Garden Sandwich Recipes

GARDEN SPREAD FINGER SANDWICHES

Steps:

• Combine the cream cheese with the red onion, chives, dill, green onions, carrot, celery and garlic in the bowl of a food processor. Pulse until mixed together and the spread reaches the consistency you want.
• On 4 slices of bread, top one side of each with 2 tablespoons of the mixture. Top each with another slice of bread. Spread the tops of the second round of bread slices with 2 tablespoons more of the garden spread, then top with the remaining bread slices. Wrap the sandwiches and refrigerate for 1 hour.
• When ready to serve, cut off the crusts, then cut each sandwich into 3 even fingers or 4 triangles.

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

GARDEN SNAKE SANDWICHES

Steps:

• Arrange rolls in an S shape 1/2 in. apart on a large greased baking sheet. Cover and let rise in a warm place for 30-35 minutes or until doubled. Bake at 350° for 12-17 minutes or until golden brown. Carefully remove to a wire rack., In a bowl, combine the chicken, mayonnaise, celery, raisins, sunflower kernels, salt, pepper and curry powder. Split rolls in half horizontally (do not separate rolls). Layer with chicken mixture, lettuce and tomato slices; replace roll tops., Use toothpicks to attach olive slices to first sandwich for snake's eyes. cut green portion of onion into tongue shape; insert into sandwich. Place cherry tomato halves on remaining sandwiches; secure with toothpicks.

GARDEN-STYLE CLUB SANDWICH

Steps:

• Spread toast slices with mayo.
• Fill with remaining ingredients to make 2 sandwiches.

GARDEN VEGETABLE SANDWICH

Steps:

• In a small bowl, mix the chopped tomato, grated cabbage, carrot, cheese and tomato ketchup together, along with salt.
• Cover one slice of bread with this vegetable mixture and season it with pepper.
• Now put the other slice of bread on top of the vegetable-covered one, and your sandwich is ready to eat!
• You can also grill this sandwich if you like, or top it with some more grated cheese and pop it in the oven for about 5-10 minutes at 350 C.

GARDEN SANDWICH

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.

SHREDDED GARDEN TEA SANDWICH

Steps:

• Place butter and nutmeg in a bowl; combine. Spread each slice of bread with nutmeg butter. Layer 4 slices with grated carrots, the sprouts, and grated cheese; top with second slice bread, butter side facing down. Trim crusts; cut sandwiches in half.

OPEN-FACED GARDEN VEGGIE SANDWICHES

Steps:

• Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans. , Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally., Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.

GRILLED GARDEN SANDWICH

Steps:

• Make It
• Heat grill to medium heat. Cut thin slice off top of garlic; discard. Place garlic, cut-side up, on sheet of foil; drizzle with 1 Tbsp. oil. Wrap in foil. Grill 15 min. or until tender. Carefully squeeze garlic cloves into small bowl. Add mayo and thyme; mix well.
• Toss vegetables with vinegar; grill 5 to 7 min. or until tender, turning frequently.
• Spread cut sides of baguette with mayo mixture; fill with vegetables and cheese.
• Brush outside of sandwich with remaining oil. Place on grill grate; top with grill press. Grill 4 to 5 min. on each side or until cheese is melted.