Let me count the reasons why I love Mexican food so much.
- AVOCADO – Creamy mouth feel, mono-unsaturated goodness,
- CORIANDER/CILANTRO – A star in Thai, Indian and Central American Cuisine,
- LEGUMES – Delicious bundles of fibre, protein and other goodies.
This is a jazzed up version of a salad sandwich, with lots of good fats to fill your tummy up. Its so full of good fats in fact that I opt for an open faced sandwich. By cutting the sauce in half and reducing one slice of bread, this calorie packed (but delicious) lunch just got healthier! Now if I could only figure out how to get some legumes into this dish…
This Recipe Redux challenge was healthy special occasion brunch. I don’t think I have ever met a person who didn’t like Mexican food so this was my recipe of choice for this challange. Some people feel a bit funny after eating gluten so at my brunch I would offer my guests the choice of having spelt bread which is often easier to digest then normal wheat bread.
Spelt bread is a good alternative for those who are sensitive to gluten or have a wheat allergy (but NOT coeliac). It is higher in protein and fibre when compared to normal wheat bread and offers a nice nutty flavour.
Ingredients for Mexican Inspired Toasted Sandwich
Serves two hungry people
40g thinly sliced organic block cheese
1 tomato, sliced
1/2 red capsicum/red pepper
1/4 red/Spanish onion, thinly sliced
1/2 ripe avocado
1 big handful of mixed salad greens
4 slices whole grain/sourdough/spelt bread (or 2 if making open faced sandwiches)
3 heaped tbsp organic whole egg mayonnaise
1 tbsp coriander/cilantro, finely chopped
1 clove of garlic, minced
1 tsp chipotle puree
salt and pepper to taste
*half the sauce if you are making open faced sandwiches
Method for Mexican Inspired Toasted Sandwich
Toast the bread.
While the bread is toasting mix together the ingredients for the sauce.
Assemble the sandwich by spreading the sauce on one slice of toasted bread, add the cheese, tomato, capsicum/red pepper, onion, avocado then top with lettuce. Add a thin spread of sauce to the other slice of toasted bread then vola!
*if making an open faced sandwich, add sauce to bread then add ingredients backwards so you end up with cheese on top. Put under the grill then enjoy!
Serve cut in half to your favourite people.
Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition, and share some of her favourite seasonal recipes and sustainable eating tips.