Vegetarian Sandwiches

[Guest guest]

Hi,

 

I got this recipe from a book called Vegetarian Sandwiches by Paulette

Mitchell , does anyone have anymore recipes they could please post and any

other interesting vegetarian sandwiches please..

 

Thanks

 

Eat Well

 

Gary

* Exported from MasterCook *

 

Sweet Potato and Avocado Sandwiches with Tahini Poppyseed Dressing

 

Recipe By :Paulette Mitchell

Serving Size : 2 Preparation Time :0:00

Categories : sandwiches vegetarian sandwiches

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Tahini Poppy Seed Spread

1 tablespoon tahini

1 tablespoon plain yogurt

2 teaspoons fresh lemon juice

1/2 teaspoon honey

-

1 small orange fleshed sweet potato about 7 oz -- peeled

and cut 2 inch thick slices

4 slices whole wheat bread

4 1/8 thick red onion slices

1/2 small avocado peeled, pitted and cut into 1/4

inch thick slices

4 1/4 thick tomato slices

salt and pepper to taste

1/4 cup shredded monterey jack cheese

finely shredded lettuce or alfalfa sprouts

 

To make the spread whisk all ingredients in a small bowl.

 

Cook the sweet potato slices in salted boiled water until fork tender,

about 15 minutes. Drain and rinse with cold water, then drain again. Let

cool, then cut the slices into 1/4 inch sllices.

 

Lightly spread the tahini mixture on one side of 2 bread slices. Top each

slice with half of the onion, avocado and tomato slices, sprinkle lightly

with salt and pepper, Add a layer of half of the sweet potato slices,

cheese and lettuce or sprouts. Top with the remaining bread slices. Slice

the sandwiches in half. Fasted each half with a decorative sandwich pick.

 

Variatioins: Substitute Guacamole for the Tahini Poppy Seed Spread omit the

additional avocado

 

Rather than boiling the sweet potato, steam them over boiling water in a

covered pot for 8 to 10 minutes or cook the whole potato in the microwave

for 8 minutes or until it is fork tender, then peel and slice.

 

Source:

" Vegetarian Sandwiches "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 257 Calories (kcal); 11g Total Fat; (36% calories from fat);

11g Protein; 32g Carbohydrate; 14mg Cholesterol; 384mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

NOTES : Sweet Potatoes are surprise here, Without exception everyone who

tastes this sandwich raves about the delectable combination of tastes.

Colorful and flavorful. This sandwich is one of my favorites. Especially

when accompanied with a juicy Peperocini.

 

Advance preparation.

This spread can be made up to 3 days ahead in a covered container in the

refrigerator, The Sweet Potato can be cooked early in the day it is to be

served. cover and refrigerate. Assemble the sandwiches just before serving.

Nut. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Hi, Gary!

You're in luck!! I have this cookbook scheduled as a Cookbook of the

Week for sometime in July (I think the 3rd week). You can check the

calendar for upcoming cookbooks by clicking on the calendar link below.

I don't have any recipes from this book formatted yet, but I will be

glad to post some other sandwich recipes I have.

How's the " sandwich biz " going?

 

Karen

 

What's Cooking? wrote:

 

> Hi,

>

> I got this recipe from a book called Vegetarian Sandwiches by Paulette

> Mitchell , does anyone have anymore recipes they could please post and

> any

> other interesting vegetarian sandwiches please..

>

> Thanks

>

> Eat Well

>

> Gary