Our love for this sandwich started in high school, when we'd frequently eat a foot-long veggie from Subway after soccer practice several days a week. When we moved to New York, we discovered a version at the sandwich shop Lenny's that has cabbage and sweet peppers. This is the one we've been making at home lately—no warm, roasted vegetables, portabella mushrooms, or even slabs of mozzarella. Just crisp, shredded greens and our four essential ingredients...
There are a lot of vegetable sandwich options out there. Most involve roasted vegetables, and those are just fine for another occasion. For this sandwich, though, we're talking a salad on two slices of bread. It's so refreshing and satisfyingly crunchy. If you fear it won't be filling enough, add some cheese (a smear of cream cheese is good, too).
And blame it on Subway, but two things we absolutely, positively have to have are banana peppers and dill pickles. The tangy, sharp taste and the texture are paramount on our sandwiches. Here's the rundown of our basic ingredients:
• Shredded lettuce (We like romaine hearts, sliced into ribbons.)
• Bell pepper, thinly sliced
• Dill pickle
• Banana pepper rings
• Spicy mustard
On the sandwich above, we also have a bit of mayonnaise and some sliced carrots. Lenny's adds shredded red cabbage, honey mustard, and alfalfa sprouts—all good things you might want to consider.
Does anyone else eat fresh vegetable sandwiches like this? What's on yours?
Originally published June 9, 2009.
(Image: Elizabeth Passarella)