Pretzel Bread Veggie Sandwich
I’ve never been a big fan of deli meat. Back to the days of grade school packed lunches I just couldn’t get myself to do it. Peanut butter and jelly all the way for me. In my older, wiser years I’ve found that there are quality cuts of meat that make a great sandwich, but I prefer to stick to my original stance and skip the slimy, soggy, bland tasting cold cuts. (Can you tell I’m a bit scared??)
To make a good veggie sandwich you need to put good ingredients in it. Makes sense, right? Simply skipping the meat is not going to convince you that meat free is still deliciously satisfying. Start with good bread. I love soft pretzel rolls, but maybe you want a sourdough or a classic country bread. Iceberg lettuce is great when you want crunch, but it doesn’t have much flavor so I go for spinach or arugula. Use fresh, crispy cucumbers with ripe tomatoes and avocados. Don’t skimp on good cheese. Gouda is soft and mild while adding a creaminess to the sandwich. Top it all off with a flavorful sauce. Because this is Jacked Kitchen and I’m always challenging you to go the extra mile for great taste, I take Dijon mustard and make it into a vinaigrette to drizzle over the veggies. I like when the sauce drips into every bite.
This veggie bomb sandwiches beats the sandwich slump hands down. It takes a little extra work to make sure you have the ingredients on hand, but it’s worth it!
Pretzel Bread Veggie Sandwich Recipe
Makes 1 sandwich.
Ingredients
- 1 pretzel roll
- 1/2 avocado, sliced
- 1/2 tomato, sliced
- Handful of arugula
- 6-7 slices of cucumber
- 1-2 slices of Gouda cheese
- Dijon mustard (Use store bought mustard or make a homemade Dijon vinaigrette.*)
*To make the homemade Dijon mustard vinaigrette, whisk together 1 Tbsp Dijon mustard, 1/2 Tbsp white vinegar, 1/2 Tbsp lemon juice, 1/4 Tbsp olive oil and a pinch of kosher salt and black pepper.
Directions
- Assemble the sandwich by layering cucumber, tomato, Gouda cheese and arugula on the bottom half of the bread.
- On the top half spread Dijon mustard* and the sliced avocado. Put the halves together and enjoy!
*If you make the Dijon mustard vinaigrette, drizzle it over the arugula before putting the two halves together.
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