Fine little Lenten sandwich

  • Five days into Lent and I have to say: Soy milk — yuck! I think I’m going to try a blind taste test some­day with wall paint to see if I can tell the dif­fer­ence. But you have to get your pro­tein where you can, and any­way, it cer­tainly helps with the whole mor­ti­fy­ing the flesh thing.

    On the other hand, I just fin­ished off a Lenten sand­wich I’ve been devel­op­ing up over the past cou­ple years (um, the recipe, that is, not that par­tic­u­lar sand­wich, which I was able to whip up in about fif­teen min­utes), and I think it’s com­ing along so splen­didly that I feel I can share the recipe. It’s a vari­a­tion of mine on a much-favored veg­e­tar­ian sand­wich from my favorite deli in Kansas City, Garrett’s. They went out of busi­ness two years ago, so I’m nam­ing the sand­wich after them in some odd sense that I’m doing them a favor.

      Garrett’s Lenten Special

    1. Cut a pita in half and spread the bot­tom of one half with hum­mus and the bot­tom of the other with gua­camole. (Or if you’re using a pocket pita, just open up the “pocket” and spread the hum­mus on the bot­tom and guac on the top of each half.)
    2. Layer thinly sliced tomato on the bot­tom, fol­lowed by thinly sliced onion (prefer­ably red onion) and sliced cucumber.
    3. Add on what­ever other assorted stuff you like in a sand­wich. Pos­si­bles include: sprouts, let­tuce, sliced avo­cado, nuts, grated car­rots … stuff like that.
    4. If you like a zestier taste, you can sea­son it by sprin­kling on a lit­tle vine­gar or oil vinai­grette, as well as salt, pep­per or oregano. I wouldn’t try mus­tard, but maybe that’s just me.
    5. Slap together and enjoy (but, y’know, not too much. It’s Lent and all.)

    I’ve found that a lot of vari­ety is pos­si­ble, but the two spreads and the bot­tom layer of tomato, onion and cucum­ber are the main thing. It used to be too much of a bother to come up with gua­camole, but you can buy pre-made pack­ages now that aren’t bad, and if you just snip off a cor­ner and seal it up care­fully, it doesn’t go brown all that fast.

    It’s got a lot of sep­a­rate ingre­di­ents, but I just keep them all together in one con­tainer so I can grab it and go.


    No related posts.


    March 9th, 2006 | Grace | 1 Comment |

One Response and Counting...

Leave a Reply

* Name, Email, and Comment are Required