Veg Sandwiches--Open-Faced Crispy Tortilla Sandwiches

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* Exported from MasterCook *

 

Open-Faced Crispy Tortilla Sandwiches

 

Recipe By :Vegetarian Sandwiches, Paulette Mitchell

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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

2 7-inch flour tortillas

2 teaspoons olive oil

TOPPING:

1 tablespoon olive oil

3/4 cup diced red bell pepper

3/4 cup diced yellow bell pepper

3/4 cup diced green bell pepper

1/2 cup diced peeled zucchini

1/4 cup minced red onion

2 cloves garlic -- minced

OR 1 tsp prepared minced garlic

1 tablespoon fresh lemon juice

dash of salt & freshly ground pepper to

taste

1/4 cup Black Olive and Caper Spread

3 ounces fresh mozzarella cheese -- cut into 1/2 " cubes

1/2 cup Roasted Red Bell Pepper Sauce

fresh watercress or basil sprigs for

garnish

 

Preheat the broiler. Cut each tortilla into 4 wedges; lightly brush both sides

with olive oil. Place the tortillas on a baking sheet and prick the surfaces in

several places with a fork. Broil 4-5 inches from the heat source for about 1-2

minutes on each side or until lightly browned. Watch closely! Set aside on a

plate; they will be come crisper as they cool.

 

To make the topping: Heat the oil in the medium nonstick skillet over

medium-high heat. Add the bell peppers, zucchini, onion, and garlic. Cook,

stirring occasionally, until the bell peppers are tender, about 8-10 minutes.

Remove from the heat; stir in the lemon juice, salt, and pepper. Taste and

adjust seasonings.

 

Spoon some of the olive spread onto each of the tortilla wedges. Top with the

bell pepper mixture and dot with the cheese. Arrange on a serving plate,

drizzle with Roasted Red Bell Pepper Sauce, and garnish. Provide generously

sized napkins and eat the sandwiches with your fingers.

 

VARIATIONS: Substitute 1/4 cup Basil Pesto (page 16) for the Black Olive and

Caper Spread. Substitute 1/2 cup guacamole for

the Black Olive and Caper Spread and substitute 1/4 cup fresh white goat cheese

for the fresh mozzarella; omit the Roasted Red Bell Pepper Sauce.

 

S(ISBN):

" 0-8118-2501-9 "

Copyright:

" 2000 "

 

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

 

Per serving: 462 Calories (kcal); 23g Total Fat; (44% calories from fat); 8g

Protein; 57g Carbohydrate; 0mg Cholesterol; 447mg Sodium

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

1/2 Fat; 0 Other Carbohydrates

 

NOTES : Fresh mozzarella, available at an Italian market, cheese store, and the

specialty cheese section of the supermarket, is a soft white cheese with a

delicate texture and mild flavor, and it is very different from the type of

mozzarella often used on pizzas.

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

 

 

* Exported from MasterCook *

 

Black Olive and Caper Spread

 

Recipe By :Vegetarian Sandwiches, Paulette Mitchell

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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

1 4.5 oz can chopped ripe olives -- drained

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

2 teaspoons capers -- drained & rinsed

1 clove garlic -- minced

OR 1 tsp prepared minced garlic

dash of freshly ground pepper to taste

1 tablespoon minced fresh flat-leaf parsley

 

Process all the ingredients, except the parsley, in a food processor, until the

mixture in a coarse puree. Using a rubber spatula, scrape down the sides as

needed. Stir in the parsley. Taste and adjust the seasoning.

 

S(ISBN):

" 0-8118-2501-9 "

Copyright:

" 2000 "

Yield:

" 3/4 cup "

 

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

 

Per serving: 130 Calories (kcal); 14g Total Fat; (91% calories from fat); trace

Protein; 3g Carbohydrate; 0mg Cholesterol; 54mg Sodium

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

Other Carbohydrates

 

NOTES : This spread will keep for up to 3 days in a covered container in the

refrigerator.

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

 

 

* Exported from MasterCook *

 

Roasted Red Bell Pepper Sauce

 

Recipe By :Vegetarian Sandwiches, Paulette Mitchell

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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

1 roasted red bell pepper

OR jarred roasted red pepper, well-drained

1 tablespoon extra virgin olive oil

2 teaspoons fresh lemon juice

1 clove garlic

OR 1/2 tsp. prepared minced garlic

1 teaspoon sugar

1/4 teaspoon freshly ground pepper -- or to taste

1/8 teaspoon salt

 

Process all the ingredients in a blender or food processor until the mixture is

smooth. Taste and adjust the seasoning.

 

S(ISBN):

" 0-8118-2501-9 "

Copyright:

" 2000 "

Yield:

" 3/4 cup "

 

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

 

Per serving: 144 Calories (kcal); 14g Total Fat; (82% calories from fat); trace

Protein; 6g Carbohydrate; 0mg Cholesterol; 267mg Sodium

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

1/2 Other Carbohydrates

 

NOTES : This sauce will keep for up to 3 days in a tightly closed container in

the refrigerator.

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