Vegetarian sandwich made of whole grain or some kind of seedy bread, sprouts, tomatoes, avocados, tomatoes, cucumber and cheese, usually havarti originally. No meat in original. Hence the pejorative “turf farm.” Variations allowed. Condiments debated.
One I made myself a long time ago.
I’ve had that, but I didn’t realize there was a name for it out there.
I first had a “Powerhouse” in the 1970s.
ETA: in the 1950’s a hamburger drive-in in Baltimore called Ameche’s (named after Baltimore Colt Alan Ameche) had a triple decker hamburger called the Powerhouse.
The veggie sandwich with cheese and sprouts was very popular here in the 70s and 80s, but i don’t remember it having a special name.
Usually, if I remember right, Cheddar was used.
There was a chain called Cultures that specialized in sandwiches with wholegrain breads and alfalfa sprouts, a fruit yogurt smoothies, that was quite popular in Canada from around 1980-2000ish.
I don’t have a NYT subscription anymore- for those who do
The vegetarian sandwich that has my interest lately is the Mumbai / Bombay sandwich, both regular and grilled. Recommended Pakistani/Indian/Desi food spots in Toronto GTA - #82 by Phoenikia
And another paywalled link
In Germany, this would be called a “fitness” sandwich, probably.
One of my favorites! My first was at the River Ranch Resort onbthe Truckee river in the summer of 1975. I make a similar sammie onceca month or so. Spike seasoning goes on mine. So yum.
Shredded carrot looks like a contender, I’m a “no” for beets - I like them in a chilled bowl of Manischewitz Borscht with a big dollop of sour cream - but not in a sandwich. I’d pass on the tofu, too, even though I like tofu. The thing about the “original” Powerhouse sandwich (the way I made it 
) is that it is incredibly satisfying and filling just as it is. I crave them, but it’s a chore to have everything available plus the whole sprouts thing. Sigh.
I’ve lost my taste for alfalfa sprouts.
our favorite dinner salad is sliced fennel, onions, arugula and a handful of roasted pecans, with some oil put in to get roasty too at the end. Dressed with olive oil and “white condiment” or white balsamic - probably the same thing.
Our other favorite salad is dinosaur kale pulled of the stems, sliced and massaged with olive oil, a crushe garllic clove or two and salt until it gets satiny. Then it gets dressed - well, various ways, (1) simplest with walnuts and shaved pecorino or manchego and some slightly roasted walnuts . Same white balsamic along of a bit of honey and some lemon juice are added intto the dressing. (2)add raisiins or currants soaked in vinegard to the above to add an element of sweet/sour that offsets the garlic and salty elements (3) add slivered or chopped fennel and chopped crisp apples to (1) omitting the cheese and maybe some of the garlic. A bit of onion or scallions is good in this version, which is very popular with my book club group.
I didn’t exactly have a salad today but i did eat half of a poke bowl, korean style, that counts doesnt it?
I like kale salad done way you describe, only addition is some citrus juice or vinegar with the oil to tenderize it.
Agree, apples are really good with kale, also bacon / pancetta - a wine bar nearby does a lovely version including both.
Thank you for the reminder that I enjoy manchego in all these perhaps more than pecorino or parmesan.
Korean poke bowl sounds delicious!
I like sprouts sandwiches… I grow sprouts in a mason jar – takes a couple of days, but worth it. Now I want some sprouts!!
These may even have been clover; any they’re not bean sprouts.
Just ate for dinner Samin Nosrat’s amazing warm salad of roasted Brussels, roasted orange squash, pickled onions, in an agradolce dressing. So so good!
One of my favorite combinations tonight – roasted butternut squash and arugula.
With my rediscovered pom molasses
Plus sunflower seeds and crispy onions, which added a lovely crunch
Brussels and squash are a lovely combination. I was looking for shaved brussels at the store the other day but they were out, and I didn’t feel like dealing with the FP to shave them myself. Another day.
This reminds me of when I was in high school my mom decided to buy alfalfa sprouts to add to the sandwiches I took for school lunches. One of the neighbours tipped her off on how easy it is to grow them so she took a moist cheesecloth and put it in the bottom of the vegetable crisper then added some sprouts. Before you know it THE WHOLE DRAWER was filled with alfalfa sprouts. Guess who had to eat them all until they were finished? I am now in my late 50s and never want to see another alfalfa sprout for as long as I shall live.
That’s hilarious! Who knew they grew so quickly and abundant?
I like the occasional sprout in a sammich, but don’t go out of my way to buy them. They add a nice peppery bite, but the texture can be off-putting if there’s too many.
I still like sprouts but I am done with alfalfa sprouts. I tried explaining “overkill” to my mom and it took awhile
I used to love alf sprouts but they had a bad rep for being full of bacterias, so I gave them up in lieu of sunflower sprouts. Much happier. A cheddar cheese sandwich on quality whole wheat, grainy bread, a smear of mayo and sprouts. Yum.
I put the citrus juice/vinegar in while dressing just not when I am massaging. Also when I recently had a cut finger I discovered that disposable gloves are really great for this task since I can just wipe the oil and kale off my fingers and remove the gloves, no handwashing required.
