Summertime Veggie Sandwich Recipes

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SUMMER VEGGIE SANDWICHES



Summer Veggie Sandwiches image

A few ingredients make for a standout sandwich perfect for lunch or supper. Add bacon or turkey if you prefer. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

4 ounces cream cheese, softened
8 slices whole wheat bread
1 small cucumber, sliced
1/2 cup alfalfa sprouts
2 teaspoons olive oil
2 teaspoons red wine vinegar
1 large tomato, sliced
4 lettuce leaves
3/4 cup sliced pepperoncini
1 medium ripe avocado, peeled and mashed

Steps:

  • Spread cream cheese over four slices of bread; layer with cucumber and sprouts. Combine oil and vinegar; drizzle over sprouts. Layer with tomato, lettuce and pepperoncini. Spread avocado over remaining bread; place over top.

Nutrition Facts : Calories 356 calories, Fat 21g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 360mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 11g protein.

SUMMERTIME VEGGIE SANDWICH



Summertime Veggie Sandwich image

I had a similar sandwich at The Soulard Coffee Garden in St. Louis and it was wonderful. The olive spread and the guacamole work so well together. I have attempted to recreate it here.

Provided by januarybride

Categories     Lunch/Snacks

Time 15m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 7

4 slices soft thick cut rye bread (you may sub whole wheat)
3 tablespoons light cream cheese
3 kalamata olives, chopped small
4 tablespoons prepared guacamole
2 large lettuce leaves (romaine works nicely)
1/2 tomatoes, sliced
2 thin slices of a large red onions (cut through the middle to get the largest circle possible)

Steps:

  • Let cream cheese sit out for about 15 minutes, then mix in the olives.
  • Spread 1.5 T of the cheese/olive spread on 1 piece of bread. Top with 1 onion round, 1 piece of lettuce and a couple slices of tomato. Spread 2 T of guacamole on another piece of bread and place it on top of the tomato!
  • Repeat for the second sandwich! Cut them in half and enjoy.

Nutrition Facts : Calories 279.7, Fat 7.9, SaturatedFat 3.3, Cholesterol 15.8, Sodium 554.7, Carbohydrate 44.2, Fiber 6.5, Sugar 8.8, Protein 9.2

SUMMER VEGGIE SANDWICH RECIPE BY TASTY



Summer Veggie Sandwich Recipe by Tasty image

Here's what you need: eggplants, salt, tomatoes, eggs, flour, mayonnaise, garlic, fresh parsley

Provided by An Blanquer

Categories     Lunch

Yield 8 servings

Number Of Ingredients 8

2 eggplants, sliced
salt, to taste
2 tomatoes, sliced
2 eggs
½ cup flour
¼ cup mayonnaise
1 garlic, minced
fresh parsley, to taste, minced

Steps:

  • Soak eggplant slices in salted water 10 minutes to drain bitterness. In a separate bowl, whisk eggs and in a third bowl, place flour. Dip eggplants slices first in egg wash, then in flour to create a 'crust.'
  • Pan-fry eggplant slices until softened and golden-brown, then set aside.
  • Assemble the sandwiches by layering a bottom slice of eggplant with garlic, tomato, mayo, and then parsley. Top with another eggplant slice.
  • Serve.

Nutrition Facts : Calories 158 calories, Carbohydrate 20 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, Sugar 5 grams

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