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by Josée Fiset

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mega veggie sandwich to go, for two

I wanted this sandwich to be big, but instead, it’s mega! I mean, really mega! What holds it together is the slice of veggie pâté, and what makes it so rich is the grilled eggplant. And it provides loads of vitamins and protein. It’s sure to convert carnivores and skeptics alike. One tip though: you’ll want to include a fork in the lunch box.

Preparation : 20 minutes

Baking : 5 minutes

Efficiency : 2



Première Moisson sandwich sauce



1. In a frying pan over medium-low heat, brown the eggplant in the oil on both sides until soft. Add oil if needed. Add fleur de sel; set aside on a plate.

2. Generously spread the Première Moisson Sandwich Sauce on the bread. On one slice of bread, spread the veggie pâté. Top with the avocado and tomato. Sprinkle with the chives, fleur de sel and pepper.

3. Add the spinach and then the carrots. Add the eggplant and top with the cabbage.

4. Close the sandwich and secure with long toothpicks or wooden brochette sticks.

5. Wrap in parchment paper and tie with string. Cut the sandwich in half just before serving. Will keep in the refrigerator for a few hours.

Première Moisson sandwich sauce

1. In a bowl, mix all the ingredients. The sauce will keep in the refrigerator for 1 week. Use on hot dogs, hamburgers and sandwiches.


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