Vegan Mexi-Veggie Ultra Sandwich

By Kris Francefort

My homage to Cinco de Mayo that can be savored year-round. This sandwich has all the classic festive flavors of pico de gallo, guacamole and veggie fajitas between 2 slices of organic whole-grain bread. Unhinge your jaw to devour this ultra sandwich – the mess is worth it! For a no-grain, high fiber, protein rich serving alternative, see below.

Total Time: about 1 hour total

Prep: 30-45 mins

Cook: about 15 mins

Yield: 1 gigantic (or 2 medium) sandwiche(s)!

Ingredients – Choose organic whenever possible

Gather ingredients for Mexi-Veggie Ultra Sandwich

For veggie fajita layer:

½ bell pepper*

½ zucchini squash*

½ large portobello mushroom* (or 1 cup sliced button mushrooms)

1 large leaf of each (or 2 small leaves): kale and collard, or any combination of greens (Swiss chard, dandelion, mustard)

* You can prepare and cook double this recipe and use for leftovers or to make more sandwiches for family meal😊

spices:

2 teas chili powder, more or less to taste

1 teas ground mustard

¼ teas cayenne pepper (more or less for desired heat level), optional

Sea salt & pepper to taste

For amped-up guacamole layer:

1 avocado

1 lime

1 medium tomato

½ medium red onion

4 cloves garlic

½ cup each: fresh cilantro and arugula

½ jalapeno (more or less for desired heat level), optional and highly-recommended

1 Tbs ground cashews

1 teas dulse flakes

2 slices of organic whole-grain bread (or 4 slices if making 2 sandwiches) OR if making Mexi-Veggie bowl substitute bread for 1/2 cup cooked beans (any combo of pinto, black, navy)

Instructions

Wash produce (see note below)

Veggie fajita layer:

Zucchini – Cut the zucchini half lengthwise into 4 evenly-thick slices.
Pepper – Cut into ½-inch slices.
Mushroom – Cut lengthwise into 4-inch slices.
Finely chop greens and their stems.
Add all veggies with spices and about 3-4 Tablespoons water to a skillet.
Sauté veggies in covered skillet until just tender (about 10-15 minutes) over medium-low heat. Stir a few times and add more water if needed to prevent sticking. Remove from heat, keep lid on until ready to use.

Amped-up guacamole layer: (prepare while veggies are cooking)

In a medium-sized mixing bowl, smash avocado and juice from the whole lime with the back of a fork.
Dice all veggies and mince garlic, cilantro & arugula + jalapeno if using. Add to bowl with avocado.
Add ground cashews, dulse flakes, and a dash of sea salt & pepper to taste; combine until evenly mixed.

Assemble your masterpiece:

Lightly toast 2 (or 4) slices of bread
Evenly add a layer of guacamole to both slices. Unused portion can be refrigerated for up to 3 days (but I’m pretty sure it won’t last that long!)
To one slice only, add veggie fajita layer. This order works best for me: zucchini planks, pepper, mushroom, heaping portions of greens/onions slightly drained with fork. Reserve any remaining veggies.
Place the slice without veggies on top of the other. Using a bread knife, gently cut the sandwich in half. Put the remaining veggies on plate.

Roll your sleeves up, pull your hair back, grab a cloth napkin and dig in! It’ll be messy deliciousness as you continually scoop veggies to fill back on sandwich to each bite.

Serving alternative (no-grain, high fiber, protein rich)

Make a Mexi-Veggie Bowl instead of a sandwich. Substitute ½ cup cooked beans (any combo of pinto, black, navy) for the bread. Add the beans to veggie fajita and sauté along with other ingredients. Put veggie-bean mix on the bottom of a bowl and top with amped-up guacamole.

Note – Wash produce tips

For whole produce (not leafy greens or herbs):
- Most times, hand-washing produce under filtered water is just right.
- For deeper cleaning: In a large mixing bowl, add filtered water to about 2 inches to the top and sprinkle 1 teaspoon baking soda. Stir to dissolve. If your produce is on a vine, such as tomatoes, or leafy like a head of lettuce, separate the produce and remove all vines and outer leaves. Submerge the fruit or vegetables in baking soda water. Let soak for 12 to 15 minutes, then run under filtered water to rinse.
Leafy Greens: Strip the leaves from the stems and place in a mixing bowl large enough to cover greens with water. Snap off the tough bottom edge of the stems (compost) and place the rest of the stems in the bowl to the side of the greens. Lightly submerge & massage greens in the water. Let rest for about 5 minutes, allowing the sand to fall to the bottom of the bowl. Gently remove the leaves and stems, discard the sandy water. Mince the stems into small pieces and chop the leaves into bite-sized pieces.
Herbs: While holding a bunch of fresh herbs, twist off the bottom edge (compost) and place the whole stalk in a mixing bowl large enough to cover herbs with water. Lightly submerge & swish the herbs in the water. Let rest for about 5 minutes, allowing the sand to fall to the bottom of the bowl. Gently remove the herbs, discard the sandy water. Mince all parts of the herbs – leaves and stems!