Name: Triple-Play Veggie Sandwich
Yield: Makes 1 Sandwich
Ingredients: ¼ cup baby spinach, packed; ¼ cup mesclun, packed; 2 slices 100% sourdough spelt or wheat bread or gluten-free vegan bread; 1 tablespoon vegan mayonnaise; Freshly ground black pepper (optional); 2 teaspoons yellow mustard; 2 ounces Barbecued Tempeh Short Ribs; 4 thinly sliced rings red bell pepper; 1 large red radish, thinly sliced; 3 thin Slices tomato; 2 ounces Ginger-Glazed Tempeh Filets; 3 ounces Lemon-Pepper Tofu; 3 ounces Barbecued Tofu Short Ribs; 3 ounces Chickenless Chicken; ½ cup thinly sliced seitan; 2 ounces Tempeh Bacon; 3 ounces Tofu Bacon Strips or Slabs; ¼ cup torn or shredded romaine lettuce, or 1 leaf romaine lettuce; ¼ cup cold cooked kale, squeezed very dry; ¼ cup baby arugula, packed; ¼ cup bean sprouts; ¼ cup baby kale, packed; 6 slices Zucchini in a Pickle; ¼ zucchini, very thinly sliced; ¼ cup alfalfa sprouts; 3 green or black olives, thinly sliced; ½ mini English cucumber, thinly sliced; 1 slice (20 grams) low-FODMAP commercial vegan cheese; 2 tablespoons shredded carrot

Preparation info

Makes
1
Sandwich

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This three-vegetable sandwich is surprisingly hearty and adaptable. Use your favorite veggies or whatever you have on hand or need to use up. Pack it in your lunchbox or take it on a picnic. For a lighter version, use two large romaine lettuce leaves instead of the bread.

Ingredients

Bread and Spread

2 slices 100% sourdough spelt or wheat bread or gluten-free vegan bread
1 tablespoon vegan mayonnaise

Method

Put the mayonnaise and mustard in a small bowl or measuring cup and stir to combine. Spread one side of each bread slice evenly with the mayonnaise mixture. Sprinkle with pepper if desired. Over the spread on one bread slice put a layer of the optional base, followed by a layer of one red veggie option, then a layer of one other veggie option, and finally a layer of one leafy green option. Cove