Sun Seed Sandwich Recipes

GAME-DAY STEAK SANDWICHES WITH SUN-DRIED TOMATO AND HORSERADISH CREAM

Steps:

• If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and marinate for a few hours or overnight.
• When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
• Meanwhile, slice the onions thinly into half moons. Heat a large skillet over high heat. Add 1/2 cup of olive oil. Once the oil is hot, add the onions and cook, stirring, until softened. Turn the heat down to medium and continue to cook the onions until they begin to caramelize, 5 to 8 minutes. Season with salt and pepper.
• Combine the sun-dried tomatoes and prepared horseradish in a food processor and pulse to combine. In a large mixing bowl, stir together the fresh horseradish, mayonnaise and sour cream. Add the sun-dried tomato mixture and mix well. Season with salt and pepper. Set aside. (Can be made a day or 2 ahead.)
• Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
• To assemble the sandwiches, toss the arugula in a small bowl with a little olive oil and salt. Thinly slice the steak against the grain. Place a dollop of the sun-dried tomato mixture on both halves of the toasted ciabatta loaf or rolls. Layer the steak over the tomato. Next, top the steak with the caramelized onions and some arugula. Close the sandwich with the top half of ciabatta, slice and serve.
• Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.

SUN-DRIED TOMATO GRILLED CHEESE SANDWICH

Steps:

• Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.

SUN SEED SANDWICH

Steps:

• Toast seeds at 325 for 7-10 minutes. Blend 1 cup of sunflower seeds,then with remaining ingredients except remaining seeds. Mix in seeds after done blending.

HEALTHY CREAM CHEESE AND SUNFLOWER SEED SANDWICHES

Steps:

• Cut the crusts of both slices of bread,set.
• one slice aside.
• On the 1 slice spread the cream cheese evenly.
• Sprinkle the sunflower seeds on the bread with cream cheese. Make sure all of the seeds stick on the bread.Set aside.
• On a cutting board cut each of the cherry tomatoes in half, so you will end up having 8 halves of tomatoes.
• On the slice of bread with cream cheese and seeds,place the tomatoes and cucumbers on top so they are laid out evenly.
• Sprinkle with salt and pepper and top with other slice of bread and serve.

CHICKPEA AND SEEDS SANDWICH

Steps:

• Pulse sunflower seeds, tahini, liquid aminos, mustard, nutritional yeast, and lemon juice in a food processor to a coarse paste.
• Mash chickpeas with a potato masher or fork in a mixing bowl, then mix with the red onion, celery, capers, if using, and dill; add the sunflower seed mixture and stir lightly to combine. Season to taste with salt and pepper.
• Cut pita breads in half and fill each with 3 tablespoons of the salad mixture, adding some greens, onion slices, tomatoes, and any other desired garnishes. Serve immediately or wrap with parchment paper for later.