Veggie Salad Sandwich

I do love salads.  What's not to love? The versatility and ease of them is attractive and if made right, with a substantial balance of fresh vegetables and fruits, they provide a satisfyingly healthy meal.  The problem?  Sometimes I get sick of them and need to shake things up a bit.

Enter the Veggie Salad Sandwich..

Piled high with an array of fresh vegetables, provolone cheese (I like Sargento's Light Provolone Cheese the best) and then sandwiched in between some crusty whole wheat ciabatta bread, this makes for a nice little lunch or dinner.  I also used a spicy brown mustard to boost the flavor a bit, providing a nice little tang.  I tend to like to make this a lot in the spring and summer when the weather's really nice and I don't want to turn on my oven.  Or, this recipe comes in handy when I have a bunch of random vegetables on hand.  It's a great way to use up those odds and ends.  I also make these a lot to take to work for lunch.


Veggie Salad Sanwich
- 1 whole wheat ciabatta bread, cut into about a 4 inch piece and then halved
- About 2 tbs course ground dijon mustard (or any other mustard you prefer)
- 2 pieces of provolone cheese
- 1/2 tomato, sliced
- About 5-7 cucumber slices
- 1/2 roasted red pepper
- A big handful of spinach

Start by hollowing out the bread a little so that your veggies will have a little pocket to fit into.  Spread each piece of bread with mustard.  Place one piece of cheese on each side and then layer the vegetables on one side.  Cover with the other piece of bread and serve immediately.