A Delicious Oxymoron


I would describe this hefty vegetarian sandwich (one that’s only a small step away from being vegan) with this word: beefy.


Mushroom & Carrot Deli Sandwich:

  • 2 slices of rye bread
  • 1/4 cup of hummus
  • 1 medium-sized carrot, sliced into ribbons
  • 1/2 of a spring onion, cut into discs
  • 1 swish chard leaf, de-stemmed and ripped into smaller pieces
  • 1 handful of arugula leaves
  • 6-7 thin slices of cheddar cheese with herbs
  • 1/2 cup of caramelized (almost burnt!) mushrooms, cold


Directions – Part 1:

  1. Spread a layer of hummus on each slice of bread.
  2. Layer these ingredients on one slice of bread in the order listed:
  • half the mushrooms
  • spoonful of hummus
  • the other half of the mushrooms
  • carrot ribbons
  • cheese (reserve two slices)
  • half the arugula
  • swish chard
  • the rest of the arugula
  • two slices of cheese


Directions – Part 2:

  1. Sprinkle the onions onto the other slice of bread, gently pressing them into the hummus. Put this slice of bread on top of the other.
  2. Find a container that is about the same size as your sandwich. A snug fit will prevent layers from sliding. If you don’t have one, wrap the sandwich in parchment paper and put it into a container or plastic bag.



I’ve mentioned sandwich architecture in previous posts. It’s really important to think about stability when you’re making one with lots of ingredients. When you are stacking all those flavors and colors, think about their texture, moisture, and flavor intensity. For example, you don’t want to put lettuce directly on bread – it will make it soggy. Also, cheese is a good protective barrier between ingredients and a strong middle layer. Hummus is like glue and can be used to keep things together.


Making the Mushrooms:

Do this ahead of time.

  • 1 package of button mushrooms
  • 1 tablespoon of olive oil
  • 1 dash of balsamic vinegar
  • salt and pepper
  • red pepper flakes (optional)



Done in two batches.

  1. Heat the oil in a 10- to 13-inch cast iron pan on low heat. Add half mushrooms, and stir.
  2. Once the mushrooms start to sweat, sprinkle the balsamic vinegar over them and stir. Then sprinkle salt, pepper, and red pepper flakes over them.
  3. Turn the heat up to medium high. Make sure the mushrooms are spread out and not on top of each other. Keep an eye on them, but don’t stir too frequently. The goal is to slowly dry them out a bit and get them really browned (almost crispy). This will take about fifteen minutes.
  4. Repeat with the second batch. Store the mushrooms in a container in the fridge for 3-4 days.


If you have a chance to eat outside, do it! I took this lunch to a picnic area and packed some strawberries and piece of chocolate. Cold-brewed tea is in the jar.



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