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The Eat-Your-Veggies Sandwich (Deborah Baic/The Globe and Mail)
The Eat-Your-Veggies Sandwich (Deborah Baic/The Globe and Mail)

What to make for lunch this week: the Eat-Your-Veggies Sandwich Add to ...

With Halloween looming mini Kit Kats may become your go-to power bar this week. Keep your eye on the food pyramid (the bottom section) with this texture mash-up of crunchy veggie slaw, silky cheese and tender focaccia. Buffalo mozzarella can go head-to-head with a Tootsie Pop any day.

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1/4 cup julienned carrots

1/4 cup julienned zucchini

1/2 roasted red pepper, sliced into strips

few slices of red onion

1 tsp balsamic vinegar

salt and pepper

1/4 tsp honey mustard

1 tbsp olive oil


Ontario buffalo mozzarella slices


For the veggie slaw, combine ¼ cup julienned carrots, ¼ cup julienned zucchini, ½ of a roasted red pepper sliced into strips and add a few thin slices of red onion. In a small bowl, whisk together a scant teaspoon balsamic vinegar, good pinch salt and pepper, ¼ teaspoon honey mustard and 1 tablespoon olive oil. Toss with vegetables. Generously layer the focaccia with Ontario buffalo mozzarella slices (look for the Bella Casara label).

Bring the slaw in a separate container and add to sandwich just before digging in.

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