Garden Fresh Summer Sandwich Recipes
GARDEN FRESH SUBS
"This wonderful summer recipe came from a friend," writes Mary Ann Dell of Phoenixville, Pennsylvania. "With a variety of fresh garden veggies, it makes a nice meal in a hurry." These piled-high sandwiches are gonna be a hit!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the sour cream, Italian seasoning and garlic salt. Spread over rolls. Layer the remaining ingredients on roll bottoms. Replace tops.
Nutrition Facts : Calories 387 calories, Fat 18g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 1017mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
GARDEN FRESH SUMMER SANDWICH
Use summer fruits and fresh veggies to make this sandwich. Whole, real foods that are great tasting is a great way to add something delicious and healthy into your diet. I use ezekiel bread (food for life) which is a sprouted whole grain bread that is free of flour and a complete protein.
Provided by BayLeigh Ann
Categories Lunch/Snacks
Time 10m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop 4 strawberries and mash roughly.
- Add Neufchatel, mint, zest, salt and pepper and mix until combined.
- Spread strawberry mixture on toasted bread, add sliced cucumbers, sliced strawberries and watercress.
Nutrition Facts : Calories 230.2, Fat 9.2, SaturatedFat 4.7, Cholesterol 21.6, Sodium 412.4, Carbohydrate 31.1, Fiber 5, Sugar 5.5, Protein 8.9
FAVORITE SUMMER SANDWICH
Tomato sandwiches of all kinds are a staple in a summer kitchen. This version, packed with thickly sliced, juicy garden tomatoes, can be a bit messy to eat. To make it easier, cut each sandwich in half, without the top slice of bread, then cut the remaining bread slices in half and place them on top. Use thinly sliced bread and the higher-fat ingredients such as avocado sparingly.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes 4 sandwiches
Number Of Ingredients 7
Steps:
- Spread each slice of bread with 1 tablespoon of the coulis. Divide the sprouts evenly among 4 of the slices. Arrange 2 onion slices and 3 tomato slices in an even layer over the sprouts. Arrange the avocado over the tomato and sprinkle with salt and pepper. Top with a slice of bread and serve.
SUMMER SANDWICH
Very simple - a broiled sandwich made with ciabatta bread, pesto, and fontina cheese.
Provided by Syd
Categories World Cuisine Recipes European Italian
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Slice ciabatta bread in half lengthwise. Spread pesto on the cut side of each half. Top bottom half with slices of fontina cheese, and then place slices of tomato on top of cheese. Broil until cheese melts, and remove from broiler.
- Place lettuce over tomatoes, and then position top half of bread on top of everything. Slice into 8 or 10 small sandwiches, and serve.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 31.6 g, Cholesterol 40.4 mg, Fat 21.5 g, Fiber 2.6 g, Protein 16.8 g, SaturatedFat 8.8 g, Sodium 738.4 mg, Sugar 1.8 g
GARDEN SANDWICH
Make and share this Garden Sandwich recipe from Food.com.
Provided by Masterchfjay
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Simply one slice bread with peanut butter, then layer of onions(sliced thin) then the cucumber (sliced thin, then the tomato (sliced thin) season with salt and pepper then cover with slice of bread with mayo on it.
- Slice in toast corners for ease of eating.
- Trust me it is yummi.
Nutrition Facts : Calories 297.6, Fat 6.7, SaturatedFat 1.4, Cholesterol 1.3, Sodium 415.8, Carbohydrate 54.4, Fiber 6, Sugar 15.9, Protein 9.3
FRESH GARDEN WRAP
This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.
Provided by Dr. John McDougall
Categories HarperCollins Vegetable Vegan Lunch Chickpea Tortillas Herb Olive Kale Zucchini Tomato HarperCollins Summer Sandwich Vegetarian
Yield 6-8 servings
Number Of Ingredients 13
Steps:
- Place the vegetables and beans in a large bowl. Sprinkle the olives over the vegetables. Combine the vinegar, garlic, parsley, and cilantro in a small bowl. Pour over the vegetables and toss to mix.
- Cover and chill for at least 1 hour before serving. To serve, place a line of the vegetable mixture down the center of a tortilla. Drizzle with hot sauce, if desired, roll up, and enjoy.
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