VEGGIE DELIGHTFUL SANDWICH à LA SUBWAY
My sandwich of choice from Subway. This is my homegrown version with the addition of avocado! For the bread I used recipe #141038 and by special request recipe #67854 (onion sauce) to top it all off. I don't make these as often as I should, but when I do, the sandwiches are served with fresh fruit in season and a small bag of multi-grain SunChips. Hubby and I always fight over the last SunChip! Note: omit the red onion slices if using the onion sauce.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 20m
Yield 2 sandwiches
Number Of Ingredients 11
Steps:
- If you wish, the bread can be warmed first.
- Spread mayonnaise or mustard on each slice of bread.
- Divide and arrange the ingredients equally on both slices.
- Garnish with the onion sauce.
- Place both bread slices together and cut in half crosswise.
- Prep does not include baking the bread if that is what you choose to do. All amounts are estimated.
SUBWAY VEGETABLE "DELITE" WRAP (COPYCAT)
I never realised how dependent I was on subway until I started to spend lots of money on it. So I went there for the last time (sob) to watch them make this; then I flew off to the supermarket, got the ingredients and started playing around. I like to add 1/4 cup refried beans to liven things up.
Provided by vintagenovelty
Categories One Dish Meal
Time 6m
Yield 1 Wrap, 1 serving(s)
Number Of Ingredients 10
Steps:
- Spread the refried beans (if using) and sliced cheese onto the tortilla and microwave it for 30 seconds, or until melted.
- Put the lettuce, tomato, onion, pickles, olives (if using) and any other vegetable that you want (such as peppers) on top of the cheese.
- Drizzle with dressings.
- Making sure that all the filling is in the centre of the tortilla, wrap it up carefully, tucking in all edges.
- I hope my instructions are clear enough! :).
Nutrition Facts : Calories 84.2, Fat 1.6, SaturatedFat 0.2, Cholesterol 0.2, Sodium 2478.8, Carbohydrate 16.7, Fiber 4.5, Sugar 9.4, Protein 2.9
ASIAN FISH AND VEGETABLE WRAP
Make and share this Asian Fish and Vegetable Wrap recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 38m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
- In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
- Add the garlic; sauté for 30 seconds.
- Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
- Add in the oyster sauce mixture and stir to combine.
- Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
- Clean out the skillet and return to the stove.
- Add in the remaining 1 tablespoon olive oil over medium-high heat.
- Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
- Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
- Add the vegetables and rice to the salmon; stir gently.
- Fold in the chow mein noodles; season with additional salt and pepper if desired.
- Spoon mixture onto each tortilla; roll-up/wrap burrito style.
- Serve immediately.
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