Recipe: Farmer’s Market Sandwich on Fresh Ciabatta Bread

Yesterday when Zack and I were at the farmer’s market buying most of our food for the week, the fresh baked bread guy gave us two loaves of ciabatta bread for free! We got way excited and ran home to make sandwiches right away.

We didn’t have much food at home other than the produce we had just bought, so we opted to make farmer’s market sandwiches, completely stuffed with vegetables. They were fantastic! Substantial and colorful, just about everything on this sandwich is fresh, organic and local. Living walking distance from a farmer’s market has some really great perks.

Zack isn’t necessarily an all-vegetables-all-the-time type of guy, so I needed to find a way to make this alluring to him. First thing I thought was that it needed marinated mushrooms and some of the local, wild arugula we just picked up. (We got a ton of it for only two dollars!) Luckily, avocados had been reasonably priced as well, so we had a lot of great flavors to work with.

Not counting the time it took to marinade the mushrooms, (which happened while I was in the other room) this sandwich took about 10 minutes to make. It’s amazing that it takes so little time and effort to make something this good and this filling. This recipe will make two monster sandwiches.

Here’s what you need:

For the sandwich:
2 large rolls freshly baked ciabatta bread
6oz baby bella mushrooms, sliced
1 avocado, sliced
1 carrot, peeled
2 handfuls of wild arugula and baby kale from your local farmer’s market
1/2 white onion, sliced into thin strips
Fresh red pepper hummus
Dijon mustard
BRAGG Hawaiian vinaigrette
Sprinkle of freshly ground ‘smoke’ peppercorn

For the marinade:
1/4 cup BRAGG liquid aminos
2 tbsp organic Hoisin sauce
1 tbsp Mirin
1 tbsp fresh lime juice
Sprinkle of Himalayan salt

Here’s what you do:

Cut the ciabatta bread in half and toast, cut side down, directly on the rack of your oven for about 5-10 minutes at 250 °F.

Combine the marinade ingredients and pour into a shallow dish. Lay out the mushrooms on the dish in a single layer and put in the fridge to marinade for 30 minutes to an hour. After the mushrooms have absorbed the flavor of the marinade, take them out of the dish to cook. Preheat a skillet on medium and pour on a small amount of olive oil. Sauté the mushrooms on medium heat until they turn a deep brown and have slightly crispy edges.

Assemble the rest of your ingredients on the bread and enjoy!

This recipe is so simple and filling, and really versatile too. You can use marinated mushrooms, tofu, artichoke hearts or eggplant and pretty much get the same results. You can also stuff this bread to the brim with whatever other raw vegetables you like.

Nothing like a plate filled with color!

Happy eating!


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