Sandwich Night

I have found that a great way to find new recipes is to search by ingredient. I had some leftover sour cream that I wanted to use before it went bad. I was going to freeze it, but then I read that after frozen sour cream is defrosted it becomes the consistency of cottage cheese. Not appealing in my eyes. So then I looked up ‘What to do with leftover sour cream’ O the power of google! There were many ways to use sour cream such as baking, sauces and dips. When I saw dip, it reminded me that I had a leftover baguette I was going to use, which I was planning on serving with white bean dip. However, I used my white beans for Black & White burgers so I took what little creativity I have and whipped up a nice sour cream dip using a bunch of herbs.

Spinach and Cilantro Sour Cream Dip

  • 1 cup of sour cream
  • 3 handfuls of baby spinach finely chopped
  • 1 handful of fresh cilantro finely chopped
  • 2 t dried basil
  • 1 t oregano
  • 2 t lemon juice
  • Pinch of salt

Mix spinach and cilantro in bowl

Add the sour cream and mix together.

Add basil, oregano and salt. Pour in lemon juice.

When satisfied with your dip, store in the refrigerator until ready to serve.

The next question for myself is what additional vegetables can I add to my sandwich. So after looking in my refrigerator I came up with a red and yellow pepper and an avocado. Plain slices of peppers to a sandwich makes it a little bit hard to eat, so I thought it would be super fun and tasty to roast them. My friend Justin who is a professional chef will roast peppers directly on a burner, I am not that brave yet so I used the broiler.

To roast peppers

Place peppers on a baking sheet lined with tin foil.

Set your broiler to high. Place the peppers in the middle of the oven. Broil the peppers until black about five minutes, and then rotate the peppers to broil the other sides. Repeat this process until the entire pepper is black (15 – 20 minutes).

Not my picture, forgot to take one

Take baking sheet out of the oven and cover the peppers with a paper towel. This will trap the moisture and make it easier to peel off the skin. Once the peppers are cool enough to handle, peel off the black skin.

Ta da! You got some roasted red peppers :-)

Now it is time to assemble the sandwich. I cut a the leftover baguette into two and sliced them in half, topped with the Spinach and Cilantro sour cream dip, Roasted peppers and then with sliced avocado.

Final Meal

Sandwiches never let me down. Joey, I understand your love!

And yes that is edamame again. I really need to find a different protein side dish.  It is just so good!

Time to exercise.


One thought on “Sandwich Night

  1. Pingback: Fork please « Veggies n' Dogs

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