Light And Crisp Veggie Sandwich Recipes

THE BEST VEGGIE SANDWICH

The Best Veggie Sandwich image

A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired.

Provided by DEBBIEWALTER

Categories Main Dish Recipes Sandwich Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

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.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 37.1 g, Cholesterol 33.7 mg, Fat 30.2 g, Fiber 5.6 g, Protein 15.8 g, SaturatedFat 9 g, Sodium 521.1 mg, Sugar 3 g

GRILLED VEGETABLE SANDWICH

Grilled Vegetable Sandwich image

Wow! Meat lovers won't even miss the meat, instead they will rave about the simply fabulous flavor of this hearty grilled veggie sandwich! It's wonderful with ciabatta bread's crispy crust and light, airy texture. This recipe's a keeper! -Diana Tseperkas, Hamden, Connecticut

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 medium zucchini, thinly sliced lengthwise into ribbons
1 medium sweet red pepper, quartered
1 small red onion, cut into 1/2-inch slices
1/4 cup prepared Italian salad dressing
1 loaf ciabatta bread (14 ounces), split
2 tablespoons olive oil
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced garlic
1/2 cup crumbled feta cheese

Steps:

In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.

Nutrition Facts : Calories 484 calories, Fat 20g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 862mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 5g fiber), Protein 13g protein.

CRISP VEGETABLE TEA SANDWICHES

Crisp Vegetable Tea Sandwiches image

You can change the flavor of these simple sandwiches by varying the herbs you add to the cream cheese. Any favorites will work well alone or in combination.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 8

Number Of Ingredients 6

Ingredients

4 ounces cream cheese
1/4 cup finely chopped fresh herbs, such as flat-leaf parsley, basil, tarragon, or mint
8 slices wheat bread
1 piece (4 inches) cucumber, very thinly sliced into rounds
2 radishes, trimmed and very thinly sliced
2 tablespoons softened butter

Steps:

Place cream cheese and herbs in a bowl; stir with a rubber spatula until combined.
Spread cream cheese mixture on 4 slices of bread; layer with cucumber and radish slices. Spread remaining slices of bread with butter. Place, butter side facing down, on radishes. Trim crusts; cut sandwiches in half.

CRISP VEGGIE SANDWICH

Crisp Veggie Sandwich image

Don't let the cooler temperatures prevent you from using summer seasonal ingredients in your meal preparation. Many vegetables, such as radishes and cucumbers, are available year round and can bring a splash of summer freshness into the long, grey winter days. For a delicious snack, lunch or light dinner option, try the smorrebrod, a Danish open-faced sandwich made with fresh, crisp vegetables, smothered in a light lemon dill mayonnaise and a hint of smoky flavour.

Provided by Mary Jenny

Categories Lunch/Snacks

Time 25m

Yield 5 sandwiches, 5 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
2 tablespoons each chopped dill and chives
1 teaspoon each lemon zest and juice
1 pinch club house ground black pepper
5 slices whole grain rye bread, halved
4 hard-boiled eggs, peeled and sliced
4 radishes, thinly sliced
1 mini cucumber, thinly sliced
1 1/4 teaspoons club house smoked sea salt

Steps:

Stir mayonnaise, dill, chives, lemon zest, lemon juice and pepper in small bowl.
Spread on bread and top with combinations of egg, radish, cucumber and top with salt. Garnish with dill, chives, cress or sprouts.
More recipes are available online at flavour.ca.

Nutrition Facts : Calories 149.8, Fat 4.9, SaturatedFat 1.5, Cholesterol 148.8, Sodium 852, Carbohydrate 18.1, Fiber 2.2, Sugar 2.5, Protein 8.2