When I was in college, I worked for "Vending Services", which means I made sandwiches and pre-portioned food for the gazillion of food vending machines all over campus. Not a glory job, by all means, but helped me appreciate the fine art of making a kickin' sandwich. You've never quite lived until you've made 200 PB&J's on white sandwich bread at one time. (which by the way, was one of our best sellers.)
The chefs had a Smoked Turkey with Herbed Cream Cheese and Chopped Veggie Wrap, which was my absolute favorite leftover sandwich to steal and hoard in my dorm room mini frig. Classy, I know. If there were leftover sandwiches after we divvied up all the food for it's appriopiate vending machine, (Design, The Hub, VetMed, Knapp...oh, that brings me back) we would spilt up the sandwiches amongst ourselves. Let's just say I never let a sandwich go to waste...I was frugal back in the day, too...or was that just cheap broke college student?
But I had never seen a chopped vegetable mix like it: brocooli, cauliflower, carrots and sometimes radishes or bell peppers, pureed up in the food processor until the bits were pretty small and put on as a layer after a herbed cream cheese. It was a great texture in the sandwich and an ingenious way to get rid of the slowly wilting vegetables in their coolers. I see their evil genius.
I am also sharing this recipe at The Grocery Cart Challenge Recipe Swap.
So here is my rendition, with a little help from Everyday Food, to create a Vegetable Cream Cheese.
Vegetable Cream Cheese
1 celery rib
1/2 cup raw broccoli
1/4 slice red onion
8 oz cream cheese (can use low fat or reduced fat), softened to room temp
1/8 tsp garlic powder
1/8 tsp dried dill weed
1/8 tsp parsley
salt and pepper to taste
Grate or chop veggies individually in a food processor until they are small bits. Add to the cream cheese in a bowl and add seasonings. Let set for a few hours in the frig or until flavors meld.
Easy Cooking | Simple Cooking