Variations on a Theme


Bread ends are such a treat. Hollowed out, they are perfect foundations for fresh, open-faced sandwiches. This big scoop of a bread held six layers of ingredients, and I got to enjoy more treasures from Saturday’s trip to the Maine Harvest Festival.


I recommend using the rest of the bread to make croutons (for soup and salad) or fresh breadcrumbs for a veggie burger.

The Menu:

  • Veggie Sandwich on a Bread End

The Containers:

  • 1 round tupperware
  • parchment paper


Recipe for Veggie Sandwich on a Bread End:

  • 1 heel of Tinder Hearth bread
  • 1” x 1” chunk of red onion
  • 3-4 florets of homemade cauliflower mustard-pickles (or a tsp. of good mustard)
  • 1/6 of a red bell pepper, rinsed
  • 3 small radishes, rinsed
  • ½ of the neck of roasted honeynut squash (or butternut squash)
  • 4-5 slices of pickled beets, rinsed
  • 2 tbs of Balfour Farm bevre cheese (or another soft cheese)
  • 1 tbs of hemp seed hearts



  1. Preparation. Prepare the bread by sizing it against your container. Cut an end off if it is too long. Then scoop bread out with a knife or with your fingers. Ensure the scoop is about a half-inch thick all the way around. Set aside. This will be the last item you put in your container.
  2. Mince the onion chunk. Finely chop the cauliflower pickles, and chop the red pepper. Combine them in a bowl.
  3. Silce the radishes into thin coins.
  4. Slice the honey nut squash into 1/4-inch thick slices.
  5. Cut three circles of parchment paper to fit inside the container.


  1. Packing. At the bottom of the container, arrange the honey nut squash and the radish coins. Lay one of the parchment paper circles on top.
  2. Lay the beet pickle slices in the container in one even layer. Place another circle of parchment paper on top.
  3. Scoop the medley of onion, cauliflower mustard-pickles, and red bell pepper on top of the parchment circle.
  4. Set the last circle of parchment paper on the cutting board. Scoop the cheese onto the paper, spreading it a little.
  5. Sprinkle the hemp seed hearts onto the cheese, pressing them gently into the cheese. Lay the parchment paper (cheese and hemp seed side up) on top of the beets.
  6. Set the bread on top of the hemp seeds. Secure the container lid.

ImageHemp seed hearts are wonderful. They have a mild flavor, soft texture, and super-food powers. I add tablespoons to oatmeal, sandwiches, salad dressings, and rice dishes regularly. They may seem expensive (not at Costco), but they are a very economical source of quality protein. 3 tablespoons have 10g of protein and 25% of the iron we need in a day. For comparison, that’s equivalent to (or better than) half a serving of steak.


I packed the ingredients in the order I wanted to assemble them. Thinking about the architecture of my sandwich, I knew I wanted alternating soft and crunchy layers. First: soft cheese and crunchy onion-cauliflower-and-pepper medley. Then a stabilizing and smoothing layer of pickled beets. Then, the final layer of smushed honey nut squash and crisp radish coins.


One comment

  1. Maine Loon Watcher · · Reply

    Best vegetarian sandwich I have had in a while! Your photos stimulate my appetite!

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