CALIFORNIA VEGGIE SANDWICH
Don't forget the vegetarians on your next picnic. This sandwich piles high crunchy cucumber, carrot, and radish and pairs them with creamy goat cheese, avocado, and sprouts for a sandwich that will please veggie-eaters from the West coast to the East coast.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1
Number Of Ingredients 9
Steps:
- Sprinkle onion slices with a few dashes red-wine vinegar; let sit 10 minutes. Lightly toast bread. Spread 1 slice with goat cheese and layer with cucumber, alfalfa sprouts, onions, avocado, and grated carrot and radish. Top with other slice bread.
Nutrition Facts : Calories 345 g, Fat 17 g, Fiber 11 g, Protein 13 g
CALIFORNIA VEGGIE SANDWICH
We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.
Provided by Chris Morocco
Categories Bon Appétit Sandwich Lunch Avocado Pickles Buttermilk Goat Cheese Vegetarian Cucumber
Yield Serves 4
Number Of Ingredients 19
Steps:
- Make the pickled vegetables:
- Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
- Make the dressing and assemble:
- Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
- Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
- Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.
- Do Ahead
- Pickles can be made 2 weeks ahead. Keep chilled.
CALIFORNIA GRILLED VEGGIE SANDWICH
I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.
Provided by Anonymous
Categories Main Dish Recipes Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
- Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g
CALIFORNIA GRILLED VEGETABLE SANDWICH
This is a wonderful sandwich that is rich in flavor. The left over grilled veggies are good in some pasta drizzled with olive oil.
Provided by L. Duch
Categories Lunch/Snacks
Time 36m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix vinegar, oil and rosemary together and set aside.
- Mix pressed garlic in with mayonnaise, set aside.
- Cut bread in half cross wise then length wise, set aside.
- On a preheated grill, place vegetables on grill and cook uncovered for 12-16 minuites or until tender, basting with vinegar mixture several times throughout cooking.
- Set cooked veggies aside.
- Take sliced bread and place cut side down on grill and toast.
- Spread mayonnaise and garlic mixture on sliced bread.
- Assemble sandwiches by layering first with cheese then layering with veggies on top.
- Top it off with top side of bread.
- NOTE: You can marinate the veggies in the vinegar for 15 minuites for even tastier veggies.
- You can place some aluminum foil over the grill when grilling if you like, to keep veggies from falling through, but I don't ever have a problem with them falling through.
CALIFORNIA VEGGIE SANDWICH
this is a great vegetarian sandwich by adding your favorite sandwich spread you can customise it to your liking.
Provided by polly salama
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- this makes four sandwiches so you will use three pieces of cheese for each sandwich and then use the other ingredients to build the sandwich.
- butter each side of bread for toasting in a skillet.
- toast each sandwich as you would a grilled cheese sandwich.
- slice in half and serve.
CALIFORNIA SOURDOUGH VEGGIE PANINI
Here's the perfect panini for all the veggie lovers out there, stuffed with sliced avocado, tomatoes and sharp cheddar cheese.
Provided by My Food and Family
Categories Bread
Time 10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat panini grill sprayed with cooking spray.
- Spread 1 bread slice with mayo. Fill bread slices with remaining ingredients.
- Grill 2 to 3 min. or until golden brown.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 3 g, Protein 11 g
CALIFORNIA SANDWICHES
Provided by Florence Fabricant
Categories dinner, lunch, main course
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat a grill or broiler. Mix the olive oil with the soy sauce and one tablespoon of the lime juice. Brush this mixture on the chicken and grill or broil the chicken until it is lightly browned and cooked through. Set aside.
- Halve the avocado, remove the pit and peel off the skin. Cut the avocado into slices and gently toss them with the remaining lime juice and the chili powder.
- Mix the yogurt with the sprouts and the grated carrot. Spoon this mixture on the slices of bread. Top six of the slices of bread with the avocado slices. Slice the chicken one-half inch thick against the grain and arrange the slices of chicken on the avocado. Cover with the remaining slices of bread, yogurt-side down. Cut the sandwiches in half and serve.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 17 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 376 milligrams, Sugar 7 grams, TransFat 0 grams
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- Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
- Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
- Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
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