Extreme Veggie Sandwich

Ivegan sandwich

It was 92° F. in Las Vegas today.  Way to hot to cook and definitely time to clean out the refrigerator.  So here’s my version of a veggie sandwich that turned out so big I ate half for lunch and half for dinner.  Watched cooking videos all afternoon, took a nap and twittered.  Never thought a veggie thing would fill me up like that.   This would make a great sandwich for a picnic.

I baked an Italian rustic bread on Friday and it was perfect for this sandwich. The hummus was a snap to make in food processor with just a can of garbonzo beans, garlic, olive oil, lemon juice, hot sauce and salt.  The tapenade was made with leftover Greek olives, leftover capers, leftover chopped onion, a can of anchovies, leftover dried raspberries, a dab of mayo and some parsley.  Slice the goats cheese with dental floss rather than a knife.  Salt and pepper the tomato, cucumber and avocado once layered on the hummus.


  • 2 slices of rustic Italian bread
  • 2 Tbsp of homemade hummus with garlic and lemon juice
  • 2 Tbsp of homemade black olive tapenade with anchovies and capers and dried raspberries with 1 tsp mayonnaise
  • 1/2 avocado sliced
  • 2 plum tomatoes sliced
  • 2 large red radishes sliced
  • 1/2 cucumber sliced
  • 2 oz of goats cheese sliced
  • handful of baby greens

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