Category: Sandwiches

Grilled Tomato Mozz and Basil sandwich

Simple and satisfying.

1/4 c tomato sauce

4 slices of bread

Fresh mozzarella cheese, sliced thin

Basil leaves

1 – 2 tomatoes, sliced tbin

Cooking soary

Spread sauce over bread slices, top with mozzarella, tomato slices and basil. Spray bread slices with olive oil.

Heat a griddle over medium low heat. Cook until cheese is melting and bread is brown, flip and cook until second side is browned.

Serves 2.

Avocado and White Bean Sandwich

Such a yummy lunch!!

2 medium avocados, pitted and peeled

1 15 oz can white beans, rinsed

2 tbsp lemon juice

1 tbsp olive oil

1 clove garlic

1/2 tsp chopped fresh thymw

1/2 tsp tarragon, minced

Salt and peoper

4 slices bread, toasted

2 roasted red peppers, halved

4 slices of sharp cheddar cheess

4 c baby lettuce leaves

Combine avocados, beans, lemon juice, olive oil, garlic, herbs and salt and pepper in a food processor and pulse till smooth.

Spread on 4 slices of bread. Top with roasted pepper, cheese and lettuce leaves.

Serves 4. 8 WW Pts

Green Goddess Sandwich

This is adapted from Bon Appetite. It’s so yummy!

  • ¼ c finely chopped chives
  • ¼ c mayonnaise
  • ¼ c basil
  • ¼ c Greek yogurt
  • 1 tbsp lemon juice
  • Salt and pepper
  • ½ head of butter or Bibb lettuce leaves
  • ¼ English hothouse cucumber, thinly sliced
  • 1 avocado, thinly sliced
  • 4 slices bread
  • 8 ozs fresh mozzarella, sliced ¼ inch thick
  • 2 cups sprouts (such as broccoli sprouts or alfalfa)
  • Place chives, mayonnaise, tarragon, and yogurt in a blender. Add zest and juice of 1 lemon half; season with salt and pepper. Purée until smooth.
  • Divide and smash avocado between 2 slices of bread; season with salt and pepper. Arrange lettuce and cucumbers over. Top with mozzarella and sprouts. Spread remaining 2 slices of bread with ¼ cup green goddess dressing and close sandwiches.

Serves 2.

Croque Monsieur Casserole

This is from Melissa Clark’s new cookbook Dinner in French. I made a few minor changes including cutting the recipe in half. It is ridiculously rich and sinful.

4 tbsp butter

1/4 c flour

2.5 c milk

2.5 c grated Gruyere

1/2 tsp herbs de Provence

Salt

Pinch of nutmeg

8 slices white sandwich bread

6 oz thinly sliced ham

Heat oven to 375 and spray a 9×9 baking dish.

Melt butter in a medium skillet over medium heat. Stir in flour and cook, whisking, until it turns golden, about 3 minutes. Slowly whisk in milk and whisk until smooth. Stir in herbs, salt and 1 cup of cheese . Whisk till smooth.

Slather bread with mustard, top with ham, shredded cheese and another slice of bread.

Spread a small amount of sauce on the bottom of the baking dish. Place sandwiches in and top with sauce and any remaining cheese.

Bake for 30 – 40 minutes until brown and bubbling.

Serves 6.

Apple Brie Grilled Sandwich

This is my version of Skinny Taste’s sandwich. I added some mustard and used thinly sliced apples.

  • 4 slices of bread
    1 Apple sliced thin
    TJs light brie or other soft cheese (remove the ribs if using brie)
    Fig spread
    Dijon
    Butter

Spread fig spread on 2 slices of bread, top with thinly sliced apples and brie, spread Dijon on the other two slices and top with thinly sliced apple, and sandwich together. Spread some butter on the outside of the bread and cook low and slow on a griddle until they outside is toasted and the cheese is melted. Flipping a couple times so it browns evenly. Cut in half and serve.

Serves 2.

Croissant Beef Sandwich

This is a ridiculously rich recipe, you can cut it up in bite size pieces to make apprizers. It is so good and evil at the same time.

  • Cooking spray
  • 1 (8-oz.) tubes crescent roll dough
  • 2 tbsp butter
  • 1 medium onion, thinly sliced
  • 4 sprigs fresh thyme, divided
  • Pepper
  • Dijon mustard
  • 1/4 lb. roast beef

Preheat oven to 350° and grease a 9″-x-13″ baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. Bake for 10 min until lightly golden.

Caramelize onions: Melt 2 tbsp butter in a large skillet over medium heat. Stir in onion and 2 sprigs thyme and season with salt and pepper. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Continue cooking, stirring occasionally, until the onions are soft and caramelized, 20 to 25 minutes. Remove from heat.

Build squares: spread an even layer of mustard onto prepared crescent, leaving a 1/2″ border clear on all edges. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions, then unroll remaining tube of crescent dough and place on top of onion layer. Pinch together seams to seal. Spray with olive oil.

Bake until dough is golden and cooked through, about 15 – 25 minutes. (If dough is browning too quickly, cover with foil.) Let cool 5 minutes before slicing into squares.

Serves 2 – 4.

Green Goddess “Tuna” Salad Sandwich

This vegan lunch is so yummy!! If your not vegan just use tuna in place of the hearts of Palm.

  • 1/4 c basil leaves
  • 1/4 c parsley leaves
  • 1/4 c tarragon leaves
  • 1/4 c mayo
  • 1/4 c sour cream or vegan sour cream
  • Zest of 1 lemon
  • 2 tbsp 1 tsp lemon juice
  • 2 tbsp olive oil
  • 1 can hearts of Palm or tuna
  • Celery stalk
  • Shallot
  • 1 clove garlic
  • Salt and pepper
  • Lettuce
  • 4 slices whole grain bread, toasted

Purée basil, parsley, tarragon, mayo, sour cream, lemon zest, juice, and 2 tbsp oil in a blender until smooth.

In a food processor chop hearts of palm, celery, shallot in garlic until chopped finely. Toss with dressing until coated.

Top toasted bread with lettuce and heart of palm mixture.

Serves 2.

Portobello Bahn Mi

  • This is so good! Perfect for a weeknight dinner or lunch.
  • To Serve:
      • Cilantro
      Baguettes
      Mayo
      Fish sauce
      Hot sauce

    Pickled Veggies

    • Daikon, julienned
    • 1 carrot, julienned
    • 1/2 English cucumber, julienned
    • 1/2 c rice wine vinegar

    Combine in a bowl and set aside.

    Red Curry Roasted Portobellos

    • 1 c coconut milk
    • 1 tbsp lime juice
    • 2 tbsp Thai Red Curry Paste
    • 4 portobellos mushrooms, cleaned and sliced 3/4 inch thick

    Preheat over to 425

    Combine coconut milk, lime juice and Curry in a bowl, whisk till smooth. Place mushrooms on a baking sheet cover with sauce. Bake for 15 minutes, flip and roast 15 minutes more.

    Spread mayo on baguette, sprinkle with fish sauce, top with pickles veggie and mushrooms.

    Serves 4.

    Lentil Gyros

    These Lentil Gyro recipe is from Pretty Simple Cooking – these are so yummy!

    Gyros:

    • 16 oz cooked gyros (I use TJs) or 1 1/2 c lentils cooked
    • 8 cloves garlic, minced
    • 4 3-inch sprigs of rosemary, leaves stripped off
    • 8 oz Cremini mushrooms
    • 1 tbsp dried oregano
    • 1 tbsp dried thyme
    • 2 tsp cumin
    • 2 tsp paprika
    • 1 tsp dried cilantro
    • 1 tsp garlic powder
    • 1 tsp black pepper
    • 2 tbsp olive oil
    • 1/2 c rolled oats
    • 1 tsp salt
    • 2 tbsp ground flax seed in 6 tbsp water or 2 eggs

    2 tbsp vegan butter

    For serving:

    • Tzatziki sauce (from TJs)
    • 1 red onion, sliced thin
    • 1 english cucumber, sliced thin
    • 1 head romain
    • 1 tomato, sliced thin
    • 8 pita breads
    • Feta if not vegan

    Preheat oven to 425. Line a pan with parchment and spray with olive oil.

    Mix all the dry herbs in a small bowl.

    In a large pan heat the oil and the mushrooms, garlic, rosemary in a large pan and cook over medium heat until mushrooms release their liquid. Stir in spices and cook for 1 minute.

    Add all remaining ingredients and mushroom mixture in a food processor and pulse until uniform in shape and crumbly.

    Spread in lines pan and cook for 30 minutes until browned, let sit for 10 minutes. Cut into strips and assemble pitas with remaining ingredients.

    Serves 8.