RAINBOW VEGE SANDWICH {recipe}

Make no mistake. There is absolutely no polite way to eat a sandwich stacked this deep.

If you build it well, it will be virtually impossible to open your mouth wide enough to fit all the layers into your mouth, and while you're trying, your nostrils will flare so much that anyone sitting within 10 feet of you will be able to see directly into your brain.

If you build it so that you can actually eat it, flatter, smashed, maybe with a few of the colors left out, well, it wouldn't be nearly this blog/insta/pin/snap-able.

Happy National Sandwich Day.

How to build a Rainbow Stacked Sandwich with Thanksgiving Leftovers first. Notes, resources, and my personal thoughts after.

NOTES and RESOURCES

• I toast only ONE side of the bread, which I turn to the inside because if the toasted side is on the outside, it will shred the roof of your mouth, especially a sandwich stacked to this height.
• I used the Artisan Gluten-free Multigrain Sandwich Bread by La Brea Bakery, available in most regular grocery stores.
• Toum is a bright white, fluffy, creamy Lebanese garlic sauce. Because it is made with nothing more than mostly all fresh garlic with a little bit of oil, lemon juice, and salt, the garlic flavor is very strong. I absolutely love it. There are recipes to make toum at home, but you can probably find it for sale at Middle Eastern markets, or even from Amazon. I buy this one from the refrigerated case with the hummus at Whole Foods Market.
• Purple sweet potatoes are from Whole Foods Market, found where the regular orange (and white!) sweet potatoes are.
• Any and all other produce from local farmers' markets or Whole Foods market.

AFTERTHOUGHTS

I know.

What kind of Thanksgiving Leftovers Stacked Sandwich has no turkey, no stuffing, no mashed potatoes, and no gravy for dipping each bite?!

The Thanksgiving Leftovers Stacked Sandwich built from all the vegetable sides that no one in my family ate because they ate all the turkey, stuffing, mashed potatoes, and gravy.

Ok, that's a lie.

There was a LOT of gravy leftover. But don't worry about that. To use up leftovers, I went to the grocery store to buy MORE ingredients to make "fresh takes on leftovers!" that would again, turn into leftovers.

That would have to be used up.

I hate this game.

Anyway, while I was at the grocery store, I bought potato wedge French fries from the hot food counter to dip in the leftover roasted garlic gravy to use it up.

I win.

NOTES and RESOURCES

• • I toast only ONE side of the bread, which I turn to the inside because if the toasted side is on the outside, it will shred the roof of your mouth, especially a sandwich of this size.
  • I used the Artisan Gluten-free Multigrain Sandwich Bread by La Brea Bakery, available in most regular grocery stores.
  • For a "quick" beet hummus: wash, peel and chop a red beet, and boil until very tender. Puree the cooked beet in a food processor, and mix a few tablespoons of the dark pink puree into store-bought plain hummus. It will turn bright pink.
  • Any spread, dip, or condiment will work opposite the beet hummus. I like Kite Hill's almond milk cream cheese (vv), which I find in the refrigerated or cheese section at Whole Foods Market. A thick, strained yogurt or mayonnaise works, too. The sandwich will be vegetarian (not vegan) if you use regular yogurt or mayonnaise.
  • Purple sweet potatoes are from Whole Foods Market.
  • Any and all other produce from local farmers' markets or Whole Foods market.

"Sandwiches" is one of the "Epic Tailgate Party Foods," #18 on the 50 Things to Eat Drink Do and Wear for Fall Bucket List. Though I am sure the a Rainbow Vegetarian Sandwich isn't quite what we had in mind when we were thinking "tailgate."