Roasted Vegetable Sandwich

In order to prepare for our move to Australia, I stopped working in January. Before quitting, I was very worried about being bored. I’m now in my second week and I have no idea how I could have thought that. I’ve started taking two courses on Coursera, walking to yoga classes rather taking the metro, and now I make lunch from scratch every day for Jason and myself. It’s wonderful! Temporary unemployment is turning out to be awesome.

One thing that I’ve made a number of times are variations of a roasted vegetable sandwiches. These have turned out to be quite delicious! I started off with a whole wheat sourdough loaf from our local bakery. I roasted most of the vegetables in the oven and then added the bread in towards the last 5 minutes (we packed our toaster).

Ingredients

• Whole wheat sourdough, slices
• Sun dried tomatoes, chopped
• Swiss chard, pulled from the spines- depending on how much you like greens, use 1 or 2 leaves. I used two.
• Mini cucumbers, cut into thin slices
• Sweet potato, cut into slices (1/4 inch)
• Margarine/butter
• Olive oil

Instructions

1. Preheat the oven to 450.
2. Prepare all of the vegetables that you plan to roast (for this particular sandwich, just the sweet potato). Drizzle just a little olive oil on the slices and season with light salt and pepper. Roast for 10 minutes. Check at 10 minutes and roast a little longer (about 5 minutes). You want the sweet potato to soft (enough to bite through).
3. Spread some margarine on the bread slices, and them into the oven with the sweet potato to toast. That, or use a toaster.
4. Once everything’s done roasting. Move the bread to the plate and start putting the sandwich together.
5. I started with the chopped sun dried tomatoes on the bread, then the swiss chard (in layers), add the cucumber slices, and then the sweet potato. Enjoy!