Green Giant Sandwich

Green Giant Sandwich

by BiteSizedJessica on May 17, 2012

Jonathan and I haven’t had much time for cooking lately, and we’ve both been trying to eat healthier. I’ve been reading so much recently about the downsides of eating too much meat and have seriously been trying to cut a lot of the meat out of our diets. At home for dinner, when we have the same night free, we’ve started to change our eating habits and it’s been going pretty well. We’ve swapped out a lot of our meat-centric meals for huge salads full of tons of different roasted and raw vegetables. Our favorite has been an arugula and spinach salad with sautéed broccoli rabe, raw cherry tomatoes, avocado, roasted zucchini, thinly sliced shallots macerated in vinegar, and shaved parmesan. Sometimes I’ll de-bone a few chicken thighs and sear them off and slice them into the salad too, but we’ve also been doing all vegetarian meals more and more frequently.

The green giant sandwich idea kind of just developed as a result of us eating tons of greens. No matter what, our salads almost always have arugula, spinach and avocado. I thought it’d be fun to put a green apple in there, and I love pumpernickel bread. The leek vinaigrette is one that I made for an arugula and goat cheese salad I made for Jonathan’s birthday this year…so this sandwich grew out of a few different meals I’ve made. It was delicious sandwich – a perfect nearly-stove-free springtime lunch or dinner.

(Makes 2 sandwiches)

4 slices pumpernickel bread
Handful of spinach
Handful of arugula
Goat cheese, at room temperature
½ green apple, thinly sliced
½ avocado, thinly sliced
½ leek, diced
½ lemon, juiced
1 tsp Dijon
¼ cup olive oil
2 tbsp sherry vinegar
Salt and pepper

For the Leek Vinaigrette and Sandwich:

    1. Dice the white and light green parts of the leek. Rinse well in cold water to remove grit and dirt.
    2. Heat a small sauce pan and slowly sweat the leeks in olive oil. Do not let the leeks develop any color. Season well with salt and pepper.
    3. Once leeks are softened, remove from heat. Let cool briefly, then add Dijon, lemon juice, and sherry vinegar. Whisk to combine, let come to room temperature.
    4. To assemble the sandwich, first spread goat cheese onto both pieces of bread. Dress the spinach and arugula in the leek vinaigrette and layer those greens on there!
    5. Add sliced apples and avocado. Press sandwich together tightly and munch.

  © 2012 Jonathan Meter and Jessica Hertle

{ 5 comments… read them below or add one }

Karen Ratchford May 17, 2012 at 2:48 pm

Great post! Love the combination of apple with the goat cheese and greens on this one. Sorry I keep missing you at the restaurant :(. xoxo

Tom Fareell October 29, 2012 at 1:40 pm

Great ideas ….. I need to be putting more leafy greens in to my sandwishes. Now I am inspired even more!

tinalou October 29, 2012 at 2:58 pm

What kind of bread is this? Looks like it has nuts in it.

BiteSizedJessica October 29, 2012 at 3:11 pm

Hey Thanks for checking out BiteSized! This is pumpernickel but you can use any bread you like!

BiteSizedJessica October 29, 2012 at 3:11 pm

Thanks Tom! Glad you liked the recipe. It is a healthy snack!

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