Mediterranean English Muffin Sandwich Food
PEANUT BUTTER-BANANA ENGLISH MUFFIN SANDWICH
Change up the kids' meat and cheese sandwiches for these tasty and healthy English muffin sandwiches. Look for light, whole-grain muffins. At about 100 calories, they leave room for a variety of tasty toppings, and the small size is perfect for lunchboxes.
Provided by Food Network
Categories main-dish
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Spread the peanut butter onto the muffin and top with the strawberry and banana slices. Drizzle the honey on top and close the sandwich. Take a bite and enjoy.
Nutrition Facts : Calories 420 calorie, Fat 17.2 grams, SaturatedFat 3.1 grams, Cholesterol 0 milligrams, Sodium 167 milligrams, Carbohydrate 61.7 grams, Fiber 11.7 grams, Protein 15.8 grams, Sugar 29.1 grams
MEDITERRANEAN SANDWICH
Provided by Food Network
Number Of Ingredients 0
Steps:
- Split a large round loaf of Italian bread, pull out some of the insides and fill the bottom with drained canned tuna, grilled vegetables and marinated artichoke hearts. Drizzle some of the artichoke marinade over the cut side of the bread top. Assemble sandwich and cut in wedges.
MARGHERITA ENGLISH MUFFIN SANDWICH
Change up the kids' meat and cheese sandwiches for these tasty and healthy English muffin sandwiches. Look for light, whole-grain muffins. At about 100 calories, they leave room for a variety of tasty toppings, and the small size is perfect for lunchboxes.
Provided by Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Toast the muffin until golden brown. Top the bottom half of the muffin with the mozzarella and tomatoes, and then sprinkle with the Parmesan.
- Place the muffin on a baking sheet and bake until the mozzarella melts and the muffin is slightly golden, 7 to 8 minutes. Let it cool for a couple of minutes before serving. Place the basil leaf on top and close the sandwich. Serve warm.
Nutrition Facts : Calories 214 calorie, Fat 6.9 grams, SaturatedFat 3.7 grams, Cholesterol 16 milligrams, Sodium 339 milligrams, Carbohydrate 32.2 grams, Fiber 9 grams, Protein 13.7 grams, Sugar 4.2 grams
MICROWAVE EGG & TOASTED MUFFIN SANDWICH
This is a quick breakfast sandwich that I will put up against the best of any you can buy at a fast food restaurant. Clean up is minimal and quick. No skillets, mixing bowls or any of the other things you would normally use in a from scratch meal. My girlfriend who is not fond of preparing meals, turned me on to something she called "egg in a cup". We had been making variations of it for a couple of years. One morning I decided to add ham to the "egg in a cup" and place it between an English muffin. I then served some to friends who seemed to like them and asked how they were made. So, here it is. Hope you like it. To change things up, you can omit the ham and add finely diced onion, bell pepper, mushroom and tomato or spinach to the top of the egg before you add the shredded cheese. It makes a mini omelet that you can serve by itself, the original "egg in a cup" or on the muffin.
Provided by Terpen
Categories Breakfast
Time 7m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- 1. In a microwavable cup about the diameter of your muffin, spray the bottom with cooking spray. ( a cup with a curved bottom will work the best).
- 2. Place ham, bacon or sausage in the bottom of the cup.
- 3. Crack the egg and add to the cup.
- 4. With a fork, puncture the egg yolk 2 or 3 times. (if you don't, you will have exploded egg all over your microwave).
- 5. Place enough shredded cheese to cover the egg.
- 6. Cover the cup with a paper towel,.
- 7. Microwave on high for 2 or 3 minutes, enough time to thoroughly cook the egg yolk. (all microwaves are not created equally, so you may have to experiment with the time. Better to under cook the first one and then cook a bit longer until you know the correct time for your oven).
- 8. Split the muffin and toast it while the egg is cooking.
- 9. Butter the muffin halves.
- 10. Slide the egg out of the cup and onto the bottom half of the muffin. (comes out easier if you let it set for a minute or two to give the cheese time to firm up. I use a butter knife to go around the edges of the melted cheese to free it up. If you sprayed it enough, it should slide right out.
- 11. Add some jelly to the top half of the muffin if you like, salt and pepper to taste, close it up and enjoy.
Nutrition Facts : Calories 200.9, Fat 5.7, SaturatedFat 2, Cholesterol 186, Sodium 277.3, Carbohydrate 25.5, Fiber 2, Sugar 2.2, Protein 11.3
EGG MUFFIN SANDWICH
Make and share this Egg Muffin sandwich recipe from Food.com.
Provided by Devon S
Categories Breakfast
Time 4m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Toast the english muffin.
- In a microwaveable cup roughly the same diameter of the muffin, add the egg, a tablespoon of water.
- Beat the egg, add the bacon (or sandwich meat, or nothing).
- Microwave on high for 1 to 2 minutes (until egg is cooked) while muffin is toasting.
- Assemble the muffin and let stand for a few minutes to melt the cheese.
Nutrition Facts : Calories 200.9, Fat 5.7, SaturatedFat 2, Cholesterol 186, Sodium 277.3, Carbohydrate 25.5, Fiber 2, Sugar 2.2, Protein 11.3
MEDITERRANEAN FISH SANDWICHES
This is originally from Giada at Home and titled Mediterranean Halbut Sandwiches, but I added a bit to the filling, and an optional topping. If you add the prosciutto, omit the extra 1/8 tsp of salt. This just looked so good on her show. I think it would lend itself well to other fish, therefore I changed the title since halibut isn't available in many areas.
Provided by breezermom
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the fish: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
- Season the halibut on both sides with the salt, pepper, and greek seasoning. Place on the baking sheet and drizzle with oil. Bake until the fish is cooked through and the flesh flakes easily with a fork, 10 to 15 minutes. Set aside to cool completely, about 20 minutes.
- For the bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Remove some of the dough from the top half of the bread. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes.
- While the bread is cooking, smash the garlic with the side of a large chef's knife, cut off the end, and peel. Rub the cooked surface of the bread with the cut side of the garlic.
- For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, green onion, lemon zest, salt, and pepper.
- Using a fork, flake the cooked fish and add to the filling. Mix until incorporated. Place the filling on the bottom half of the bread. Top with arugula. Add the top half of the bread and cut into 4 equal-sized sandwiches.
Nutrition Facts : Calories 247.3, Fat 14.9, SaturatedFat 2.2, Cholesterol 56.5, Sodium 839.1, Carbohydrate 8, Fiber 1, Sugar 2.9, Protein 20.6
MARGHERITA ENGLISH MUFFIN SANDWICH
© 2014 Turner Broadcasting System, Inc. All rights reserved. Change up the kids' meat and cheese sandwiches for these tasty and healthy English muffin sandwiches. Look for light, whole-grain muffins. At about 100 calories, they leave room for a variety of tasty toppings, and the small size is perfect for lunchboxes.
Provided by Turner Broadcasting
Categories Lunch/Snacks
Time 15m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Toast the muffin until golden brown. Top the bottom half of the muffin with the mozzarella and tomatoes, and then sprinkle with the Parmesan.
- Place the muffin on a baking sheet and bake until the mozzarella melts and the muffin is slightly golden, 7 to 8 minutes. Let it cool for a couple of minutes before serving. Place the basil leaf on top and close the sandwich. Serve warm.
Nutrition Facts : Calories 147.8, Fat 1.6, SaturatedFat 0.7, Cholesterol 1.5, Sodium 234.9, Carbohydrate 27.7, Fiber 2.8, Sugar 3.7, Protein 6.3
OPEN FACED ENGLISH MUFFIN EGG SANDWICH
Make and share this Open Faced English Muffin Egg Sandwich recipe from Food.com.
Provided by mydesigirl
Categories Breakfast
Time 30m
Yield 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- In a saucepan melt butter and stir in flour,pepper,salt and mustard.
- Add milk and stir until thick.
- Add cheese and stir until melted.
- Pour half of the sauce into greased 10x6x2 inch baking pan.
- Place English muffin halves in the baking pan.
- Break eggs individually over each English muffin half.
- Top with a slice of Canadian bacon.
- Pour the rest of the cheese sauce over the muffins.
- Bake in 325 oven for 15-20 minutes.
Nutrition Facts : Calories 700.6, Fat 40.2, SaturatedFat 20.7, Cholesterol 523.3, Sodium 2292.6, Carbohydrate 41.9, Fiber 2.3, Sugar 2.9, Protein 41.8
More about "mediterranean english muffin sandwich food"
MEDITERRANEAN-INSPIRED BREAKFAST SANDWICH - BURNBRAE …
From burnbraefarms.com
MEDITERRANEAN ENGLISH MUFFIN SANDWICH | PUNCHFORK
From punchfork.com
MEDITERRANEAN ROASTED VEGETABLE SANDWICH | RECIPES
From bays.com
MEDITERRANEAN ENGLISH MUFFIN SANDWICH – RECIPES NETWORK
From recipenet.org
EXCEPTIONAL ENGLISH MUFFIN SANDWICHES RECIPE - FOOD.COM
From food.com
10 ENGLISH MUFFIN SANDWICH RECIPES - PARENTING
From parenting.com
FOOD NETWORK MEDITERRANEAN ENGLISH MUFFIN SANDWICH RECIPE
From ketofoodist.com
MEDITERRANEAN INSPIRED ENGLISH MUFFIN SANDWICH
From averagearabgirl.com
MEDITERRANEAN ENGLISH MUFFIN SANDWICH | RECIPE | ENGLISH MUFFINS ...
From pinterest.com
ALOHA ENGLISH MUFFIN SANDWICH RECIPE - EASY RECIPES
From recipegoulash.cc
MEDITERRANEAN ENGLISH MUFFIN SANDWICH RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love