Sandwiches, Rolls and Wraps

[Guest guest]

Here are some great looking recipes from a little cookbooklet I picked up,

Pillsbury Farmer's Market Vegetarian.

 

Swiss-Broccoli-Tomato Melts

2 c. Coarsely chopped fresh broccoli

2 slices sourdough bread, lightly toasted

2 Tbl. fat free mayo or soy mayo

1 tsp. prepared horseradish

1 tsp. sweet honey mustard

1 c. sliced fresh mushrooms

4 slices yellow or red tomato

1 thin slice red onion, seperated into rings

4 thin slices low fat swiss cheese

In saucepan, combine broccoli and 1/2 c. water. Bring to boil. Reduce

heat; cover and simmer 2-3 in. Drain well. Place toasted bread slices on

ungreased cookie sheet. In small bowl, combine mayo, horseradish and

mustard; mix well. Spread mixture on each bread slice. Tope each bread

slice with mushrooms, cooked broccoli, tomato slices and onion rings. Top

each with 2 cheese slices. Broil 4-6 inches from heat for 2-4 min. or until

cheese is milted. Serve immediately. 2 sandwiches

 

 

 

Avocado, lettuce and tomato sandwiches

1/4 c. fat free mayo or soy mayo

2 Tb.l bacon-flavored vegetable protein bits

8 slices bread, toasted

4 lettuce leaves

1 avocado, pitted, peeled and sliced

1 lg. tomato, sliced

In bowl, combine mayo and vegetable protein bits; mix well. Spread mixture

evenly on 4 slices of the toasted bread. Layer lettuce, avocado and tomato

over mayo mixture. Top with remainng bread slices. 4 sandwiches

 

 

 

Garden Panini

1/4 c. cream cheese with garden vegetables (from 8-oz. tub) you could also

use soy cream cheese

2 (6-inch) prebked italian pizza crusts

1 c. fresh spinach leaves

4 thin slices tomato

1/2 med. yellow or orange bell pepper, cut into rings

8 think slices cucumber

Spread cream cheese evenly on bottoms of each pizza crust. On crust, layer

spinach, tomato, bell pepper and cucumber over cream cheese. Top with

remaining pizza crust, cream cheese side down. Cut into 4 wedges. 4

sandwiches; 2 servings

 

 

 

Moo Shu Veggie Wraps

1/4 c. purchased stir-fry sauce

2 tsp. cornstarch

3 c. shredded chinese cabbage

2 c. fresh bean sprouts

1 c. coarsely chopped fresh mushrooms

1/3 c. sliced green onions

2 md. carrots, coarsely shredded

1 md. red bell pepper, cut into thin strips

8 tsp. hoisin sauce

4 flour tortillas, heated

In bowl, combine stir-fry sauce and cornstarch; mix well. Spray 12 in.

nonstick skillet with nonstick cooking spray. Heat over med. heat until

hot. Add cabbage, bean sprouts, mushrooms, onions, carrots and bell pepper;

cook and stir 1 min. Add stir-fry sauce mixture; mix well. Cook and stir

1-2 min. Spread 2 tsp. hoisin sauce on each tortilla. Using slotted spoon,

top each with 1/4 of the vegetable mixture. Roll up each tortilla. If

desired, serve with additional hoisin sauce and chopped green onions. 4

wraps

 

 

 

Greek Veggie Wraps

Spread

2 ox. crumbled feta cheese

1/4 c. chopped pitted kalamata olives

1/4 c. fat free mayo or soy mayo

2 Tbl. chopped fresh parsley

Wraps

4 flour tortillas

8 leaves leaf lettuce

1/2 sm. zucchini, cut into julienne strips

1 lg. tomato, very thinly sliced

2 lg. pepperoncini chiles, drained, seeded, sliced

In bowl, combine all cheese spread ingredients; mix well. Spread cheese

spread evenly over each tortilla. Layer lettuce, zucchini, tomato and

chiles over spread. Roll up each tortilla, serve immediately. 4 Wraps