Summer Garden Sandwich

Name: Summer Garden Sandwich
Total time: 20 min
Yield: 4
Ingredients: 150 g plant-based cream cheese; 0.25 cups plant-based sour cream; 40 g mixed fresh herbs (basil, chives, parsley); 1 garlic cloves, minced; 0.5 tsp salt; 4 stacky's original; 1 tbsp neutral oil; 8 slices bread; 0.5 zucchini; 50 alfalfa sprouts

Fri Jun 14 2024

20 MINUTES

Herb cream, layered with fresh vegetables, here comes the perfect lunch or picnic sandwich for hot summer days.

SERVINGS:

Ingredients

Herb Cream

150 g plant-based cream cheese
1/4 cups plant-based sour cream
40 g mixed fresh herbs (basil, chives, parsley)
1 garlic cloves, minced
1/2 tsp salt

Other

4 stacky's original
1 tbsp neutral oil
8 slices bread
1/2 zucchini
50 alfalfa sprouts

Instructions

Make the herb cream by mixing all the ingredients (plant cream cheese, plant sour cream, fresh herbs, garlic and salt) in a food processor to desired consistency. Set a side.
Heat a skillet with oil to medium-high heat. Split the Stacky's in half and fry for a couple of minutes on each side until they get a crispy surface.
Slice the zucchini lengthwise into thin slices (easiest to do with a mandolin).
Assemble the sandwich by spreading a layer of herb cream on each slice of bread. Spread the zucchini, sprouts, Stacky's and the rest of the herb cream on half of the bread slices, using the remaining bread slices as a lid.