California Sandwiches Recipes

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CALIFORNIA GRILLED VEGGIE SANDWICH



California Grilled Veggie Sandwich image

I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.

Provided by Anonymous

Categories     Main Dish Recipes     Sandwich Recipes

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
⅛ cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese

Steps:

  • In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  • Preheat the grill for high heat.
  • Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
  • Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g

CALIFORNIA SANDWICHES



California Sandwiches image

Provided by Florence Fabricant

Categories     dinner, lunch, main course

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 teaspoon soy sauce
Juice of 1 lime
1 pound skinless and boneless chicken breasts
1 ripe Haas avocado
2 teaspoons chili powder
3/4 cup plain nonfat yogurt
1 cup radish sprouts
1/4 cup grated carrot
12 slices multigrain bread

Steps:

  • Preheat a grill or broiler. Mix the olive oil with the soy sauce and one tablespoon of the lime juice. Brush this mixture on the chicken and grill or broil the chicken until it is lightly browned and cooked through. Set aside.
  • Halve the avocado, remove the pit and peel off the skin. Cut the avocado into slices and gently toss them with the remaining lime juice and the chili powder.
  • Mix the yogurt with the sprouts and the grated carrot. Spoon this mixture on the slices of bread. Top six of the slices of bread with the avocado slices. Slice the chicken one-half inch thick against the grain and arrange the slices of chicken on the avocado. Cover with the remaining slices of bread, yogurt-side down. Cut the sandwiches in half and serve.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 17 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 376 milligrams, Sugar 7 grams, TransFat 0 grams

CALIFORNIA CLUB SANDWICH



California Club Sandwich image

This California Club Sandwich with bacon and avocado is a tasty upgrade for your traditional turkey sandwich!

Provided by Emily Bites

Categories     Sandwich

Time 20m

Number Of Ingredients 9

8 slices center cut bacon (I used Wegmans regular slice center cut)
¼ cup low fat mayonnaise (I used Hellman's Low-Fat)
1 tablespoon minced fresh basil leaves
¼ teaspoon lemon juice
8 slices light wheat bread (I used Pepperidge Farm Light Style Soft Wheat)
8 oz sliced deli turkey or deli chicken
1 medium avocado (cut into quarters (one quarter for each sandwich) and sliced)
4-8 lettuce leaves
4 slices tomato

Steps:

  • Cook the bacon slices according to package instructions and allow to dry on paper towels.
  • In a small dish, combine the mayo, basil and lemon juice and stir until well combined and set aside.
  • Toast the bread slices in a toaster until golden. Take two toasted slices and lay them side by side. Spread 1 tablespoon of the basil mayo onto one of the slices. Place 2 oz of the deli turkey or chicken over the mayo and spread avocado slices from ¼ of an avocado over the meat. On the other slice of bread, stack 1-2 pieces of lettuce and one slice of tomato. Criss cross two slices of the cooked bacon over the tomato. Flip the BLT side over onto the turkey side to form a sandwich. Repeat with the three remaining sandwiches. Cut in half and serve (you may want to stick a sandwich pick into each half before slicing to keep the ingredients perfectly stacked).

Nutrition Facts : Calories 287 kcal, ServingSize 1 serving

ITALIAN VEAL SANDWICHES



Italian Veal Sandwiches image

I grew up with these amazing Italian veal sandwich from two famous Toronto restaurants; California Sandwiches and San Francisco Sandwiches. This is a delicious homemade version.

Provided by Nelson Cardoso

Categories     Main Course

Number Of Ingredients 21

4 lbs veal scallopini (about 20 pieces)
1 1/2 cups unbleached flour (all purpose is also fine)
4 tsp salt
2 tsp freshly ground black pepper
2 tsp garlic powder
8 large eggs, beaten
3/4 cup2 milk
5 cups plain bread crumbs
1 tsp dried basil
1 tsp dried oregano
2 tsp dried parsley flakes
1 1/2 cups grated pecorino romano cheese
1 litre canola oil
8 cups quality tomato sauce (try our nonna approved recipe or your own favourite recipe)
10 large round Italian panini buns (doesn't have to be round)
red hot pepper flakes
sautéed onions
sautéed mushrooms
provolone cheese slices
roasted red peppers
marinated or spiced olives

Steps:

  • In wide medium size bowl, whisk together the flour, salt, pepper and garlic powder. Set aside.
  • In a wide large size bowl, mix together the bread crumbs, oregano, basil, parsley and Romano cheese. Set aside.
  • In another medium bowl, whisk together the eggs and milk. Set aside.
  • Using a meat tenderizer (mallet), beat each piece of veal cutlet on a cutting board until it's thinner and spread wider. I recommend placing a freezer bag cut open, over the veal while tenderizing to avoid splattering.
  • Place the three bowls with the bread crumb mixture, eggs and flour mixture side by side... like a production line.
  • Place a piece of veal in the flour and carefully coat both sides with the flour mixture.
  • Move the piece of veal over to the egg wash and coat the veal completely, making sure it's all wet.
  • Move the piece of veal to the bread crumb mixture and coat both sides. Pat the veal down over the bread crumbs to make sure it sticks well. Place the piece of veal in a large serving dish.
  • Repeat the last three steps for all the pieces of veal.
  • Place the serving dish in the fridge, covered with plastic wrap for at least 3 hours.
  • Heat the canola oil in a large deep pan on medium high.
  • Carefully (caution with the hot oil) place two pieces of breaded veal in the hot oil in the pan (careful not to over-crowd).
  • Fry the veal pieces on one side for 3 to 4 minutes and carefully turn them over.
  • Fry the other side for another 3 to 4 minutes. The veal should have a nice light golden colour (but not too dark as this will mean the meat is too dry).
  • Place the veal pieces on a large dish lined with paper towels to soak the excess oil from the veal.
  • After soaking the grease on the paper towel, move to veal pieces to a large oven proof pan with a lid (like a roasting pan). Add a little tomato sauce (a couple of soup spoons) over each piece to keep the meat moist and tasty! This pan can stay in the oven at around 180 ºF to 200 ºF to keep it warm while you cook all the veal. Just keep adding the finished pieces to the pan,
  • Repeat the last 5 steps until the veal is all cooked.
  • To assemble the veal sandwiches, place one or two (we use 2 because we like it stacked) pieces of veal on the bottom half of a bun. If using cheese, place the slices next. Add mushrooms, onions, peppers or other favourite toppings. Pour a generous amount of sauce over the veal and toppings (we like it messy so we add a lot!). Place the top half of the bun and serve hot.
  • Traditionally, these sandwiches are served with a side of spiced olives. Exercise your jaw before taking a bite... this one's big and messy! Enjoy!

CALIFORNIA CLUB SANDWICH



California Club Sandwich image

A longtime favorite sandwich of mine, since first trying the California Sandwich many moons ago at a little "healthfood" deli stand in Pacific Beach, California. This is my version. Use recipe #173076 for ease of preparation. Also good with thinly sliced tomatoes, in place of the cucumbers. I hope you enjoy!

Provided by BecR2400

Categories     Lunch/Snacks

Time 15m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

8 slices whole wheat bread or 8 slices sourdough bread
8 slices deli smoked turkey (or leftover turkey breast slices)
4 slices provolone cheese
4 slices crisp cooked bacon (optional)
1 avocado, sliced into thin strips (optional)
16 slices cucumbers, very thinly sliced (or thin tomato slices)
1/2 cup alfalfa sprout (or lettuce)
mayonnaise
whipped cream cheese

Steps:

  • Toast bread lightly.
  • Spread 4 slices toasted bread with mayo, and the other 4 slices with cream cheese.
  • Assemble the sandwiches:.
  • For each sandwich use one slice mayo toasted bread and one slice cream cheese toasted bread. Per sandwich use 2 smoked turkey slices, 1 provolone cheese slice, 1 bacon, avocado strips, 4 thin cucumber or tomato slices, and sprouts or lettuce.
  • Enjoy!

Nutrition Facts : Calories 298.7, Fat 11.2, SaturatedFat 5.7, Cholesterol 42.8, Sodium 1056, Carbohydrate 29.2, Fiber 4.2, Sugar 4.5, Protein 22.9

CALIFORNIA CHICKEN SANDWICHES



California Chicken Sandwiches image

Dinner ready in 10 minutes! Serve your family with these chicken sandwiches layered with tomato and avocado.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 6

Number Of Ingredients 9

3 tablespoons reduced-fat mayonnaise
1 medium green onion, finely chopped (1 tablespoon)
1 teaspoon smoked paprika
1/2 teaspoon grated lemon peel
1 clove garlic, finely chopped
12 thin slices sourdough bread, toasted
6 large slices tomato (1/4 inch thick)
2 cups shredded skinless smoked chicken
1 medium avocado, pitted, peeled and cut into 12 slices

Steps:

  • In small bowl, stir together mayonnaise, onion, paprika, lemon peel and garlic with wire whisk.
  • On 1 side of 6 bread slices, evenly spread mayonnaise mixture; layer with tomato, chicken and avocado. Top with remaining 6 bread slices. Serve immediately.

Nutrition Facts : Calories 270, Carbohydrate 26 g, Fat 1 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg

CALIFORNIA VEGGIE SANDWICH



California Veggie Sandwich image

Don't forget the vegetarians on your next picnic. This sandwich piles high crunchy cucumber, carrot, and radish and pairs them with creamy goat cheese, avocado, and sprouts for a sandwich that will please veggie-eaters from the West coast to the East coast.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 1

Number Of Ingredients 9

1/4 red onion
Red-wine vinegar
2 slices multigrain bread
Fresh goat cheese
Thinly sliced cucumber
Alfalfa sprouts
Sliced avocado
Carrot, grated
Radish, grated

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.

Nutrition Facts : Calories 345 g, Fat 17 g, Fiber 11 g, Protein 13 g

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