Tuscan Veggie Sandwich


I seriously thought I would never have a sandwich again. I always hated bread but I mourned it because I thought THIS would never happen. It’s real. It’s happening. It’s a sandwich.

1 tomato
1 red pepper
1/2 red onions
handful mushrooms
1 eggplant
1 tbsp Tuscan seasoning
1 tbsp olive oil
Bill Bragg’s amino acids
1 bag spinach

small glass bowls
large salad bowl

1. chop, slice, dice all your veggies
2. place the raw tomato + pepper in their own glass bowl
3. empty the bag of spinach into the salad bowl
4. on a large pan drizzled with olive oil cook your mushrooms + onions
5. cook each to one side without mixing them until golden
6. spray with aminos before removing from heat
7. cut the ends of your eggplant + peel the skin off
8. place the caramelized mushrooms + onions in their own glass bowl
9. cut into 1/2 inch thick slices that look like veggie “buns”
10. sprinkle each slice with Tuscan seasoning
11. on the same large pan, cook each eggplant bun until both sides are crispy
12. create a serve-yourself type bar with all your veggie toppings + buns
13. plate the eggplant slices + allow to cool before your guests serve themselves

* Each veggie sandwich is best served filled with all the ingredients layered in between two eggplant “buns”.


The serve-yourself bowls


The salt-free Tuscan seasoning I used


How I served my sandwich





Bon appetit!


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