This is not food porn, this is food erotica. Full disclosure; I don’t eat these everyday. But when I want to indulge, you can bet that some sort of bread is involved. Another disclosure; I don’t usually eat white bread when I indulge. But when I really really want to indulge… You DO know what I mean.
OK, now that I am out, let me tell you how crazy I am about a good, wood-fired bread with a dark, substantial crust that is still kind of supple. There was a time in my life when I lived in such a place where you could go out at dawn, walk for a minute or two to arrive at a bread bakery (breakery? <- doesn’t really work, I’ll still avoid the boulangerie). I could basically follow the smells and find the nearest one. You need nothing else to eat it with when you get your hands on that hot loaf. So one would usually get two and eat half on the way back home. So it is not a surprise that I have deeply rooted attachment to bread. It just lights up a ton of memories.
I have evolved though, I learned to appreciate the life more when I got hooked on avocados and hummus way back when. And I learned to add a bit of good plant protein, like the black beans, to most of my meals. And I knew to add different colors to a meal, if for nothing else, for the fact that it elevated the experience so much. Yet still; a salad is good, but a sandwich is a sandwich.
In short, I know what I am talking about when I claim my best vegan salad sandwich ever. Let’s read its name 3 more times and proceed to the recipe:
- 1/4 Loaf YES! of Ciabatta bread
- 1/2 avocado thin sliced (here is how)
- 3 tbsp hummus
- 3 tbsp black beans drained and pan tossed
- 1/4 cup fresh baby arugula
- 1/4 small red cabbage shaved
- 1/2 tbsp olive oil
- 1 tbsp lemon
- salt as needed
Mix the red cabbage salad ingredients in a bowl.
Slice the ciabatta in a sandwich cut.
Spread hummus on the bottom half.
Top with the black beans, followed by the purple cabbage salad, arugula and avocados.
Burry it in your face.