Here is a sandwich that Kel and I made up in Breckenridge this past week:
Wheat bread, toasted
1/2 of an Avacado
Roasted red pepper, sliced
1/2 cup Kalamata olives
1/2 cup Green olives
1/4 cup Capers
1/2 cup Mushrooms
1 cup sliced flavored tofu (Mexican, if you can find it)
Saute’ olives, capers and mushrooms in olive oil til soft. Add tofu and mix til warm. Spread one slice of bread with avacado and use the rest to dip chips in. Layer bread with red peppers and olive mixture. Top with remaining bread and serve with blue corn tortilla chips.
We used some leftovers from the week and made a masterpiece! Enjoy!
Sounds yummy! I”m gonna try it this week. What a blessing to have some new ideas.