Rainbow Sandwich
The combination of flavors and textures that seals the deal. Salty, sweet, briny, creamy, crunchy . . . healthy! Truly a winning combo.
Course
Main/Entree
Season
Spring
,
Summer
Meal
Dinner
,
Lunch
dietary restriction
Vegetarian
Difficulty Level
Moderate
Servings
2
sandwiches
Servings
2
sandwiches
Ingredients
Sandwiches
4
slices
bread
1
avocado
sliced
butter lettuce
micro greens
red onion
thinly sliced
Pickled Radishes
1/2
cup
radishes
thinly sliced
1/2
cup
apple cider vinegar
1 1/2
tablespoons
sugar
1
teaspoon
salt
Roasted Purple Potato
1
purple sweet potato
sliced
1
tablespoon
olive oil
salt
black pepper
Roasted Peppers
1
red bell pepper
seeded and sliced
1
yellow bell pepper
seeded and sliced
1
tablepsoon
olive oil
Herb Goat Cheese Spread
6
oz
goat cheese
softened
1/2
teaspoon
olive oil
1
tablespoon
basil
fresh, chopped
1
teaspoon
oregano
fresh, chopped
Instructions
Pickled Radishes
In a small bowl, whisk together vinegar, sugar, and salt until dissolved.
Place your radishes in a jar or cup and pour the vinegar mixture over top until covered.
Let sit at room temperature for an hour, or store in the refrigerator in a sealed container.
Roasted Purple Potatoes
Preheat the oven to 400° F.
Place the potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper to taste.
Roast in the oven for 30 minutes, or until fork tender.
Roasted Peppers
Set oven broiler on high.
Rub the pepper slices with olive oil, and place on a baking sheet skin side up.
Broil until the skin becomes charred.
Remove the peppers and let sit to cool. As soon as they’re cool enough to handle, peel off the skin from each slice.
Herb Goat Cheese Spread
In a small bowl mix together the goat cheese, olive oil, basil, and oregano until combined.
Sandwiches
Spread the herb goat cheese onto the bread. Add the radishes, peppers, avocado, lettuce, micro greens, onions, and sweet potatoes.