This sand of a wich was born in the month of May. Thus I give it this title. What I love about these recipes is how idiot proof they are – and goodness knows I need as much of that as possible. That being said, it doesn’t really seem so genius after you craft one of these things. The simplicity of it seems so…uninventive? But what is it that keeps me feverishly clicking on blog after blog in search of something like this?
When first adopting a nutritarian diet, there is usually a period of time where all a poor girl can think about is barbecued pulled pork, pepperoni pizza, and deep-fried sushi. It might be known as a craving, or a hunger for something familiar maybe? Something so effortless, it seemed too undemanding to really turn out to be anything worthwhile.
This was the inspiration for this recipe. “I’m hungry…and I’m cravin’ me a sandwich.” It turned out to be a perfect weekday lunch/dinner. The mushrooms were perfect for that meaty texture I thought I needed.
- 2 slices of 100% whole wheat bread, lightly toasted (I more like warmed mine up—I don’t like crunchy bread all that much)
- 2 large sandwich-sized pieces of romaine lettuce
- 2 slices of tomato (my favorite is on-the-vine, but I needed to use my Roma when I took this picture)
- 4 thin slices of cucumber, peelings on
- A handful of cilantro
- ¼ of an avocado
- 6 button mushrooms, sliced into ½ inch thick pieces
- ¼ yellow onion, sliced into strips
- ½ tbsp Dijon mustard*
- 1 tiny, ever so small dab of olive oil (which you could probably live without)
- 1 dash of salt and pepper
*I had never used anything besides the Standard American Diet “Frenchie’s” that I used to slather over my hot-dogs. While at the grocery store trying to decide how adventurous I wanted to be, a nice old lady explained to me that the little specks inside the mustard were “mustard seeds” after she saw my wrinkled nose while examining the container.
Needless to say, this mustard is fantastic! A little bit goes a long way though, so I would probably just put a tiny bit on next time.
1. Heat olive oil/veggie broth in a small frying pan. Sauté the mushrooms and onions to desired consistency. I cooked mine for about 5 minutes.
3. Dive in like there’s no tomorrow!