The last year brought a lot of changes to my world - many of them health related. I've always really prided myself on cooking healthy food for my family, but I've never tried harder than I do now, really in an effort to be as healthy as I can be (and my family too!) As I've made big changes to what I've been cooking, it's been a challenge. For me, someone who has always cooked for enjoyment, it feels like I'm learning to walk again. I recently created this delicious veggie sandwich, which is an adaptation of my Olivada Crostini recipe from the first Farm Chicks cookbook, and a success in my quest for more healthy eating.
Italian Veggie Sandwich
2 small hearty Italian bread rounds or 1 regular-sized
4.25 ounce can chopped black olives
1/3 cup pimento stuffed green olives, chopped
1/2 cup bottled roasted red or yellow peppers, chopped
3 teaspoons red wine vinegar
1 large clove garlic, minced fine
Fresh onion slices
Fresh zucchini slices
Romaine lettuce
Cut rounds in half and remove soft inner bread, leaving just the crust. (Save the soft bread for snacking!)
Add the olives, peppers, vinegar and garlic to a small mixing bowl and stir until combined.
Spoon about 1/4 of the mixture onto the inner base of the bread round and spread evenly.
Top with the onions, zucchini, and lettuce.
Add a bit more of the olive mixture to the inner top of the bread round.
Place top round onto bottom veggie-filled round and press. Cut in half or in fourths and serve. (These sandwiches are also really delicious if they are wrapped and placed in the refrigerator overnight).
Repeat the process with the remaining bread round, filling, and veggies.
