Time 1h15m Yield 12 to 16 finger sandwiches Number Of Ingredients 10 Steps:
Combine the cream cheese with the red onion, chives, dill, green onions, carrot, celery and garlic in the bowl of a food processor. Pulse until mixed together and the spread reaches the consistency you want. On 4 slices of bread, top one side of each with 2 tablespoons of the mixture. Top each with another slice of bread. Spread the tops of the second round of bread slices with 2 tablespoons more of the garden spread, then top with the remaining bread slices. Wrap the sandwiches and refrigerate for 1 hour. When ready to serve, cut off the crusts, then cut each sandwich into 3 even fingers or 4 triangles.
Time 45m Yield 4 servings. Number Of Ingredients 16 Steps:
Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans. , Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally., Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.
Time 34m Number Of Ingredients 7 Steps:
Divide the mashed avocado between 2 of the toasted bread slices. Spread the hummus over the remaining bread. Layer the veggies on top.
Time 5m Yield 1 sandwich, 1 serving(s) Number Of Ingredients 8 Steps:
In a small bowl, mix the chopped tomato, grated cabbage, carrot, cheese and tomato ketchup together, along with salt. Cover one slice of bread with this vegetable mixture and season it with pepper. Now put the other slice of bread on top of the vegetable-covered one, and your sandwich is ready to eat! You can also grill this sandwich if you like, or top it with some more grated cheese and pop it in the oven for about 5-10 minutes at 350 C.
Time 5m Yield 1 serving(s) Number Of Ingredients 7 Steps:
Simply one slice bread with peanut butter, then layer of onions(sliced thin) then the cucumber (sliced thin, then the tomato (sliced thin) season with salt and pepper then cover with slice of bread with mayo on it. Slice in toast corners for ease of eating. Trust me it is yummi.
Time 3h20m Yield 2 Number Of Ingredients 10 Steps:
Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours. Preheat grill for medium heat and lightly oil the grate. Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper. Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside. Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.
More about “garden vegetable sandwich recipes”
Yield Makes 1 Number Of Ingredients 9 Steps:
Sprinkle onion slices with a few dashes red-wine vinegar; let sit 10 minutes. Lightly toast bread. Spread 1 slice with goat cheese and layer with cucumber, alfalfa sprouts, onions, avocado, and grated carrot and radish. Top with other slice bread.
