with veggies and a spread or sauce that really pulls its weight dates all the way back to a family trip to Block Island, Rhode Island during high school. In a move that I now recognize as classic Carolyn Cope, I’d recently gotten so fast at power walking that I had to choose between blowing out my shins and taking up running, so I took up running.
An epic veggie sandwich
One day during our Block Island week I ran eight miles for the first time ever, and between that and being sixteen, I was HUNGRY afterward. At a little seaside sandwich shop I ordered a magical veggie-filled pita with a super-savory, garlicky white sauce, and I’ve never forgotten it.
In that spirit, here’s an epic veggie sandwich that uses our terrific (if I do say so) white bean dip with pesto and sun dried tomatoes. I’m 41 now, and this sandwich is huge, so I have to run 88 miles and share it with someone just to survive intact, but whatever. It’s a great sandwich for sharing, or for scarfing if you’re 16 or male or an actual endurance athlete. So.
Thick-sliced, hearty bread works as well as anything to contain this beast. I like to buy a seven-grain boule and slice it myself to control the thickness. (Says the lady who Type A-ed herself into running.) You can go all deli guy if you want to and wrap your sandwich in deli paper to keep things slightly more demure, but if you ask me, a little semi-controlled chaos feels good sometimes.
- 2 slices hearty bread
- 1 batch White Bean Dip with Pesto and Sun Dried Tomatoes
- 1/4 cup fresh flat-leaf parsley (including thin stems)
- 10 thin slices cucumber
- 10 long, thin slices red bell pepper
- 10 long, thin slices carrot
- 2 radishes, thinly sliced
- 1/2 cup alfalfa sprouts
- You guys know how to make a sandwich, but I'll tell you anyway, okay?
- Spread some of the bean dip onto each slice of bread, reserving the rest for another use. I like to put most of it on the bottom slice and just enough on the top slice to give everything a fighting chance of sticking together.
- Evenly layer the vegetables onto one of the slices in the order listed.
- Top with the other slice of bread and press gently.
- Slice in half if you like and serve immediately.
Amount Per Serving: Calories: 380Total Fat: 4.1gCarbohydrates: 78.8gFiber: 10.1gProtein: 8.5g