The Ultimate Superfood Sandwich

Want to win $25,000 for a sandwich recipe? Of course you do. I feel the same way. That’s why I’m entering a sandwich into the Mezzetta Make That Sandwich Contest.

Mezzetta Ultimate Superfood Sandwich

I don’t make a ton of sandwiches so it took me a couple weeks to come up with an idea I felt was good enough to enter into the contest. At first I thought about doing a Mediterranean tuna sandwich or a vegetarian melt but after a little brainstorming I decided to take all my favorite healthy foods and stuff them into a sandwich.

I made the sandwich this weekend and after one bite, I knew it had potential.

Mezzetta Ultimate Superfood Sandwich

The best part… it’s is packed with nutritious super foods and totally EBF approved. Here’s the line-up:

  • multi-grain ciabatta bread
  • sun-dried tomato olive quinoa tapenade
  • massaged kale
  • red onion
  • goat cheese
  • baked sweet potatoes
I know it sounds like quite an interesting combination, but trust me when I say that the flavors work. I seriously can’t get over how well it turned out! I think it’s the umami effect.

Mezzetta Ultimate Superfood Sandwich

The tapenade is something I’m really excited about because it involves quinoa. We all know my obsession with this little pseudo grain — I’m hooked on it! Here, it adds a nice texture to the traditional sun-dried tomato olive tapenade and a hearty dose of protein to the sandwich.

Kale is one of the most nutrient dense foods on the planet so of course it had to be included.

And the baked sweet potatoes? I figured that I put baked sweet potato chunks in everything from salads to scrambled egg whites so why not add them to my sandwich.

Mezzetta Ultimate Superfood Sandwich

Mezzetta sent me information about the contest along with a few of their products to play around with. I use their products in my kitchen regularly so I was happy to participate. Also, there’s a grand prize of $25,000 involved… did I happen to mention that small little factoid?

Mezzetta Sandwich

Isaac was happy too because he was the official taste tester. Apparently this sandwich is the best sandwich I’ve ever made. I’ll take it!

Mezzetta Sandwich

Okay, enough talking. Here’s the recipe:

Print

Ultimate Superfood Sandwich


  • Author: Eatingbirdfood.com
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2

Description

Quick note: Baking your sweet potato and cooking up a batch of quinoa the morning or day before you want to make the sandwich makes the preparation a breeze.


Ingredients

  • 1 medium to large sweet potato, baked, cooled, and sliced into 1/4 inch slices
  • 2 multi-grain hoagie or ciabatta style rolls
  • 3 thin slices red onion
  • 1 (4-ounce) container natural chèvre (plain goat cheese)

Massaged Kale

  • 2 cups of kale, chopped into bite size peieces
  • 1 teaspoon olive oil
  • 1/2 teaspoon lemon juice
  • sea salt and ground pepper

Sun-dried Tomato Quinoa Tapenade

  • 1/2 cup cooked quinoa (cooked ahead of time and chilled)
  • 1/4 cup pitted Kalamata olives
  • 1/4 cup Julienne Cut Sun-Ripened Dried Tomatoes (do not rinse)
  • 1/4 cup fresh basil leaves
  • 1 teaspoon crushed garlic

Instructions

  1. Bake sweet potato. Heat oven to 400°. Pierce sweet potato several times with a fork. Place the sweet potato on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Let cool. (This can be done beforehand, because you want the sweet potato cool enough to handle and slice.)
  2. Massage kale: Place kale, olive oil and lemon juice, sea salt and pepper in a bowl and massage with your hands until all the kale pieces are covered. Set aside.
  3. Make tapenade: Place quinoa, olives, sun-dried tomatoes, garlic and basil into a food processor (affiliate link). Pulse several times (total of about one minute) or until the mixture has turned into a spread-like consistency. Set aside.
  4. Build your sandwiches: cut and toast bread, spread a layer of goat cheese on the bottom slices of bread, top with massaged kale and thin slices of red onion.
  5. Spread a layer of the tapenade on the top slices of bread and top with slices of baked sweet potato. Carefully place top slices of bread onto the bottom slices. Press slightly. Cut sandwich in half and enjoy!

Mezzetta Sandwich1

There you have it, the Superfood Sandwich in all her glory! I hope you all love it as much as we do.

Got an awesome sandwich recipe up your sleeve? There’s still time to submit to the Mezzetta Make That Sandwich Contest! Entries are being accepted until September 2. Good luck!

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    24 comments
  1. This looks delicious. At first you might wonder if it will be filling enough, but you can always add more sweet potato! I never really cooked with them before and recently discovered them. I use them all the time now. Never thought of putting it in a sandwich!
    Good luck in the contest.

  2. Fabulous looking sandwich and very creative! I’m a quinoa eating fool so I LOVE the idea of quinoa in the tapenade. I could see using all the ingredients in a wrap, too.

  3. Love the sound of the sandwich. And never thought of adding quinoa to a tapanade but it seems brilliant — like have to try making one msyelf!!!

  4. oh my goodness brittany! how awesome! i am so crazy proud of you for entering this contest! and your sandwich! wow! i will be making this for sure! i will love it! congrats for such a successful recipe babe!

  5. Brittany, if you don’t usually do sandwiches, what are your usual choices for lunch ideas? I’m in a big funk with scrambled eggs. Yuck…so sick of them. I’m not into sandwiches either, like you!

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