Whole Wheat Sandwich with Roasted Red Peppers, Mushrooms, and Brie

Time for a veggie sandwich? Let’s re-phrase that, It’s Time for an Epic Whole Wheat Sandwich with Roasted Red Peppers, Mushrooms, & Brie! YES!

I am totally digging how much I love this veggie sandwich right now! I mean when someone asks what you ate for lunch and you tell them a veggie sandwich… they may likely say or at least think “Oh, I’m sorry.” But tell them you just put down a veggie sandwich with roasted red peppers, sautéed mushrooms, and brie cheese with a bit of green pesto and they may just bow down to you right then and there.

Healthy food doesn’t always have to taste terrible…

Blog Life

Life is pretty good these days. Lil crazy, but good. I am now at home with our kids and enjoying that entirely. It is a little frustrating at times when I bake/cook and the two younger ones just turn up their noses and demand a spoonful of peanut butter, crackers, and applesauce day in and day out. 😏 Hopefully one day they will eat what I fix. Only my daughter would turn down pizza, but say yes to hummus and crackers!
With it being so busy, busy, busy at home I am constantly trying to find that perfect chunk of time to devote to my blog. It’s a work-in-progress I guess! I have noticed I seem to be staying up a lot later now than when I had to be to work at 7:30. My husband has noticed that as well because I am the only one that hears the alarms in the morning! Pretty sure there have been a few wake-ups in panic mode with him grabbing his clothes and making a beeline for the door. Whoops.

The Schedule

So, now that I’m home during the day you might think I have all the time in the world to cook and blog. 👈 😂 That is totally not the case. Having a 2, 3 and 5 year old pretty much means my time during the day is devoted to them. But I do get 2 1/2 hours every Tuesday, Wednesday, and Thursday when the two boys are at preschool. That means I have to make very good use of that time to get posts published when I want to. I like posting regularly and on the same days each week because I can plan out my week better that way. Before I just did what I could and didn’t even plan what I was going to make and if it didn’t turn out then I probably wasn’t going to get a post done. I now am planning out my posts a month in advance and am really loving that. So if there are certain things you guys want to see more on the blog, make sure and send me a message! I would love that!

The Sandwich

Can I please just eat this sandwich again soon! It’s 10pm and my husband is still working. His sandwich is in the fridge and I have to keep telling myself it would be rude to eat his sandwich. The sautéed mushrooms though! OMG!

Whole Wheat Sandwich
with Roasted Red Peppers, Mushrooms, & Brie

Sandwich Goals:
Choose Whole Grains
Go Big On Veggies
Get Creative and Try a Pesto In Place of Mayo

Recipe adapted from olive magazine.

Whole Wheat Sandwich with Roasted Red Peppers, Mushrooms, and Brie

3 Scoops of Sugar

An epic whole wheat veggie sandwich with roasted red peppers, mushrooms, and brie

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Dish

Ingredients

  

• 4 slices whole wheat bread for best results use a sturdy bread
• 1 garlic clove minced
• 8 ounces mushrooms sliced
• 1 red pepper cored and seeded
• 2-3 ounces brie cheese rind trimmed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons basil pesto
• handful of spinach

Instructions

 

• Preheat broiler (high). Core and seed red pepper and cut in half. Place halves skin side up on baking sheet. Broil for 10 minutes or until outside is charred. Keep a close eye on pepper so that is does not get too burnt. Allow to cool and then peel off skin. Slice roasted pepper into thin strips and set aside.
• While red pepper is in the oven, wash and slice up mushrooms. In a large skillet, melt butter and olive oil. Add minced garlic and sliced mushrooms and cook on medium heat for about 8 minutes, stirring frequently. Turn heat up just a tad for another 2 minutes to rid mushrooms of excess liquid. Remove from heat.
• Preheat oven to 400℉. Arrange 4 slices of bread on baking sheet. Spread pesto on all four slices of bread. Trim the rind off brie cheese (potato peeler works good for this). Layer up the roasted red pepper, sliced brie, and mushrooms. Arrange other bread slice on top and wrap sandwiches in foil.
• Bake for 20 minutes. Unwrap and add spinach to both sandwiches. Serve.

Notes

In relation to nutrition facts label, this recipe can serve 2-4 people based on size of meal preferred. Fat content is on the higher side. The pesto is the highest source of fat in this meal, but most of that fat content is monounsaturated fat which is a healthy fat source. The brie cheese is the other significant source of fat in this recipe so just be mindful of that when adding brie to sandwiches.

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