BEST VEGGIE SANDWICH RECIPE RECIPES

WORLD'S BEST EGG SALAD SANDWICH RECIPE | ALLRECIPES

World's Best Egg Salad Sandwich Recipe | Allrecipes image

An egg salad sandwich with new twist! Fresh tomatoes and baby spinach add beautiful color and great flavor.

Provided by shefali chitrang

Categories Egg Salad

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 sandwiches

Number Of Ingredients 10

Ingredients

8 hard-cooked eggs, peeled
3 tablespoons mayonnaise
1 tablespoon minced jalapeno pepper
½ tablespoon honey mustard
½ teaspoon black pepper
½ teaspoon garlic powder
1 pinch salt
8 slices bread
24 leaves baby spinach
8 slices tomato

Steps:

In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt.
Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.

Nutrition Facts : Calories 380.2 calories, CarbohydrateContent 32.1 g, CholesterolContent 376 mg, FatContent 20.3 g, FiberContent 3.4 g, ProteinContent 18.9 g, SaturatedFatContent 4.8 g, SodiumContent 604.9 mg, SugarContent 5.5 g

VEGGIE LOVER'S CLUB SANDWICH RECIPE - FOOD NETWORK

Veggie Lover's Club Sandwich Recipe - Food Network image

Stacked high with veggies, this sandwich is as appealing to look at as it is to eat. With luscious avocado spread and smoky tofu, there's no bacon or deli meat required.

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Prep Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 Hass avocado, pitted
2 tablespoons white balsamic or white wine vinegar
1 tablespoon finely chopped fresh oregano
1 tablespoon fat-free plain Greek yogurt
2 large cloves garlic, minced
12 slices whole wheat or sprouted grain bread, lightly toasted, if desired
1 cup packed baby arugula or mizuna
2 1/2 ounces thinly sliced ready-to-eat smoked tofu or smoked mozzarella cheese
1/2 cup thinly sliced red onion
1/3 cup packed sun-dried tomatoes, fully rehydrated
1/2 cup thinly sliced unpeeled English cucumber
1/3 cup thinly sliced pepperoncini (about 1 ounce)
2 1/2 ounces thinly sliced provolone
1 large freshly roasted orange or red bell pepper, cut into 12 pieces, or 1/3 cup store-bought roasted peppers

Steps:

Squeeze or scoop the avocado from the skin into a small bowl. Mash with a fork and stir in the vinegar, oregano, yogurt and garlic to make a smooth spread. Thinly spread the avocado mixture onto one side of each slice of bread.
Top 4 of the slices of bread with the arugula, tofu, onions and sun-dried tomatoes. Place 4 of the remaining slices on top, avocado-side down. Top with the cucumbers, pepperoncini, provolone and roasted peppers. Place the remaining bread slices on top, avocado-side down.
Insert bamboo picks into each sandwich, cut in half on the diagonal with a bread knife and serve.

Nutrition Facts : Calories 389 calorie, FatContent 12 grams, SaturatedFatContent 4 grams, CholesterolContent 14 milligrams, SodiumContent 923 milligrams, CarbohydrateContent 49 grams, FiberContent 9.5 grams, ProteinContent 23 grams, SugarContent 12 grams

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Total Time 50 minutes
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8. Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
9. Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.

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VEGGIE LOVER'S CLUB SANDWICH RECIPE - FOOD NETWORK

Stacked high with veggies, this sandwich is as appealing to look at as it is to eat. With luscious avocado spread and smoky tofu, there's no bacon or deli meat required.
From foodnetwork.com
Reviews 4.3
Total Time 30 minutes
Category main-dish
Calories 389 calorie per serving

Insert bamboo picks into each sandwich, cut in half on the diagonal with a bread knife and serve.

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Category Lunch, Main course
Cuisine British
Calories 529 calories per serving

Spread the bread lightly with butter, then spoon and spread the crab paste over 4 of the slices. Pile the white meat over, then top with the remaining bread. Cut the crusts off, if you like, and serve halved or in small triangles or squares with lemon wedges on the side.

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Focusing on awesome, sweet onions seriously takes the joy of a steak sandwich up a notch.
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1. Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
2. Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds.
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5. Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through.
6. Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking.
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8. Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
9. Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.

See details

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Spread the bread lightly with butter, then spoon and spread the crab paste over 4 of the slices. Pile the white meat over, then top with the remaining bread. Cut the crusts off, if you like, and serve halved or in small triangles or squares with lemon wedges on the side.

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Total Time 50 minutes
Cuisine british
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1. Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
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3. Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes.
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9. Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.

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