When I started working on recipes for my new cookbook, I had several goals in mind. One was to provide recipes that could be used for more than a single recipe. Check! did that.
The next goal was to make the recipes easy to make. Another check! As the base of this recipe is quick and easy and can be stored in the fridge for up to a week for use in other recipes as the week progresses.
The last goal was that the food was nutritious and delicious. This recipe is just one example of meeting that goal!
Here’s the basis of the Sloppy June and Sprout Sandwich.
Sloppy Junes and Beyond
- 2 tbs. coconut oil or olive oil
- 1 (12oz) package vegetarian chorizo
- ½-3/4 cup chopped yellow, red, or green bell pepper
- ¼ cup drained and chopped sundried tomatoes in oil
- 2 cloves garlic, minced
- ¼ cup organic corn, fresh or frozen
- 1 (28oz) can diced tomatoes
- ½ tsp. sea salt (I prefer Himalayan salt)
- 1 tsp. chili powder
- 1/8 ts. Ground chipotle pepper (optional….May be too spicy for the young ones)
- 2 tsp. apple cider vinegar
- Heat a large skillet over medium heat and add 1 tbs. of the oil. When the oil is hot, put in all of the chorizo and stir with a wooden spoon for 3-4 minutes. The chorizo has a tendency to stick to the pan and burn, so stir constantly and watch it carefully.
- Remove it from the skillet and set it aside on a plate. (Note that the chorizo doesn’t change much in color or texture as it cooks).
- Turn the heat down to medium and add the other tablespoon of oil to the pan. When the oil is hot, add the onion and sauté until soft, about 4-5 minutes.
- Add the peppers, sun-dried tomatoes, garlic and corn and continue to cook for another 3 minutes.
- Add the tomatoes, spices, vinegar and cooked chorizo. Stir to combine well. Reduce the heat to medium-low and let the mixture simmer to blend the flavors for about 5 minutes.
Next you are going to assemble your Panini sandwich. I love Rudi’s Gluten-Free Bakery™ Multigrain Bread because it tastes great, is substantial and does not fall apart as you are eating it. So, here’s how you make the sandwich on the cover of my latest cookbook, Gluten Free Vegetarian Family Cookbook. (this recipe is for 1 person, so you will need to double or triple it if you are making this for more than yourself!
- 2 pieces GF bread
- Sliced avocado
- Hummus (use your favorite variety)
- ¼ cup Sloppy June filling
- Sliced cheese (vegan or dairy, optional)
- Coconut or vegetable spray for the grill
I used a George Forman grill for this recipe, but you can also use a Panini machine.
- Lay 1 piece of bread on a cutting board. Place a slice or two of avocado on the bread; you may wish to mash it and spread it over the bread.
- Top with a small amount of the hummus (about 1 tbs.) and spread it out over the avocado, then add the Sloppy June mixture, sprouts and cheese (if desired) and cover with the second piece of bread.
- Lightly spray the top and bottom of a Panini machine or indoor electric grill with coconut oil. Put the sandwich in the grill and press it together. The machine should tell you when the Panini is done, or grill until the bread is browned and the ingredients are heated. Serve immediately.