Joslin Center Veggie Sandwich Recipes

VEGGIE LOVER'S CLUB SANDWICH

Veggie Lover's Club Sandwich image

Stacked high with veggies, this sandwich is as appealing to look at as it is to eat. With luscious avocado spread and smoky tofu, there's no bacon or deli meat required.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 Hass avocado, pitted
2 tablespoons white balsamic or white wine vinegar
1 tablespoon finely chopped fresh oregano
1 tablespoon fat-free plain Greek yogurt
2 large cloves garlic, minced
12 slices whole wheat or sprouted grain bread, lightly toasted, if desired
1 cup packed baby arugula or mizuna
2 1/2 ounces thinly sliced ready-to-eat smoked tofu or smoked mozzarella cheese
1/2 cup thinly sliced red onion
1/3 cup packed sun-dried tomatoes, fully rehydrated
1/2 cup thinly sliced unpeeled English cucumber
1/3 cup thinly sliced pepperoncini (about 1 ounce)
2 1/2 ounces thinly sliced provolone
1 large freshly roasted orange or red bell pepper, cut into 12 pieces, or 1/3 cup store-bought roasted peppers

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.

Nutrition Facts : Calories 389 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 923 milligrams, Carbohydrate 49 grams, Fiber 9.5 grams, Protein 23 grams, Sugar 12 grams

CALIFORNIA VEGGIE SANDWICH

California Veggie Sandwich image

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.

Provided by Chris Morocco

Categories Bon Appétit Sandwich Lunch Avocado Pickles Buttermilk Goat Cheese Vegetarian Cucumber

Yield Serves 4

Number Of Ingredients 19

Ingredients

For the pickled vegetables:
2 cups apple cider vinegar
1/2 cup (packed) light brown sugar
1/4 cup kosher salt
4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles
For the dressing and assembly:
1/4 cup buttermilk
1/4 cup plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 ripe avocados, halved
6 ounces fresh goat cheese
6 cups mixed lettuce leaves, ribs removed if thick
8 slices multigrain bread, toasted
1/2 English hothouse cucumber, thinly sliced on a diagonal
2 cups sprouts
Special Equipment
2 heatproof 1-qt. glass jars

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.

VEGGIE SANDWICH PANINI

Veggie Sandwich Panini image

Provided by Food Network

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 portobello mushroom
Olive oil, optional, for grilling
1 tablespoon roasted garlic hummus
2 slices whole-grain bread
Fresh spinach, for topping

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.