This California Rainbow Veggie Sub has a lot of healthy, colorful vegetables, avocado, and a goddess dressing that tastes great. Adding crispy BBQ kale chips to this sandwich takes it to a whole new level by giving it a satisfying crunch and a smoky flavor.
Ingredients: 1 large French baguette. 1 ripe avocado, sliced. 1 medium carrot, julienned. 1/2 red bell pepper, thinly sliced. 1/2 yellow bell pepper, thinly sliced. 1/2 cucumber, thinly sliced. 1/4 red cabbage, shredded. 1 cup mixed greens. 1/4 cup goddess dressing. 1 bunch kale, stems removed and torn into pieces. 2 tablespoons olive oil. 1 tablespoon barbecue seasoning. Salt to taste.
Instructions: Set the oven to 350F 175C and heat it up. Toss the kale pieces in a bowl with salt, barbecue seasoning, and olive oil until they are well covered. Place a single layer of kale pieces on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the kale chips for 10 to 15 minutes, or until they are crispy. Keep an eye on them often to make sure they don't burn. Spread goddess dressing on both sides of the baguette and bake the kale chips at the same time. Put sliced bell peppers, sliced cucumbers, shredded red cabbage, julienned carrots, and mixed greens on one side of the baguette. Remove the kale chips from the oven and let them cool down a bit. Add a lot of kale chips on top of the vegetables that have been layered. Use the other half of the baguette to close the sandwich. Cut the sandwich into pieces that you want to eat and serve right away.
Bernard Crosby
