I miss my girl sometimes.
And although I love my son-in-law and grandson to pieces, sometimes I just need a little girl time with my daughter. But she’s a busy wife and mom now, and our hanging out time together is not as often as I’d like. We’re due for a day out together, a day for window shopping and real shopping, laughing until we can’t breathe, texting each other from across the store to say “OMG! COME AND SEE THESE SHOES!” and eating just what we want to with no men to turn their noses up at our restaurant choice.
We love Panera Bread. The guys in our life, not so much. They’re more Five Guys Burgers people. “Panera Bread? Meh.” That’s what they say. But my girl and I love it and we’re crazy about the Mediterranean Veggie Sandwich, so I came up with a copycat recipe for when we are stuck at home. This did not disappoint. Nice and healthy and full of flavor, thanks to the cilantro-jalapeno hummus.
Let’s go shopping soon.
Here are my notes:
-I think the biggest lesson I learned from making this sandwich is that the hummus really needs to be made in a food processor, not a blender. But a blender is all I have, so I made it work, but not without a lot of smoke and weird sounds.
-I used potato bread for this, because I couldn’t find a tomato-basil bread like Panera uses.
-This sandwich just screams summer to me. Love it.
-No peppadew peppers here, so I substituted with an Anaheim chili.
-You could totally adjust the heat of the cilantro hummus by increasing the amount of jalapenos or by leaving the seeds in. I am a wimp so I just used a single jalapeno with no seeds.
-The amount of cilantro can be adjusted too.