Avocado, Tomato, and Hummus Sandwich
Posted by kaybee
5 min prep -- SERVES 4 , 4 sandwiches
1 medium tomato
1 medium avocado
4 tablespoons hummus
8 slices whole wheat bread
Lay 4 of the slices of bread out on a plate. Slice the tomato into 8 slices and set aside. Cut the avocado in half and slice it longways into 4 pieces on each half and set aside. On each piece of bread that is already out, spread a tablespoon of hummus. Put two slices of avocado and tomato on top of each bread slice. Top each with the last slices of bread and cut in half.
Garden Vegetable Grill Sandwich
Posted by R&R4Me
2 slices red onion (1/4 inch thick)
2 portobello mushroom caps (4-inch diameter)
4 slices zucchini (1/2 inch thick)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
4 whole wheat rolls, split
1/4 cup PHILADELPHIA 1/3 Less Fat Cream Cheese with Garden Vegetables
1 tomato, cut into 4 slices
4 KRAFT 2% Milk Pepperjack Singles
HEAT grill to medium. Grill vegetables 5 to 7 min or until crisp-tender, turning and brushing occasionally with dressing. Meanwhile, grill rolls, cut-sides down, 1 to 2 min. or until lightly toasted.
REMOVE vegetables and rolls from grill. Cut mushrooms into thin strips. Separate onions into rings. Spread rolls with cream cheese; fill with grilled vegetables, tomatoes and 2% Milk Singles.
Grilled Open-faced Vegetable, Pesto, And Mozzarella Sandwiches
Posted by Anne
1 red bell pepper, quartered
1 yellow bell pepper, quartered
3 small eggplants (about 1/2-pound total), sliced diagonally 1/4inch thick
olive oil for brushing vegetables and bread
1 14-inch-long loaf Italian bread, halved horizontally with serrated knife
1/2 cup pesto
1 cup diced mozzarella cheese (about 1/4 pound)
3 tablespoons finely shredded fresh basil leaves for garnish
For the pesto:
1 cup packed fresh basil leaves
3 tablespoons pine nuts or chopped walnuts, toasted lightly and cooled
1 large garlic clove, chopped
3 tablespoons freshly grated Parmesan cheese
1/3 olive oil
To make the sandwich:
Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
To make the pesto:
In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.
Makes 4 sandwiches.
Creamy Vegetable Finger Sandwiches
Posted by Anne
1 medium cucumber
1 medium-size red bell pepper
3 garlic cloves
1/2 cup sliced green onions
2 tablespoons minced fresh parsley
2 (8-ounce) packages cream cheese, softened
2 tablespoons mayonnaise
1/2 teaspoon salt
16 thin rye bread slices
Peel and seed cucumber; dice cucumber and bell pepper. Grate carrots, and mince garlic. Combine cucumber, bell pepper, carrot, garlic, green onions, and next 4 ingredients in a large bowl, stirring until well blended. Spread mixture on half of rye bread slices, and top with remaining slices. Cut vegetable sandwiches in quarters diagonally.
Cold Ham Sandwich Pizza
Posted by Anne
1/2 cup cream cheese with chives, softened
1/4 cup mayonnaise
2 Tbsp. horseradish sauce
1 prepared Boboli pizza crust
1-1/2 cups chopped cooked ham
1-1/2 cups chopped plum tomatoes
1/2 cup shredded lettuce
1/4 cup creamy Italian salad dressing
In small bowl, combine cream cheese, mayonnaise, and horseradish sauce and blend well. Spread over the pizza crust. Top with ham, plum tomatoes, and lettuce and drizzle with salad dressing. Cut into wedges and serve immediately.