Fall is coming! Hello, soup and grilled sandwiches!

Western Washington usually has a very short summer, followed by Fall, which basically spans from September to the next July. To end the summer with a “bang,” my boyfriend and I took a road trip around Washington’s Olympic Peninsula. We hiked to Cape Flattery, which is the very tip of the peninsula. Here’s a photo from the hike.

Cape Flattery, Neah Bay, WA - Photo By Rebecca Gourley/Relyn Photography ©

Cape Flattery, Neah Bay, WA – Photo By Rebecca Gourley/Relyn Photography ©

It was breathtaking! I was giddy with excitement and I really wanted to learn how to kayak right then and there so that we could explore those coves. Another time perhaps.

Nonetheless, with summer waving goodbye and fall soon approaching, I wanted to share one of my recipes for a yummy, light and satisfying sandwich.

All of the ingredients can easily be found at any major supermarket!  The printable recipe card (.jpg) is below.

First, you’ll need some vegan bread. I used potato bread, but any bread will do. You’ll also need one roma tomato, some of  your favorite hummus (I used roasted red pepper), fresh basil, and your favorite vegan butter. Instead of butter, I actually used Earth Balance’s Coconut Spread.  You’ll also need some Tofutti cream cheese (or you can make your own cream cheese!).

Start by spreading the butter on one side of both slices of bread. Turn the slices over so that the butter is on the bottom (you can place a paper towel on the counter top if you’re not confident that your counter is sanitized). Spread cream cheese on one slice of bread and hummus on the other.

Now, to slice your tomato. I used 3 slices, about 1/4 in. thick on this sandwich. Arrange those on the slice of bread with cream cheese. Add three leaves of basil to that side as well.

Tomato-Basil Vegan Grilled Samich - Photo By Rebecca Gourley

To grill, I have a sandwich maker that clamps down and compresses my sandwich. But you can make it any way you want. If you do use a sandwich maker like mine, be sure that all of the tomato and basil bits are snug inside the sandwich and aren’t close to the edges.

Tomato-Basil Vegan Grilled Samich - Photo By Rebecca Gourley

Grill like you would any grilled-cheese sandwich and let it rest for about 2 minutes before eating (the insides will be extremely hot! I learned this the hard way).

Tomato-Basil Vegan Grilled Samich - Photo By Rebecca Gourley

Enjoy!

Printable Recipe (Click to view larger image):

Tomato-Basil Vegan Grilled "Samich" recipe card

Click the image to view larger and to save/print.

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3 responses to “Fall is coming! Hello, soup and grilled sandwiches!

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