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.
- Veggie Sandwich on a Bread End
- 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
- 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.
- Mince the onion chunk. Finely chop the cauliflower pickles, and chop the red pepper. Combine them in a bowl.
- Silce the radishes into thin coins.
- Slice the honey nut squash into 1/4-inch thick slices.
- Cut three circles of parchment paper to fit inside the container.
- 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.
- Lay the beet pickle slices in the container in one even layer. Place another circle of parchment paper on top.
- Scoop the medley of onion, cauliflower mustard-pickles, and red bell pepper on top of the parchment circle.
- Set the last circle of parchment paper on the cutting board. Scoop the cheese onto the paper, spreading it a little.
- 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.
- Set the bread on top of the hemp seeds. Secure the container lid.
Hemp 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.