A Week of Sandwiches
March 26 | 15 minute read
Have you ever looked at the week ahead of you on a Sunday stumped with what you wanted to eat for lunch? With our ever increasing busy days, ever increasing grocery store prices, and as a working individual, I was motivated to make some quick, easy, and most importantly CHEAP meal ideas. Even better, I thought this was a great way to give everyone ideas for how to use my homemade sourdough. I posted individual videos on my instagram and tik tok so you can follow along there or continue reading for the full recipe details! I also compiled the highlights into one video that you can save for later inspiration! As a vegetarian, I enjoy finding fun ways to incorporate different veggies and spices into my meals to keep things fresh and different. The 7 sandwiches below are all vegetarian but could easily add any lunch meat products of your choosing! So without further ado, I present you all with 7 different ways to make a sourdough sandwich:
Here’s the overview of the 7 sandwiches
Brie and Jam
Chickpea Salad Sandwich
Caprese with a Twist
Mushroom Ricotta and Honey
Garden Veggie
“B”LT
Sweet Beet
DAY 1: Brie and Jam
Arguably, the simplest of the seven sandwiches, this melted brie and berry jam sandwich has few but complimentary ingredients. If you’re in a pinch, or craving something simple but reliable, this is the sandwich for you!
What you need:
• Jam, any flavor
• Brie cheese
• Apple, I prefer Granny Smith
Put it all together:
1. Spread the jam and Brie on separate slices of bread
2. Place the apple slices, slightly overlapping, overtop of the jam-smeared slice and close the sandwich
3. Heat 1 tablespoon butter in a pan over medium heat
4. Once melted, add the sandwich and cook until golden brown, about 3-5 minutes each side
5. Slice and devour!
DAY 2: Chickpea Salad Sandwich
Next up, a variation of a chickpea salad that always makes the taste buds so happy. For a vegetarian, chickpeas are a great source of protein. From the aesthetic smash to the celery crunch, this chickpea salad pairs perfectly with some homemade sourdough bread! This filling makes 2-3 sandwiches, so you’re set with some leftovers which is perfect for a busy person like yourself!
What you need:
• A can of chickpeas
• 2 celery stocks, minced
• Half a yellow onion, min ed
• 3 tablespoons mayo
• 2 tablespoons Dijon mustard
• Parsley and salt, measure with your heart
Put it all together:
1. Steam the chickpeas for 10 minutes over medium heat.
2. Strain then smash the chickpeas with a fork in a medium bowl.
3. Combine all other ingredients with the smashed chickpeas.
4. Add to any bread, preferably Just Add Flour homemade sourdough ;)
DAY 3: Caprese with a Twist
This sandwich was inspired by the classic caprese, but instead of the staple version, I’ve added cream cheese, pickled onions, and chives. It is also essential to use balsamic glaze so the dressing isn’t as runny as balsamic on its own. If your local grocery store doesn’t have balsamic glaze, you can make a reduction yourself following a recipe like this one. This sandwich might look daunting at first, but is super easy and quick to put together!
What you need:
• 2 slices sourdough, toasted
• Tomato, sliced
• Mozzarella ball, sliced
• Chives, chopped
• Cream cheese
• Pickled onions, sliced
• Balsamic glaze
Put it all together:
1. Spread cream cheese on one slice of bread. Place the chives on top.
2. Place sliced tomatoes, mozzarella, and pickled onions on top.
3. Drizzle with balsamic glaze and enjoy!
DAY 4: Mushroom Ricotta and Honey
Okay don’t come at me, I know this isn’t a sandwich but I couldn’t leave this one off the list. Also, do not shy away from this one because it looks more complicated than it actually is. The flavorings and textures are too irresistible to say no to, follow along to have an unforgettable lunch.
What you’ll need:
• 2 slices of sourdough, preferably homemade ;)
• Mushrooms, sliced
• Handful of pine nuts
• A few basil leaves
• 2-3 tablespoons Parmesan cheese
• 8 garlic cloves
• 3 tablespoons butter
• Salt and pepper, to taste
• Olive oil
• Ricotta cheese, whipped
• Thyme and honey to top
Put it all together:
1. Roast garlic in tin foil with a drizzle of oil and sprinkle of salt at 400F for 30 minutes.
2. Sautée mushrooms until golden on medium heat, add pine nuts and continue for a few more minutes.
3. Add mushroom mix, garlic, basil, 2 tablespoons olive oil, butter, salt and pepper to a blender. Blend until smooth.
4. Spread mushroom mixture on toasted sourdough, pipette ricotta, top with thyme and honey and enjoy!
DAY 5: Garden Veggie
A staple sandwich in my books. I love this one because you can substitute any vegetable with whatever you have in your kitchen! Make sure to put plenty of balsamic and goat cheese to maximize the flavor.
What you’ll need:
• 2 slices of sourdough, toasted
• 1 cucumber stock, sliced into matchsticks
• 1/4 of a tomato, sliced into matchsticks
• Arugula, or any leafy green
• Half an avocado
• Sprouts
• Balsamic glaze
• Goat cheese
Put it all together:
1. On one slice of toast, mash the avocado. Place the sprouts on top and layer the tomato and cucumber over.
2. On the other slice, spread the goat cheese to cover the surface and place the leafy greens on top.
3. Drizzle with balsamic glaze and enjoy!
Day 6: “B”LT, tempeh lettuce and tomato
This one is not your typical BLT, but instead the “B” stands for tempeh. If you’ve never cooked tempeh before, you’re in luck for stumbling across this recipe because it will open your world to a whole new protein option. In one cup of tempeh, there’s 31 grams of protein!! Move over meat :) This BLT twist has avocados, sprouts, and all the fixins!
What you’ll need:
• 2 slices of sourdough, homemade and toasted
• Half an avocado
• 1/4 of a tomato
• Handful of leafy greens
• Tempeh, marinated in soy sauce for 12 hours
• Sprouts
• Mayo
Put it all together:
1. Cut tempeh into flanks and cook with extra sauce for 5 minutes on each side on medium heat.
2. Spread the avocado on one slice of toast and top with the leafy greens and sprouts.
3. Spread the mayo on the other slice and top with tomato’s and tempeh.
4. Slice and enjoy!!
DAY 7: Sweet Beet
This last sandwich has spice from the sweet potato seasoning, some earthy pickled flavorings from the beets and a solid crunch from the toasted sourdough! Make sure to start this recipe the day before you actually want the sandwich because the pickled beets are essential. Anytime I pickle something, whether it’s beats or red onions or anything in between, I never regret it! If you want to save time and skip this step, simply boil and slice the beets.
What you’ll need:
• 2 slices of sandwich bread
• 1/4 of a beet, pickled
• 1 small sweet potato, sliced into fries
• Handful of kale
• Plenty of feta
• Mayo and half a lemon juice, mixed
• Paprika, nutmeg, cinnamon, cayenne, crushed red pepper flakes, salt and black pepper (I used about a teaspoon of each)
Put it all together:
1. Preheat your oven to 425F.
2. Drizzle the sliced sweet potatoes with oil and toss in seasoning. Roast for 20 minutes, mixing the potatoes halfway through.
3. Toast your bread, I opted for oil on the stovetop today for some extra crunch.
4. Slice your beets. I used pickled beets by boiling the beets for 30 minutes. After cooking, I diced and placed in a mason jar with 1 cup of vinegar, 1 cup of water, and 1 cup of sugar and let it sit in the fridge overnight.
5. Spread the mayo on both sides of the toast so the toppings stick. On one side, place the kale and on the other side layer the feta, sweet potatoes and beets.
6. Most importantly, enjoy!!
Thank you all for following along throughout this series. I hope you’re left with LOTS of sandwich ideas! As always, share your creations and twists on my recipes and reach out if you have any questions or concerns!