CALIFORNIA GRILLED VEGGIE SANDWICH
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
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
Provided by Florence Fabricant
Categories dinner, lunch, main course
Time 20m
Yield 6 servings
Number Of Ingredients 10
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
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
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
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
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
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
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
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
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
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
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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- Divide all remaining ingredients in half and assemble on the two slices of bread. Stack them together and top with remaining piece of Butter Bread.
- You may need to hold sandwich together with a bamboo stick as this sandwich will be tall and delicious!
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