Today we’re making something out of nothing. And that something is a Mediterranean inspired vegetarian sandwich. Today’s meal really started off with barbecued leftovers from the other night, which is some corn and some potatoes and a little bit of zucchini. I want to cut the corn off this, but I don’t really want it to be individual like that. I don’t want that. I want almost like strips. I’m not doing a good job. Cannot cut strips. Do I go deeper? We’re not going to win this battle. So, we’re just going to have kernels, I guess, today. Beggars can’t be choosers. And then what’s in my nifty little Ziploc bag here is we got some peppers. Only have one zucchini. It’s not really going to add a whole lot. The question really is to heat this or not to heat this. Can we go cold today? Cold. Sandy. Got some bread here that I think expiring today. So, we got to use it or we’re going to lose it. We’re going to get that toasted. We’re going to go with the aged Balderson cheddar. You got to sample the cheese first just to make sure it’s good. It is good. Another sample. Yep. Still good. Mix a little bit of olive oil, balsamic vinegar. I think it’s still good. And then I’m going to put my arugula in that. Give that a little douse. I heard if you like squeeze your arugula, it takes away some of the bitterness. That’s what I heard. Let’s start with the ensemble. We’re taking our toast and I’ve already added a healthy portion of the hummus. Top of that, I’ve added my cheddar cheese. And then we’re going to add on the peppers. And we’re going to slap on that one piece of zucchini. To top it all off, our little arugula salad. It’s going to be messy. Let’s try it. Mhm. Yeah, it’s fresh. And that Ya’s hummus. Nothing beats it. Maybe grab a pork knife for this one.
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Great video 😁