Sanswich recipes 1

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* Exported from MasterCook *

 

Grilled Chedder, Mustard and Chive Sandwiches

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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8 slices country-style white bread -- about 1/2 inch thick

8 ounces sharp cheddar cheese -- grated

4 tablespoons (1/2 stick butter)

1/4 cup regular or light mayonnaise

2 tablespoons minced fresh chives or green onions

1 tablespoon Dijon mustard

 

Mix mayonnaise, chives and Dijon mustard in small bowl. Season with generous

amount of pepper. Spread 1 side of each bread slice with mayonnaise mixture.

Divide cheddar cheese among 4 bread slices, then top with remaining bread,

mayonnaise side down.

 

Preheat oven to 250°F. Melt 2 tablespoons butter in griddle or heavy large

skillet over medium heat. Add 2 sandwiches; turn to coat with butter. Cook

until golden on each side and cheese melts, about 5 minutes per side.

Transfer to baking sheet. Keep warm in oven. Repeat with remaining 2

tablespoons butter and remaining sandwiches.

 

Source:

" Bon Appétit ,February 1997 "

 

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Per serving: 231 Calories (kcal); 19g Total Fat; (73% calories from fat);

14g Protein; 1g Carbohydrate; 59mg Cholesterol; 399mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

 

* Exported from MasterCook *

 

Mozzarella Sandwiches

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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Nonstick vegetable oil spray

8 half inch thick eggplant slices

4 quarter inch thick part-skim mozzarella cheese slices -- ( about

4 oz total )

2 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 garlic clove -- minced

4 large bunches arugula

2 large tomatoes -- coarsely chopped

3 tablespoons chopped fresh basil

2 tablespoons pine nuts -- toasted

 

Spray grill with oil spray and prepare barbecue (medium heat). Spray

eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill

until tender, turning occasionally, about 10 minutes.

 

Place 1 cheese slice atop each of 4 eggplant slices; top with remaining

eggplant slices. Grill until cheese melts, about 2 minutes.

 

Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper.

Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with

pine nuts. Top each with 1 eggplant sandwich.

 

 

Source:

" Bon Appétit , Cooking for Health, July 2000 "

 

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Per serving: 100 Calories (kcal); 9g Total Fat; (77% calories from fat); 2g

Protein; 4g Carbohydrate; 0mg Cholesterol; 7mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

 

* Exported from MasterCook *

 

Feta, Cucumber and Spinach Sandwiches in Pita

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Greek & Middle Eastern Sandwiches

 

 

Amount Measure Ingredient -- Preparation Method

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1 cup plain nonfat yogurt

1 garlic clove -- minced

1/4 teaspoon cayenne pepper

1 cup English cucumber -- coarsely chopped

1/4 cup oil-packed sun-dried tomatoes -- chopped and

drained

2 tablespoons chopped green onion

2 tablespoons chopped fresh mint

1 tablespoon red wine vinegar

1 teaspoon olive oil

1 package baby spinach -- (6 ounce)

2/3 cup crumbled feta cheese (about 3 ounces)

4 pita breads -- cut crosswise in half

 

 

Mix yogurt, garlic and cayenne in small bowl. Season with salt and pepper.

(Can be made 1 day ahead. Cover; chill.)

 

Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in

large bowl. Stir in spinach and feta cheese. Season to taste with salt and

pepper. Let stand while preparing pita bread.

 

Preheat oven to 350°F. Wrap pita breads in foil. Place in oven until heated

through, about 10 minutes. Fill pita halves with cucumber mixture. Spoon

some of yogurt dressing into each pita half. Serve, passing remaining yogurt

dressing separately.

 

Source:

" Epicurious "

 

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Per serving: 45 Calories (kcal); 1g Total Fat; (25% calories from fat); 3g

Protein; 5g Carbohydrate; 1mg Cholesterol; 44mg Sodium

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

Other Carbohydrates

 

 

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

 

 

 

* Exported from MasterCook *

 

Watercress Sandwiches with Chili Lemon Butter

 

Recipe By :Bon Appétit, Entertaining Made Easy, August 1996

 

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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6 tablespoons butter -- (3/4 stick) room temperature

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons jalapeño chili -- minced, seeded

1 1/2 teaspoons lemon peel -- finely grated

8 thin slices whole wheat bread

1 large bunch watercress -- (about 6 ounces), trimmed

 

Mix first 4 ingredients in small bowl until well blended. Season with salt

and pepper.

Spread chili-lemon butter on 1 side of each bread, dividing equally. Top

buttered side of 4 bread slices generously with watercress. Cover with

remaining 4 bread slices, buttered side down, pressing slightly to adhere.

Cut sandwiches in half and serve immediately.

 

 

 

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Per serving: 293 Calories (kcal); 20g Total Fat; (57% calories from fat); 6g

Protein; 27g Carbohydrate; 47mg Cholesterol; 474mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0