A Salad Sandwich on Seeded Bread – Tasty Tuesday Series
by Amanda • June 5, 2012 • Breads, Cold Sammies, Plant-based (Vegan) • 31 Comments
It’s Tasty Tuesday and sometimes I can’t decide whether to have a salad for lunch or a sandwich. So instead I make a salad sandwich. 
When you make a sandwich do you get in a rut and stick to basics or mostly go for the fail-safe PB&J? If so, it’s time to branch out with a sandwich that’s anything but mundane. I fell in love with many foods when I lived in Australia for 2 years (15 years ago). However, my favorite lunch go-to was the salad sandwich on seeded bread, not that they don’t have seeded bread here in the USA, but almost all bread you buy here is sweetened, whereas bread in Australia is never sweetened unless it’s an intentional sweet bread…. Got it? This sandwich is inspired by my favorite little sandwich shop in Sydney on George Street near the Queen Victoria Building.
Salad Sandwich Possibilities:
feel free to add whatever veggies suit your fancy
Seeded or wholegrain bread (seeded bread recipe below), Romaine, spinach or baby lettuces, Beets, sliced or shredded, raw or pickled, Carrots, shredded, Bell pepper strips (bright colors are sweeter and yummier), Alfalfa or other sprouts, Avocado Slices, Cucumber Slices, Tomato Slices, Red or White onion thinly slivered, A slice or two of Cashew Cheez A sprinkling of sea salt and freshly ground black pepper, Spread possibilities: Hummus, house dressing, dijon mustard, miso cashew ranch dressing, sriracha bbq sauce, sundried tomato pesto. This particular sandwich had the miso cashew dressing, dijon mustard AND sriracha bbq sauce. Divine.
Quick Seeded Bread
Ingredients: 2 C. white whole wheat four, 1 C. unbleached organic bread flour, 1.5 heaped t. active dry yeast, 1 heaped t. sea salt. 1 1/3 C. warm water. 1 T. vital wheat gluten
Seed combo: a T. of each; flax, chia, sunflower, millet (ok, this is really a grain), black sesame and white sesame.
Method: In your kneading apparatus or with your hands, combine flours, yeast, salt, vital wheat gluten and water. Knead for 10 minutes or until elastic and smooth. Shape into a round ball and place on a cookie sheet dusted with cornmeal. Let rest for 20 minutes. Brush top of loaf with water, sprinkle seed mixture over the top. Make some slashes across the top with a sharp knife, bake at 350 degrees for 30-35 minutes or until crust is golden brown
What do you put on your sandwich?
That looks like a delicious compromise! I love all the colors.
Thanks! It really is so yummy, I’m making another one today with leftover pesto from last night, can’t go wrong
That is my kind of sammich! The texture of that bread is gorgeous and I love there is no sweetness added- I like the way those Aussies think! And I think you and I have the same philosophy when it comes to sandwich fillings: The more the merrier! Yum!
Yes! I could add just about any veggie to a sandwich! Roasted eggplant, grilled mushrooms or onions, artichokes and kalamata olives….. It’s gonna be a yummy summer!
Yay for not sweetened bread!
AWESOME! Ideas are not storming into my brain and I like it.
C’mon, I know you can top it
Looks delicious! I love veggie sandwiches and wraps.
My favorite for sure! I don’t even miss the meat and save enough calories that sometimes I eat two!
Looks so good! Thanks for supporting my carb habit by posting so many delicious bread recipes!
Thanks! Hey, unrefined whole grain carbs are good for you! people who say otherwise are nuts and probably just looking for a way to fit more meat into their diets
Oh that looks yummy!!
I will make you one if you come over
Deal! hehe
Stoked!
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Thank you for mentioning sweetened bread. It’s terrible! Seeded bread is yummy, and your sarnie looks delish.
I know! I didn’t realize how sweet American bread was til I moved to Australia. Gross! We are inundated by sugar (or HFCS) everywhere! We had relatives recently come to stay with us from Oz recently and they kept asking why all the bread over here is so sweet. Ewww. If it’s Honey wheat, that’s one thing, but the rest has got to go!
Yay for seeded bread and yummy sarnies!
Yay indeed! I had the same experience when I moved to the UK, then back again–it was hard to get a sandwich out if they didn’t have sourdough.
mmm. Sourdough. I have a start in my fridge that I have been neglecting…. Gotta get to it.
YES you do!
Muah ha ha. I made whole grain sourdough pretzel rolls today. Wait for Saturday and you shall drool your socks off!
I have bib at the ready. BRING IT.
It’s ON!
Pretty sure I need to make that bread tomorrow on our cold day. I need to train my children to be on my team when it comes to making food. We are all happier for it. I wonder if I could double it and get double the fun, since I’m pretty sure I’m going to end up eating a loaf in one sitting. I’m trying Pita tomorrow with bucket no-knead bread, but it’s all white flour.
It’s pretty tasty, add caraway to the seed mixture if you have it, I didn’t. Boo. I double the recipe all the time. You can also make the crust crispy like artisan bread if you cook it in your lidded creuset on 500 for 30 minutes but it won’t develop the lovely crumb structure that artisan bread has. It’s just so much more reasonable on a daily basis when I don’t have room for a big ol’ bucket of dough in my fridge because it is brimming with fruit and veg.
Mmmm pita. I don’t do well with white flour anymore. D and the kids like it, but 1 cup like in this recipe is all they get anymore, the funny thing is, I don’t think any of them knew it was mostly whole wheat. Haha. I like being tricky like that.
Thanks for the sandwich ideas – I’m always looking for new lunch options.
Anytime! Thanks for stopping by!
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A salad sandwich is a great idea!! i’ll def try this soon
Glad you like it! It’s my favorite!
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