Angeliques Veggie Sandwich For 1 Recipes

VEGGIE LOVER'S CLUB SANDWICH

Steps:

• Squeeze or scoop the avocado from the skin into a small bowl. Mash with a fork and stir in the vinegar, oregano, yogurt and garlic to make a smooth spread. Thinly spread the avocado mixture onto one side of each slice of bread.
• Top 4 of the slices of bread with the arugula, tofu, onions and sun-dried tomatoes. Place 4 of the remaining slices on top, avocado-side down. Top with the cucumbers, pepperoncini, provolone and roasted peppers. Place the remaining bread slices on top, avocado-side down.
• Insert bamboo picks into each sandwich, cut in half on the diagonal with a bread knife and serve.

THE BEST VEGGIE SANDWICH

Steps:

• Preheat oven to broil.
• Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
• Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

CALIFORNIA VEGGIE SANDWICH

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

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.

20 BEST VEGETARIAN SANDWICHES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vegetarian sandwich in 30 minutes or less!

VEGGIE SANDWICH PANINI

Steps:

• Grill the portobello mushroom, using olive oil if desired. Spread the hummus across the insides of both slices of bread. Add the mushroom and a few pieces of spinach. Place the sandwich in a panini grill for 1 to 3 minutes, depending on desired crispness. Remove and enjoy.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

CRUNCHY VEGGIE SANDWICHES

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the sour cream, mayonnaise and salt until blended. Stir into vegetable mixture. Cover and refrigerate for 1-2 hours. Serve on lettuce-lined rolls.

VEGGIE SANDWICHES (VEGAN)

Steps:

• Add a thick layer of hummus to each slice of bread.
• Layer on additional ingredients (use half for each sandwich).
• Cut each sandwich in half and serve.
• NOTE: To avoid a soggy sandwich, if you are not eating this immediately, I like to wrap the lettuce, tomato, and cucumber in plastic wrap and the rest of the sandwich in its own plastic wrap. Blot your veggies with a napkin or paper towel and put it all together just before eating.

HEARTY VEGGIE SANDWICHES!

Steps:

• Layer veggies onto four slices of bread in this order: Cheese (if desired), lettuce, cucumber, tomato, avocado, bell pepper.
• Spread a thin layer of dill mayo on other 4 slices of bread.
• Place on top of veggie-stacked slices.
• Enjoy!

WECK'S FABULOUS VEGGIE SANDWICH

Steps:

• Spread cream cheese on one slice of bread and then build ingredients in order listed above, topping w/ other slice of bread. Slice and enjoy!

QUICK VEGAN VEGGIE SANDWICH

Steps:

• Heat olive oil and garlic in a frying pan over medium heat for 1 minute. Add tomato, bell pepper, and onion. Cook until soft, about 4 minutes. Season with salt and pepper and remove from heat.
• While vegetables are cooking, toast bread slices. Spread hummus onto 1 slice. Spread vegan mayonnaise on the other and lightly season with salt and pepper.
• Layer sun-dried tomatoes, lettuce, and cooked vegetables onto 1 slice and top with the remaining slice. Cut sandwich in half.

VEGGIE SANDWICH

Steps:

• Place cheese on sandwich and, if you like, toast under the broiler until cheese has melted. Layer the remaining ingredients, using as much as desired, and enjoy!

ANGELIQUE'S VEGGIE SANDWICH FOR 1

Steps:

• Decide if you want your bread toasted first.
• Spread one slice of bread with mayonnaise. Arrange the greens on top.
• Place the remaining ingredients on the other slice of bread and finish by sprinkling lightly with the raspberry vinaigrette. Note: if you don't toast the bread and then add too much vinaigrette, it will make the sandwich soggy.
• Cut in half and enjoy!