Cruelty Free Sandwich Diet: shiitake panini with roasted asparagus pesto

By sidecars

Cruelty Free Diet: Why the name "Cruelty Free"? I am a vegetarian, and like meat. I just can't stomach the idea of killing an animal, so I had lots of what I called FAKE MEAT. My wife hated the name, so I changed to Cruelty Free, a sort of tongue in cheek choice. Vegan is totally cruelty free, and I'll get there someday.

Sandwiches, by their very nature, limit serving size, which is always a challenge. Sandwiches also allow SO many variations.

In a bread diet I read recently, you were told to eat between 10 and 16 slices of high fiber, low calorie bread every day. With these recipes you'll need to cut back from that, as the flavor and calorie levels are MUCH higher. Still, four sandwiches a day, augmented by some fruits and veggies as required, could still be a healthy and flavorful diet!

I am not a nutritionist. In fact,as my picture shows, I am an overweight spaceage guitar playing dog. I am going to replace my regular diet with this and will keep you updated.

Note: Take a look at the Hamilton Beach Breakfast Sandwich Maker. That could be a great way to make these sandwiches at work... or at home.

Ingredients

• olive oil mister or cooking spray
• 1 bunch asparagus, ends trimmed and cut into 1 1/2-inch pieces
• 2 garlic cloves, peeled and sliced
• 6 oz. shiitake mushrooms, stems removed and caps cut into thick strips
• 1/4 c. almonds, toasted
• 1 tbsp. olive oil
• salt + pepper to taste
• 1 loaf ciabatta bread, cut into four equal pieces and halved lengthwise
• 1 c. shredded Fontina cheese

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from ohmyveggies.com

Preparation

Step 1

Preheat oven to 400 degrees. Spray a rimmed baking sheet with olive oil mister.
Place shiitake mushrooms on one side of baking sheet and place asparagus and garlic cloves on other side. Spray tops with additional olive oil. Bake for 10-12 minutes or until vegetables are softened and just beginning to brown. Remove from oven and cool slightly.
Transfer asparagus and garlic to food processor. Add almonds and olive oil. Pulse until finely chopped but not mashed; season with salt and pepper.
Preheat electric grill or panini press on high. Spread asparagus pesto on each half of ciabatta bread. Top four bottom pieces of bread with a quarter of the mushrooms and 1/4 cup of cheese. Place other half of bread on top and press down.
Transfer panini to grill and close lid. Grill for about 5 minutes or until cheese has melted.