Two recipes that I have posted in the past make for a delicious warm sandwich. I keep a batch of gluten-free bread dough in the fridge so that I can easily make a flatbread for this sandwich. Choose your favorite filling—if you are working to increase your intake of green vegetables, try the sesame greens recipe. We have kale from our greenhouse which is young and tender. When using larger leaves of kale or collard greens, cut the thick stems out and discard or use for vegetable broth. Be sure to cook the finely chopped greens until just tender as described in the recipe. I like this sandwich served hot–bread fresh out of the oven and greens right off the burner.
Wash and chop the greens as described in the sesame greens recipe. Peel the garlic cloves so they are ready to crush. Set aside.
Use some olive oil on a baking tray and sprinkle sesame seeds over the bottom of the pan (regular or black sesame seeds). Press enough dough into the pan so that it is about 3/16 of an inch thick–just like you would to make a pizza. Bake for about 15 minutes (prepare the greens while the bread is baking) until bread is golden brown. Remove from oven and cut into 6″ x 4″ pieces. Keep warm until ready to assemble sandwiches.
While the bread is baking, prepare the greens by following the recipe. As soon as greens are tender and still bright green, remove from hear and assemble the sandwiches by spooning 3-4 Tbsp. of the greens over each rectangle of bread and folding in half. Serve immediately.