Vegetarian Club Recipes

THE ULTIMATE VEGETARIAN CLUB SANDWICH

The Ultimate Vegetarian Club Sandwich image

Taking time and care with each component-like getting a nice char on the eggplant-is the secret to this standout sandwich.

Provided by Andrea Nguyen

Time 30m

Yield Serves 4 (serving size: 1 sandwich)

Number Of Ingredients 15

Ingredients

1 Japanese eggplant, cut into 1/4-inch-thick rounds
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
Cooking spray
2 tablespoons canola mayonnaise
1 tablespoon stone-ground mustard
1 tablespoon prepared horseradish
1/3 cup pitted kalamata olives plus 1 tsp. olive brine
8 (1/4-inch-thick) slices seeded whole-grain bread
1/2 cup hummus
1 cup roasted red pepper, sliced
1 ripe avocado, peeled and thinly sliced
1 Roma tomato, sliced
2 Persian cucumbers, thinly sliced
1 to 1 1/2 cups arugula

Steps:

Season eggplant with 1/4 teaspoon salt and 1/4 teaspoon pepper. Generously coat with cooking spray. Heat a cast-iron grill pan over medium-high. Working in batches, add eggplant, cut sides down, to pan, and grill 2 to 3 minutes, turning 1 or 2 times. Transfer to a plate; let cool.
Stir together mayonnaise, mustard, and horseradish in a small bowl. Set aside. Using a small food processor, whirl the olives and brine into a spreadable puree.
Grill bread directly over a medium flame, turning often, about 1 minute to slightly char the surface and impart a bit of smokiness. Let cool briefly.
Spread about 2 tablespoons hummus on each of 4 bread slices, and top evenly with eggplant, olive puree, roasted red pepper, avocado, tomato, cucumber, and arugula. Spread 1 1/2 teaspoons mayonnaise mixture on each of the remaining 4 bread slices. Sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper, and top the sandwiches. If you like, add a little more arugula for bite. Serve sandwiches whole or cut in half.

Nutrition Facts : Calories 421, Carbohydrate 48 g, Fat 39 g, Fiber 15 g, Protein 13 g, SaturatedFat 2 g, Sodium 734 mg, Sugar 4 g, UnsaturatedFat 36 g

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

VEGETARIAN CLUB

Vegetarian club image

Give the traditional layered sandwich a meat-free twist by combining hummus with healthy tomato, watercress and carrot

Provided by Good Food team

Categories Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 7

Ingredients

3 slices granary bread
1 large handful watercress
1 carrot , peeled and coarsely grated
small squeeze lemon juice
1 tbsp olive oil
2 dessertspoons reduced-fat hummus
2 tomatoes , thickly sliced

Steps:

Toast the bread. Meanwhile, mix the watercress, carrot, lemon juice and olive oil together. In a small bowl spread the hummus over each slice of toast. Top 1 slice with the watercress and carrot salad, sandwich with another slice of toast and top with the tomato. Lay the final slice of bread, hummus side down, then press down and eat as is or cut the sandwich into quarters.

Nutrition Facts : Calories 299 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.5 milligram of sodium

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