Sandwiches go raw & the new Unbakery

Timmy Shivers

This is a hearty sandwich that would work well deconstructed as a dinner plate as well. It is quick to assemble – you just need to get the mushrooms prepared ahead of time.

lemon thyme mushrooms

2 Tbsp	Lemon juice
2	Portobello mushrooms, large, cut into 1cm slices (Main)
2 Tbsp	Olive oil
1 tsp	Chopped thyme
½	Garlic cloves, very finely crushed
¼	Shallots, very finely chopped
2 pinches	Sea salt

Sandwich Filling

1	Avocado, chopped into eight slices
1 cup	Alfalfa sprouts
1	Beetroot, large, grated or very finely shredded
1	Courgette, grated
½	Fennel, head, finely sliced
1	Butter lettuce, or other soft leaf lettuce (could use any other lettuce if not available)
2 Tbsp	Parsley
2 tsp	Red wine vinegar, or apple cider vinegar
1 Tbsp	Olive oil
1 to taste	Black pepper
1 pinch	Sea salt

Directions

Lemon thyme mushrooms

1. Mix all the ingredients in a bowl and marinate for 5 mins.
2. Place in a dehydrator at 41 degrees or oven on lowest setting for 2 hours.
3. These can be kept in the fridge for 2-3 days.

For the sandwich filling:

1. Place the grated courgette, fennel and beetroot in a bowl and mix lightly with the olive oil, parsley, apple cider vinegar, black pepper and salt.
2. Take 8 slices of your favourite raw or sprouted bread (you could alternatively use a large lettuce leaf or collar leaf as a wrap).
3. Layer the slices of bread with ¼ of each of the ingredients and mushrooms.
4. Make sure you are generous with the spouts and the lettuce as the Portobello's and the beetroot have strong flavours that work beautifully against the fresh, clean flavour of the lettuce, sprouts and avocado.