It’s time to lighten up our meals and use lots of fresh produce while we are at it! With Summer weather here, we are spending as much time as possible being outside and active. This sandwich is one of our Summer staples because it augments that lifestyle. An herbed cream cheese is slathered on our favorite bread. Some fresh produce along with roasted peppers and artichoke hearts are sandwiched between the bread slices. We’ll make these for a light dinner or a hearty lunch. We’ll make them and take them along with us on all-day trips. They are easily made ahead of time and very portable, but most importantly, so very delicious!
Veggie Sandwich with Garlic Cream Cheese
Veggie Sandwich with Garlic Cream Cheese (adapted from thekitchn.com) Yields: 4 sandwiches
Ingredients:
- 4 ounces cream cheese, at room temperature
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 slices of country bread
- 8 ounces roasted red peppers, well-drained
- 1 medium tomato, thinly sliced
- 1/2 medium cucumber, thinly sliced
- 8 slices of provolone cheese, optional
- 12-ounces quartered and marinated artichokes hearts, well-drained
- 1-1/2 ounces (about 2 cups) baby spinach
Instructions:
Mash the cream cheese, garlic, salt, and pepper together in a small bowl with a fork until combined. (The cream cheese mixture can be made up to 2 days ahead of time and stored in the refrigerator until needed. Allow it to soften before spreading.)
Combine the garlic cream cheese ingredients in a small bowl.
Mix them well.
The cream cheese mixture can be made ahead and stored in the refrigerator for up to 2 days.
Spread the cream cheese mixture on each slice of bread.
Spread the cream cheese mixture on each slice of bread.
On the bottom pieces of bread, layer the vegetables evenly. Start with the roasted red peppers, then layer the tomato slices.
Layer the peppers and tomatoes first.
Add the cucumbers, then the cheese (if using) and the artichokes.
Add the cucumbers and cheese, then the artichokes.
Finish it off with the spinach.
The spinach is the final ingredient.
Top each sandwich with the second slice of bread. Let the sandwiches sit at room temperature, lightly covered, for 30 minutes before serving. When making these ahead of time, tightly wrap each sandwich in plastic wrap and refrigerate them until needed. Allow them to sit at room temperature for 30 minutes before enjoying.
This is packed with veggies!
These are full of veggies & flavor! ~Linda
Veggie Sandwich with Garlic Cream Cheese (adapted from thekitchn.com) Yields: 4 sandwiches
Ingredients:
- 4 ounces cream cheese, at room temperature
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 slices of country bread
- 8 ounces roasted red peppers, well-drained
- 1 medium tomato, thinly sliced
- 1/2 medium cucumber, thinly sliced
- 8 slices of provolone cheese, optional
- 12-ounces quartered and marinated artichokes hearts, well-drained
- 1-1/2 ounces (about 2 cups) baby spinach
Instructions:
Mash the cream cheese, garlic, salt, and pepper together in a small bowl with a fork until combined. (The cream cheese mixture can be made up to 2 days ahead of time and stored in the refrigerator until needed. Allow it to soften before spreading.)
Spread the cream cheese mixture on each slice of bread. On the bottom pieces of bread, layer the vegetables evenly. Start with the roasted red peppers, then layer the tomato slices, cucumbers, cheese if using, artichoke hearts, then finish it off with the spinach.
Top each sandwich with the second slice of bread. Let the sandwiches sit at room temperature, lightly covered, for 30 minutes before serving. When making these ahead of time, tightly wrap each sandwich in plastic wrap and refrigerate them until needed. Allow them to sit at room temperature for 30 minutes before enjoying.