Wecks Fabulous Veggie Sandwich Recipes

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VEGGIE PATE



Veggie Pate image

This spread is extremely nutritious and versatile, good for spreading on pita crisps or as part of a wonderful veggie sandwich. Serve warm from the oven, or at room temperature.

Provided by Geema

Categories     Spreads

Time 1h20m

Yield 2 cups

Number Of Ingredients 18

1 cup sunflower seeds
1/2 cup whole wheat flour
1/2 cup nutritional yeast
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons lemon juice
1 potato, peeled and chopped
1 large carrot, peeled and sliced
1 onion, peeled and chopped
1 stalk celery, chopped
1 clove garlic, peeled
1 1/2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried basil leaves
1/2 teaspoon dried sage
1/2 teaspoon dried savory
1/2 teaspoon ground black pepper
1/2 teaspoon ground dry mustard

Steps:

  • Preheat oven to 350 F.
  • Lightly grease an 8x8 inch baking dish.
  • In a food processor, blend all the ingredients until they are almost smooth.
  • Transfer mixture to the baking dish.
  • Bake for 1 hour, or until lightly browned.

Nutrition Facts : Calories 1272.3, Fat 93.6, SaturatedFat 8.1, Sodium 662.5, Carbohydrate 84.9, Fiber 26.5, Sugar 7.7, Protein 42.5

MEDITERRANEAN VEGGIE SANDWICH



Mediterranean Veggie Sandwich image

This could be a copy cat recipe for Panera Bread's Mediterranean Veggie Sandwich, however, this is a little lower in calories and fat with the few changes I've done. I suggest using a dense thicker bread for this sandwich, it holds up better. You can substitute your favorite flavor of hummus.

Provided by nanner18411

Categories     Lunch/Snacks

Time 10m

Yield 1 Sandwich, 1 serving(s)

Number Of Ingredients 9

2 slices whole wheat panini style bread (or whatever flavor you prefer)
2 tablespoons sundried tomato basil hummus
1 green lettuce leaf
6 slices cucumbers (skin on)
1/2 cup baby spinach leaves
1 roasted red pepper, sliced into strips
2 slices red onions (optional)
2 slices tomatoes
1 tablespoon crumbled feta cheese

Steps:

  • Wash and dry lettuce and spinach and set aside.
  • Spread each slice of bread with hummus.
  • Lay lettuce leaf on one slice of bread.
  • Top with cucumbers, spinach, roasted pepper, onion (if using) and tomato.
  • Sprinkle with feta cheese.
  • Top with other slice of bread.

CIABATTA VEGGIE SANDWICH



Ciabatta Veggie Sandwich image

Make and share this Ciabatta Veggie Sandwich recipe from Food.com.

Provided by Shannon Holmes

Categories     Lunch/Snacks

Time 3h10m

Yield 1 serving(s)

Number Of Ingredients 17

1 ounce crumbled gorgonzola
1 ciabatta roll
3 slices tomatoes
2 slices onions
2 leaves red leaf lettuce, rinsed and dried
2 -3 slices seedless cucumber (if seeded, remove seeds)
4 black olives, thinly sliced
1 -2 marinated artichoke hearts (optional)
1 -2 teaspoon parmesan cheese (optional)
2 cups plain yogurt
1 small cucumber, peeled,seeded,and shredded
2 cloves garlic, peeled and put through garlic press
1 teaspoon grated onion
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1 teaspoon fresh dill, chopped or 1/2 teaspoon dried dill
salt & freshly ground black pepper

Steps:

  • First, make the Tzatziki Sauce: Drain yogurt and grated cucumber in a cheesecloth lined colander for several hours.
  • Mix with remaining ingredients and chill.
  • Cut your Ciabatta Roll in half.
  • Spread each half with about 1-2 tablespoons of the sauce,or to taste.
  • Layer the roll with lettuce, tomato, onion, artichoke heats (if using),and olives.
  • Press cheese(s) into the cut side of the top of roll.
  • Place top half of the roll on the sandwich, cut in half and enjoy.
  • I have also made this with Basil Tomato Feta and it is also good, I would think that blue cheese or goat's cheese would be good also.

Nutrition Facts : Calories 713.2, Fat 33.5, SaturatedFat 16.9, Cholesterol 85, Sodium 1104.3, Carbohydrate 75.1, Fiber 5, Sugar 32.5, Protein 32.5

CALIFORNIA VEGGIE SANDWICH



california veggie sandwich image

this is a great vegetarian sandwich by adding your favorite sandwich spread you can customise it to your liking.

Provided by polly salama

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

8 slices sourdough bread
12 slices your favorite cheese
3 avocados, sliced thin
2 vine ripe tomatoes, sliced thin
1 red onion
2 cups mixed sprouts (optional)
mayonnaise or honey mustard (or whatever sandwich spread you like)
fresh ground pepper

Steps:

  • this makes four sandwiches so you will use three pieces of cheese for each sandwich and then use the other ingredients to build the sandwich.
  • butter each side of bread for toasting in a skillet.
  • toast each sandwich as you would a grilled cheese sandwich.
  • slice in half and serve.

GRILLED POLENTA VEGGIE SANDWICH



Grilled Polenta Veggie Sandwich image

Make and share this Grilled Polenta Veggie Sandwich recipe from Food.com.

Provided by swirlycinnacakes

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons extra virgin olive oil
1 eggplant, thinly sliced
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 zucchini, thinly sliced
6 sun-dried tomatoes packed in oil, drained & thinly sliced
8 slices firm polenta
basil leaves

Steps:

  • In a nonstick skillet over medium heat warm 3 tablespoons of olive oil. Add the eggplant and saute until very soft (8 minutes).
  • Season with salt and pepper and transfer to a bowl (keep warm).
  • In the same pan add the onion and saute for 2 minutes. Add the bell pepper, zucchini and sun dried tomatoes. Season with salt and pepper and saute for 5 minutes.
  • Warm a grill pan over medium heat and brush with remaining olive oil and add the polenta slices. Grill for 2-3 minutes on each side.
  • Serve the eggplant mixture in between two slices of grilled polenta.

Nutrition Facts : Calories 179.3, Fat 14.5, SaturatedFat 2, Sodium 20.6, Carbohydrate 12.8, Fiber 5.5, Sugar 5.5, Protein 2.4

CHEF JOHN'S BEEF ON WECK SANDWICHES



Chef John's Beef on Weck Sandwiches image

Welcome to one of this country's most delicious unknown sandwiches, the Beef on Weck. This simple but brilliant creation features thinly sliced, horseradish-covered roast beef piled high on a freshly baked kummelweck roll. When you add a steaming ramekin of fresh beef jus for dunking, you'll understand why this is the pride of Western New York (sorry, chicken wings). Serve with chips or fries and pickles on the side.

Provided by Chef John

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 30m

Yield 4

Number Of Ingredients 8

2 pounds beef top-sirloin roast
salt and pepper to taste
1 tablespoon vegetable oil
2 teaspoons all-purpose flour, or as needed
2 ½ cups cold beef broth
2 teaspoons aged balsamic vinegar, or to taste
4 kummelweck dinner rolls, split
¼ cup extra-hot prepared horseradish, or to taste

Steps:

  • Season beef with salt and black pepper.
  • Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
  • Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
  • Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.9 g, Cholesterol 79 mg, Fat 13.5 g, Fiber 1.1 g, Protein 46.1 g, SaturatedFat 4.1 g, Sodium 817.1 mg, Sugar 3.1 g

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