It’s been a while since we served up a good ol’ fashioned sandwich. Or as Danita’s (our store manager) quirky uncle used to say “sangwich.”
Chef Justin made us a comforting, filling, delicious sandwich on 9 grain bread. But for our raw and gluten free friends, this is just as delicious on leafy greens.
He starts with a portabella mushroom that is marinated in a rosemary, garlic, balsamic, olive oil marinade and then roasted. Then he adds roasted red bell peppers and fennel bulbs.
A succulent layer of fresh arugula, basil, shredded carrots, and brie (can be left of for vegans by request) are added and topped with kalamata olive tapenade and our very own home made Sun Dried Tomato vegan cheese.
All between two slices of 9 Grain Bread or fresh leafy greens.