Garden Sandwich Recipes

THE GARDEN

Steps:

• Squeeze spinach to remove excess liquid; combine spinach and the next 6 ingredients (green onion thru salt) in a bowl; stir to combine; set aside.
• Saute mushrooms in 1 tablespoon butter in a skillet until tender; set aside.
• Spread 1 teaspoon softened butter on one side of each bread slice.
• Lightly brown 6 bread slices, buttered side down, on a hot griddle; remove from heat.
• Spread spinach mixture evenly on unbuttered sides of toasted bread; sprinkle with alfalfa sprouts, mushrooms, and sunflower kernels; set aside.
• Place 1 slice each of provolone, cheddar, and swiss cheese on unbuttered side of remaining 6 bread slices.
• Place bread, buttered side down, on hot griddle; cook over medium heat, just until cheese softens and bread lightly browns.
• To serve, put cheese-topped bread slices and spinach-topped slices together to make sandwiches.

GARDEN SPREAD FINGER SANDWICHES

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.

GARDEN SANDWICH

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.