4 carrots, grated
1 English cucumber, but in half and shaved thin on a mandolin
1 medium shallot, peeled and sliced thin
2 bell peppers, roasted (see instructions below)
2 avocados, halved and sliced thin
1 cup sprouts
½ lemon, zested and juiced
1 tablespoon olive oil
¼ cup vegenaise
pesto (see below)
8 slices of whole grain or gluten free brad
1 cup basil leaves
¼ cup olive oil
1 garlic clove
½ jalapeno, take seeds out if you want it less spicy
1 tablespoon lemon juice
good pinch of salt and cracked pepper
Combine all the ingredients in a food processor or blender and blend into a paste. Taste and adjust seasonings accordingly.
In a medium bowl combine shaved cucumbers and shallot, olive oil, ½ teaspoon of lemon zest, juice of half a lemon, a pinch of salt and fresh cracked pepper. Allow to marinate for at least 15 minutes.
While cucumbers are marinating, char the bell peppers by placing them over a gas stove and blistering the outside. This can also be done under the broiler of your oven. Once all the sides are blackened place in into a bowl and cover with plastic wrap. Let it sit 10 minutes. After 10 minutes peel blistered skin off. Half the roasted peppers and remove the seeds. You should have 4 whole roasted bell pepper pieces. Place in a bowl and grate 1 garlic clove and add 2 tablespoons of olive oil, pinch of salt and pepper and mix to combine.
Toast your bread and spread vegenaise on one side and a generous portion of pesto on the other. Place a roasted pepper slice on top of the side with vegenaise, followed by grated carrots, sprinkle with a touch of salt and black pepper. (it’s important to season each layer lightly!)
Next layer the marinated cucumbers and shallot. Followed by a half of an avocado, sprinkle with a touch more salt and pepper. Top off with sprouts and place top piece of bread on top. Serve with extra pesto.
Wrap the sandwich in parchment paper and slice down the center.
Open up wide because this sandwich is a mouthful!