Healthy cooking doesn’t have to be complicated. In fact, often the simpler it is, the better it tastes. In Good for You, Test Kitchen editor Rebecca Firkser shares feel-good recipes for any day of the week.
A sandwich is one of those things you may think you don’t need a recipe for. And for your average PB&J or turkey and cheese, you probably don’t. But when it comes to veggie sandwiches, things can get complicated. Do you want to lean in the direction of a California veggie, with avocado, sprouts, and chèvre? Perhaps something warm, like an eggplant panini? Or a delicate cucumber and cream cheese number (crusts off, if you please)? Regardless of your chosen vegetables and meatless protein, vegetarian sandwiches require measurements and technique. Making one for yourself is the ultimate self-care ritual.
This veggie sandwich is modeled after two of my favorites: the club sandwich and the New Jersey sloppy joe. Both are double-deckers, loaded with at least two kinds of meat. I kept the three slices of bread (important for a hearty sandwich!) but ditched the cold cuts and bacon for thinly sliced, vinegar-brine-dressed crunchy vegetables and sharp cheddar. Glue the sandwich together with a few layers of giardiniera-enhanced mayo and a thick swipe of hummus—but I recommend sticking in long toothpicks for extra security. Pro tip when it comes to cutting those veggies: The best way to get razor-thin slices that mimic deli meat is to use a mandoline. Be brave and aware of your finger placement and you’ll be just fine.
Discover more Good for You recipes here: Berry Protein Smoothie; Need-More-Fiber Lentil Salad; and Chopped Salad With Sardines and Preserved Lemon.
