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.
Hello Serena,
Yummy. This recipe looks and sounds so good. Thanks for sharing.
Smiles, Paula
Posted by: Paula Parrish | June 12, 2012 at 04:24 AM
Sweet Home Alabama! That sandwich is a thing of beauty. I'll be trying that recipe out.
Posted by: Susan Robinson | June 12, 2012 at 01:00 PM
This looks wonderfully delicious and such a great idea for a picnic.
Posted by: Stacy ~ Sweet Life Farm ~ Applegate, Oregon | June 12, 2012 at 01:32 PM
This sounds really good. I would have never thought of using the olives. Hope all is well :)
Posted by: Monica | June 12, 2012 at 07:35 PM
This looks wonderful and I agree with Stacy...what a great picnic addition.
Posted by: Jen | June 13, 2012 at 05:13 AM
Oh yum....great summer sandwich. We have also had some health issues that are having us change the way we eat. I love cooking healthier. My grandkids always ask for your pumpkin waffles from your In the Kitchen cookbook. I have changed some things in the recipe and made them healthier. Loved them like they were but don't need all the butter, used applesauce. I also use whole wheat pastry flour.
I enjoy reading your blog....happy healthy summer to you and your family.
Jan
Posted by: Jan | June 13, 2012 at 06:56 AM
Serena!
Thank you so much for sharing! My DH and I are both eating better these days due to health issues, so I made this for dinner tonite, made it this afternoon and wrapped it in foil. . . can't wait! Changed it up a bit with baby spinach instead of romaine, and cut the zucchini into long strips with a peeler.
PS: Love the stories from your show and it's on my Bucket List.(It's a hike from Connecticut!)So happy you got to see your Mom & Dad & Sister, Too!
Have a wonderful weekend, and thank you, as always, for sharing!
xo P
Posted by: Patrice | June 14, 2012 at 02:13 PM
looks good think i will add some salami to it!!
Posted by: ashley | December 05, 2012 at 02:12 PM