From what I have read on other food blogs, today is cheesecake day. I can't imagine that is a real holiday, but I have enjoyed reading several posts about one of my favorite desserts.
Instead of posting a decadent dessert recipe, I'm posting a veggie packed sandwich. Those are almost the same thing, right?
With this recipe I can pretend I'm a healthy eater, when in fact, I ate a frozen yogurt sunday for lunch today.
To make this sandwich, I used wheat bread, broccolini, carrots, sugar snap peas, 1 can kidney beans, 1 small can diced green chiles, hot sauce, extra virgin olive oil, salt, and pepper.
I baked the vegetables for about 20 minutes at 350 degrees. Before roasting the vegetables, I drizzled on extra virgin olive oil and sprinkled on salt and pepper.
I mashed the diced green chiles and kidney beans together with a fork.
I spread the mashed beans on top of the bread.
I placed a thick layer of roasted vegetables on each slice of bread.
I added a little hot sauce.
I liked this sandwich. It mades for a healthy and satisfying lunch or dinner. It's quick and colorful.
I enjoyed the bean spread. I think I'll use mashed beans instead of mayonnaise again. It adds creaminess without too many calories. It wasn't as hot as I expected. I used mild green chiles, but next time I'll just use regular green chiles.
Adding the hot sauce and green chiles prevented this sandwich from being bland; It had a little kick.