Creamy, Savory and Sweet | Summer Veggie Sandwich

Written by Sophie MacKenzie | Photos by Sophie MacKenzie

Picnics are just about always at the top of my list of favourite things. Why eating outside is so satisfying, I couldn’t even begin to tell you. But there is something about shaking out a blanket and laying in the grass that is just the best! On warm summer afternoons, I love to pack a lunch, a cool bottle of iced tea, and some crosswords and lay in the closest park, dreaming and looking at the clouds. Sandwiches are always essential picnic fair, as they hold up well, are often mess free, and can contain everything one could want. My new favourite sandwich and wrap addition stems from a day when I was short on veggies, and ended up roasting some yams. Be it in a wrap or in your favourite bread, along with some other goodies, and you have yourself a real treat! Here I paired it alongside a twist on guacamole (curried, yes!) and some creamy herbed goat cheese just to make it even more luxurious!

Summer Veggie Sandwiches

Serves 2

4 Slices Whole Grain Bread

1 Tomato, Sliced

1/2 Red or Sweet Onion, Sliced

A handful of Lettuce

1 Recipe Curried Guacamole (see below)

1 Recipe Herbed Goat Cheese (see below)

2 small, or 1 medium Yam

A Pinch Sea Salt

A Pinch Black Pepper

A Pinch of Smoked Paprika

2 tsp Oil

1. Heat the oven to 205 C (400 F). Slice the yams into thin rounds and place on a baking tray. Sprinkle with sea salt, pepper, the oil, and a pinch of smoked paprika. Bake for 8-10 minutes, flipping halfway though, until golden and tender. These can be prepared the night before and store in the refrigerator.

2. Prepare the sandwiches with the Herbed Goat Cheese on one side, Guacamole on the other, the roasted yams, and other veggies. Slice in half and wrap in Abeego to take with you.

Herbed Goat Cheese

1/4 Cup Soft Goat Cheese

2 Tbsp Chopped Parsley

2 Green Onions, white parts only, thinly sliced

A pinch of black pepper

1. Stir together to make a spread. If the mix is too thick, use a drop of milk.

Curried Guacamole

1 Avocado, mashed

1 Tbsp Lemon Juice

1/2 tsp. Ground Cumin

1/2 tsp. Ground Coriander

1/4 tsp. Garam Masala

1/8 tsp. Cayenne

1 Clove Garlic, minced

Sea Salt and Black Pepper to Taste

1. Mix all together (can easily be doubled, too)

Get to know Sophie:

Sophie MacKenzie is a food enthusiast through and through. When she isn't busy , she can be found creating and photographing original recipes for her wholefoods blog, Whole Hearted Eats. Her recipes have been featured on BuzzFeed, Boston Magazine, The Daily Good, as well as being named one of the 25 best food Instagram accounts by Daily Burn. During the rare moments she isn't jumping on tables photographing her meals, she enjoys gardening, watching bad action films, and sprouting anything she can get her hands on. 

Learn more from Sophie. Check out Wholehearted Eats.