Nov 26 2010
I rarely have leftovers standing around in my refrigerator for the simple fact that I am so well practiced in cooking certain meals for my family, that I only make just the right amount for us to eat. Not too little, and not too much.
However, when we have guests over, I often go overboard because it’s hard to calculate know just how much each guest will eat since I’m not well acquainted with their eating habits. Last week I happened to have two set of guests over for dinner on different evenings. On one evening I made the best (unfortunately photographed) fajitas that I’ve eaten to date – even beating the best Tex-Mex restaurants I’ve visited in Texas, and on another evening we enjoyed a Greek meze in my attempt to bring a little bit of summer into the cold days of Fall.
By the time Friday rolled around, I had left over sautéed bell peppers and homemade guacamole from fajita night and hummus from Greek night – as well as some left over deli meat that I use to make sandwiches for my husband and older son during the week. But, what drove me to make this salad was, quite simply, the alfalfa sprouts.
I love alfalfa sprouts, but I so rarely come across theme here in the grocery stores. But, on the rare occasion that I go to my local, but not so close, organic grocery store, I can almost always count on them having it there.
Our local organic grocery store is also our only source of certain products, such as 100% cranberry juice, chocolate without soy lecithin, and steel-cut oats. I happened to be there looking for all three last week. And, when I walked by the alfalfa sprouts, I quickly took a few steps back, grabbed the last package, and headed off to the check-out with a big smile on my face because I knew just how I wanted to enjoy these – in a sandwich.
While I enjoy a traditional mustard, meat, cheese, and pickle sandwich, I mush prefer a non-traditional mixture of whatever I have at hand sandwich. And, this sandwich really hit the spot.
Slather one slice of bread with a thick layer of hummus, and the other with an even thicker layer of guacamole. Sprinkle alfalfa sprouts on the guacamole and layer on cheese slices and deli meat. Top with some sautéed bell peppers and close your sandwich.
Sautéed Bell Peppers
4 Tablespoons Olive Oil
3 Bell Peppers in assorted colors (ex. red, yellow, orange, green), sliced
Pour olive oil into a griddle and heat over medium-high heat.
Once the olive oil is hot, add the bell pepper and sauté, stirring occasionally, for about 15 minutes, or until the bell peppers have slightly blackened skin and have softened completely. Salt to taste.
Makes about 3 cups.