Veggie Guacamole Submarine Sandwich Food

VEGETARIAN SUB

Steps:

• Slice the baguette in half lengthwise and on the bottom half, start by layering the avocado then the cheese, slightly overlapping as you go. Lay down the cucumbers in two adjacent rows, overlapping slightly, on top of the cheese. Distribute the tomato halves, overlapping as well, then the lettuce and onion.
• When ready to serve, whisk together the vinegar, olive oil, and oregano until emulsified, then drizzle on the top baguette half. Spread the mayo on top of the vinaigrette.
• Close the sandwich with the top baguette half, then stick in 5 toothpicks, one every 2 to 2 1/2 inches along the top. Place on a cutting board and slice into 5 separate sandwiches.

VEGETARIAN AVOCADO SANDWICH

Steps:

• In a small bowl, mash avocado with garlic powder, and lemon juice. Season to taste with salt and pepper.
• On one slice of bread, spread avocado mixture. Top with feta, tomato slices, cucumber slices, red onion, sprouts, and arugula.
• One other slice of bread, spread Dijon and place this slice, Dijon-side down, onto the sandwich. Slice in half and serve immediately.

VEGGIE GUACAMOLE SUBMARINE SANDWICH

Steps:

• In a food processor bowl combine the avocado, green onions, sour cream, lemon juice and salt.
• Cover and process until smooth.
• Spread the avocado mixture on the bottom half of the French bread.
• Cut cheese into slices and lay over the avocado mixture.
• Add a layer of tomatoes.
• Place on a baking sheet and bake at 350 degrees for 15 minutes or until crisp.
• Cut into 4 servings.