Several years ago, my Aunt Sylvia gave me a jar of the most interesting sandwich spread. It was different and really, really tasty. I asked for the recipe, and was surprised to see green tomatoes as one of the core ingredients. I’m always on the lookout for ways to use excess produce, and green tomatoes present a particular dilemma. This is a wonderful way to put those end-of-season greens to work. This recipe makes a lot, but since it’s great for hostess or holiday giving, too, that’s okay!
12 Green peppers
12 Red peppers
24 green tomatoes
2 T salt
1 1/2 c vinegar
3 1/2 c sugar
1/2 c flour
1 qt Miracle Whip
1 pt mustard
Put the vegetables through a grinder. Add the salt and let the mixture stand for at least 3 hours (or overnight).
Drain vegetable mixture and put into a large pan. Add the vinegar and sugar. Bring mixture to a boil and cook for 10 minutes. Thicken the mixture with flour or thin with water to attain the desired texture.
Take off the stove and add the Miracle Whip and mustard.
Put into scalded jars and seal. Makes 10-14 pints.
Use this spread in conjunction with some of these awesome sandwich ideas to dress up a potentially mundane lunch standard.
Editor’s Note: Here are some additional ideas for vegan sandwiches.
Photo credit: Lina Smith