Cucumber-provolone sandwich

I ate a variation of this sandwich approximately three times a week through my senior year of college (when I was student teaching, being an RA, and working four or five jobs). Sometimes it was the only thing that would stop the tears of over-exertion.

Ingredients
-Home-style wheat bread or spinach wrap
-Pesto mayonnaise
-Provolone
-Boston lettuce
-Shredded carrot
-Roasted red pepper
-English cucumber, thinly sliced along the diagonal
-Spouts (alfalfa or broccoli)
-Salted sunflower seeds

Pesto mayo
Ingredients
- tablespoons mayonnaise
-2 tablespoons pesto

Blend 2 tablespoons pine nuts, 2 cloves garlic, 3 tablespoons olive oil, 4 cups basil leaves, 1/2 cup Parmesan, 1/4 teaspoon salt

-1/8 teaspoon salt
-1/8 teaspoon black pepper

Preparation
-Spread on some mayo, lay down a piece of lettuce, cover with a thin layer of cucumber and pepper, sprinkle with shredded carrot and sprouts, fan out a couple slices of Provolone, top with a spoonful of sunflower seeds

Note: If you can’t find roasted red pepper (or are cheap, or are enamored of Alton Brown), you can easily roast them at home. Here’s an excellent how-to!

You can access a written description of this image on page two.

A white piece of paper that was folded into quarters with the list written in the bottom right quarter in black ink and an unsteady hand.

Vines
5 bananas
Brocoli
blueberries
strawberries
stone fruit
1 lb carrots
red peppers
pickles
Boston lettuce
cucumbers (english)

Advertisement