Yummy Veggie Finger Sandwiches

Last month’s Monthly Meal focused on Field Roast sausage links. Beyond the links, the company also makes delicious sandwich “meats” that I’m completely in love with. My favorite flavor is the Smoked Tomato, and they’re available in Wild Mushroom and Lentil Sage flavors as well.

Yesterday we had some family over to our house, and the Field Roast slices came in handy. After a long, hot day of housework (and some serious TV-watching, thanks to the Man Vs. Wild marathon on The Discovery Channel), the collective grumbling of our stomachs signaled lunchtime. Using the Field Roast and lots of vegetables, we made sandwiches that were amazingly delicious, and as an added bonus they were entirely vegetarian, if you’re into that sort of thing. Here’s how we made them:


INGREDIENTS

-sprouted bread from Alvarado St. Bakery
-basil pesto (I make my own, but you can buy it fresh)
-Smoked Tomato Field Roast slices
-sliced tomatoes
-carrot peelings*
-cucumber slices
-alfalfa sprouts
-avocado

*To make carrot peelings, first use a veggie peeler to remove the tough outer skin of the carrot. Then use peeler to make long, wide strips of carrot, taking care not to peel all the way down to the core.


DIRECTIONS

Spread basil pesto on both sides of bread. Place Field Roast slices on bottom piece of bread, about two per sandwich. Arrange veggies on sandwich, and place the final piece of bread on top. Cut sandwich once in half, then insert four toothpicks into sandwich, in quadrants. Rotate sandwich and cut again, making four bite-sized finger sandwiches. Serve on a platter.

These sandwiches are particularly delicious when you serve them with cold cucumber water, made by slicing cucumbers into a pitcher of water and allowing it to sit in the refrigerator for about an hour. You should make this ahead of time, but it’s totally worth the effort.

You can make a variation of the sandwich by spreading one slice of bread with basil pesto and the other slice with hummus. Delicious!