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5 from 7 votes

California Rainbow Veggie Sub with Goddess Dressing + Chipotle BBQ Ranch Kale Chips.

Perfect for a spring afternoon don't cha think?
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Sandwiches
Cuisine: American
Keyword: chipotle, sub, veggie
Servings: 4 SUBS
Calories: 654kcal
Author: halfbakedharvest

Ingredients

Kale Chips

  • 1 leaves bunch kale torn or roughly chopped
  • 2 tablespoons olive oil
  • 1 in canned chipotle chile pepper adobo chopped (just 1 chile not the whole can!)
  • 1 clove garlic minced or grated
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried chives
  • 1 teaspoon salt + pepper

Goddess Dressing

  • 1 cup fresh basil
  • 2 green onions
  • 1 jalapeno seeded if desired
  • 2 cloves garlic
  • 1 anchovy filet (optional omit if vegan)
  • 1/4 cup fresh lemon juice
  • 1/2 cup plain greek yogurt omit or use vegan may id vegan
  • 1/2 cup olive oil
  • 1/2 teaspoon salt + pepper or to taste

The Sandwich

  • 1 cup cherry tomatoes halved
  • 1 cucumber or zucchini sliced thinly
  • 2 radishes sliced thin
  • 1/2 of each of a red + orange bell pepper
  • 2 carrots shaved or sliced thin
  • 1 avocado sliced
  • 2 cups fresh sprouts
  • 4 ounces goat cheese omit if vegan
  • 1 large sourdough baguette sliced into fourths and halved

Instructions

Kale Chips

  • Preheat the oven to 350 degrees F.
  • In a bowl, combine the olive oil, chipotle chile, garlic, parsley, dill, chives, salt and pepper. Add the kale and massage for a good minute or two until the kale is completely coated in the olive oil mixture. Spread on a greased baking sheet in a single layer and roast for 10 minutes. Toss well and roast for 5-10 minutes more, until slightly crispy but not burnt.

Goddess Dressing

  • In a blender or high powered food processor, combine the basil, green onions, jalapeno, garlic, anchovy (if using), lemon juice, greek yogurt and olive oil. Blend on high for 1-2 minutes or until the sauce is green and smooth. Season with salt and pepper. Taste and adjust if needed. Store in the fridge for up to 1 week.

Sandwiches

  • Add the tomatoes to a bowl with 2 tablespoons of the goddess dressing and let sit 10 minutes.
  • Spread more dressing on a split sourdough loaf. Add a little crumbled goat cheese. Now layer on the veggies, lightly salting each as you go, starting with the marinated tomatoes, thinly sliced cucumbers (or zucchini), radishes, bell peppers, carrots avocado, sprouts and kale chips. Add the top half of the baguette and give the sandwich a good smush. Enjoy with a side of veggie chips, strawberries and seltzer...what, it's it's how you do it in CA!

Notes

*Inspired by Food Network Magazine January February Issue.

Nutrition

Calories: 654kcal | Carbohydrates: 88g | Protein: 27g | Fat: 51g | Saturated Fat: 10g | Cholesterol: 14mg | Sodium: 1490mg | Potassium: 1182mg | Fiber: 12g | Sugar: 13g | Vitamin A: 10290IU | Vitamin C: 95.2mg | Calcium: 225mg | Iron: 8.9mg