Favorite Sandwiches for Gary

[Guest guest]

Portobello Muffuletta

Southwestern Tortilla Wrap

Tabbouleh Pitas

White Bean Salad in Pita

 

 

* Exported from MasterCook *

 

Portobello Muffuletta

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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1 1 lb. round sourdough bread loaf

1 tablespoon red wine vinegar

2 tablespoons olive oil

2 teaspoons Dijon mustard

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

6 ounces fresh portobello mushroom caps

1 cup torn romaine lettuce leaves

1/4 cup chopped sundried tomatoes in oil -- drained

2 ounces provolone cheese -- sliced

1 medium tomato -- sliced

1 small onion -- slliced

 

Slice off the top third of the bread loaf and set aside. Pull out center of

bottom portion of bread loaf with your hands, leaving a 1-inch shell around the

outer edges and bottom. Set aside hollowed-out bread loaf, and reserve the

center for another use., if desired.

Preheat broiler.

In a 1-cup measure or small bowl, combine vinegar, mustard, oil, sugar, salt

& pepper, and whisk until smooth. Brush HALF of this mustard mixture evenly

over tops of mushrooms. Broil mushrooms about 4-inches from heat until llightly

browned, about 5 mins.

Brush remaining mustard mixture over inside of hollowed-out bread loaf.

Layer lettuce on bottom and up the sides of the loaf. Layer evenly with

sundried tomatoes, mushrooms, onion, tomato, and cheese. Broil this portion of

the bread until cheese melts on top, about 5 mins. or bake at 400-450 for 5-10

mins. until cheese melts.

Top filled loaf with reserved top crust, pressing down firmly with hands.

Cut into 6 wedges to serve.

 

 

 

 

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Per serving: 87 Calories (kcal); 7g Total Fat; (72% calories from fat); 3g

Protein; 3g Carbohydrate; 7mg Cholesterol; 195mg Sodium

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

Other Carbohydrates

 

NOTES : This sandwich packs well for picnics. Wrap tightly in plastic wrap,

refrigerate, & slice just before serving.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Southwestern Tortilla Wrap

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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1 10 inch whole wheat tortilla

1/2 cup chunky salsa

1/4 cup refried black beans

1/4 cup smoked cheddar cheese -- grated

1/2 avocado -- sliced

1/4 red onion -- sliced

1/2 cup alfalfa sprouts

 

Spread the refried beans thinly over the entire tortilla. Sprinkle the

cheese over the beans. Arrange the avocado and onion slices over the cheese.

Spread the salsa over the onions and avocado. Sprinkle the sprouts on top of

the salsa.

Roll the tortilla -- Take one edge and tightly roll it into the center;

continue tightly rolling the remainder of the tortilla until reaching the

opposite edge.

Using a serrated knife, cut the tortilla roll diagonally into four equal

parts. Serve.

 

 

 

 

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Per serving: 91 Calories (kcal); 8g Total Fat; (70% calories from fat); 2g

Protein; 6g Carbohydrate; 0mg Cholesterol; 6mg Sodium

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

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tabbouleh Pitas

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Salads Sandwiches

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 cup boiling water

3/4 cup bulghur

1 1/2 cups fresh parsley -- chopped

3 medium tomatoes -- diced

1/2 medium green or red bell pepper -- chopped

1/2 cup green onions -- sliced

3 tablespoons fresh mint leaves -- chopped

1/3 cup lemon juice

2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon pepper

leaf lettuce

6 pita bread rounds

 

Pour 1 cup of boiling water over bulghur. Let stand for 15 to 20 minutes

or until water is absorbed.

Stir in parsley and next 8 ingredients. Cover and chill for 1 hour.

Place leaf lettuce on bread rounds. Top evenly with tabbouleh and roll.

Alternatively, place inside pita pockets.

 

 

 

 

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Per serving: 290 Calories (kcal); 6g Total Fat; (17% calories from fat); 9g

Protein; 53g Carbohydrate; 0mg Cholesterol; 697mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

White Bean Salad in Pita

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Rice Sandwiches

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup lemon juice

salt & freshly ground pepper to taste

2 cloves garlic -- minced

3/4 cup extra-virgin olive oil

2 15 oz. cans cannellini beans -- rinsed & drained

1/2 Vidalia onion -- chopped

1 tomato -- sliced

green leaf lettuce

8 pita rounds -- cut in half

 

In a medium bowl, combine lemon juice, salt, pepper, and garlic. Slowly

whisk in olive oil. Set aside half of this dressing to spoon onto sandwiches

later.

Add the beans and chopped onion to the remaining half of the dressing in

bowl and let sit for up to an hour at room temperature or refrigerate overnight.

When ready to serve, put slices of tomato and some lettuce into each pita

pocket. Spoon in marinated beans. Add more dressing if desired.

 

 

 

 

 

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Per serving: 356 Calories (kcal); 21g Total Fat; (51% calories from fat); 12g

Protein; 33g Carbohydrate; 0mg Cholesterol; 10mg Sodium

Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0