Guest guest Posted August 31, 2001 Report Share Posted August 31, 2001 Open-Faced Crispty Tortilla Sandwiches Roasted Red Bell Pepper Sauce Sun-Dried Tomato Pesto Vegetarian Pan Bagnat Warm Veggie Hoagies * 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 (excluding unknown items): 462 Calories; 23g Fat (44.8% calories from fat); 8g Protein; 57g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 447mg Sodium. Exchanges: 2 1/2 Grain(Starch); 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 (excluding unknown items): 130 Calories; 14g Fat (91.3% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 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 (excluding unknown items): 144 Calories; 14g Fat (82.0% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 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 * 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 (excluding unknown items): 144 Calories; 14g Fat (82.0% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 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 * Exported from MasterCook * Sun-Dried Tomato Pesto Recipe By :Vegetarian Sandwiches, Paulette Mitchell Serving Size : 0 Preparation Time :0:00 Categories : Vegetarian Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sun-dried tomatoes, oil-packed -- drain & reserve oil 1 tablespoon reserved oil from sun-dried tomatoes 1 tablespoon concentrated tomato paste 1 tablespoon lemon juice 2 cloves garlic OR 1 tsp. prepared minced garlic 1/4 teaspoon freshly ground pepper -- or to taste 1/4 teaspoon red pepper flakes -- or to taste salt to taste 1 tablespoon minced fresh flat-leaf parsley Process all the ingredients, except the parsley, in a food processor until smooth. Stir in the parsley. Taste and adjust seasoning. S(ISBN): " 0-8118-2501-9 " Copyright: " 2000 " Yield: " 1/2 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 4g Fat (41.8% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat. NOTES : This pesto will keep for up to one week in a tightly covered container. For longer storage, freeze it in a small container for up to 2 months. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian Pan Bagnat Recipe By :Vegetarian Sandwiches, Paulette Mitchell Serving Size : 2 Preparation Time :0:00 Categories : Vegetarian Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- VINAIGRETTE: 2 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar 1 clove garlic -- minced 1/2 teaspoon Dijon mustard 1/2 teaspoon sugar salt & freshly ground pepper to taste ****************************** 1 6-inch round country bread roll (such as French boule) -- sliced horizontally FILLING: 1/2 cup canned Fava beans -- drained & rinsed 1/2 cucumber -- peeled & cut into 1/8 " thick slices 1/2 green bell pepper -- seeded, deveined & cut into 1/4 " wide strips 1/4 cup small black olives -- (preferably nicoise) pitted & halved 1 2 oz can pimientos -- drained & cut into thin strips 4 red onion slices -- (thin) 2 hard-cooked eggs -- cut into 1/4 " slices freshly ground pepper to taste 1 tomato -- cut into 1/4 " slices 6 large basil leaves -- torn TO MAKE THE VINAIGRETTE: Whisk all the ingredients together in a small bowl. Taste and adjust the seasonings. Remove some of the soft bread from the inside of the roll. Brush the cut surfaces with the vinaigrette. TO MAKE THE FILLING: Combine the beans, cucumber, bell pepper, olives, and pimientos in a medium bowl. Toss with the remaining ingredients. Spoon the bean mixture into the bottom bread shell. Top with the onion and egg slices; sprinkle with pepper. Add the tomato slices and basil leaves. Top with the other bread shell, press gently, and wrap tightly with several layers of plastic wrap. Refrigerate for at least 1 hour. If possible, let the sandwich stand at room temperature for half an hour before serving (or wrap in plastic and refrigerate for up to 4 hours). Use a serrated knife to slice the roll in half to make 2 sandwiches. VARIATIONS: Add or substitute other typical Provencal ingredients such as artichoke hearts, celery hearts, roasted red peppers, mushrooms, capers, and greens. Spread the bread with fresh white goat cheese or add crumbled feta or thin slices of mozzarella cheese. S(ISBN): " 0-8118-2501-9 " Copyright: " 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 817 Calories; 23g Fat (24.9% calories from fat); 22g Protein; 132g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 1557mg Sodium. Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 26000 0 0 0 0 900160 0 0 0 0 0 0 * Exported from MasterCook * Warm Veggie Hoagies Recipe By :Vegetarian Sandwiches, Paulette Mitchell Serving Size : 2 Preparation Time :0:00 Categories : Vegetarian Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SPREAD: 2 tablespoons Sun-Dried Tomato Pesto 2 tablespoons mayonnaise pinch red pepper flakes ******************************** 2 6-8 inch hoagie buns -- halved horizontally ******************************** VEGGIE FILLING: 1 tomato -- cut into 1/4 " slices dash salt & freshly ground pepper 2 slices red onion -- (1/8 " thick slices) separated into rings 1/2 cup thinly sliced mushrooms 1/4 green bell pepper -- seeded, deveined & cut into 1/4 " wide strips 1/2 cup coarsely shredded mozzarella cheese 1/4 cup sliced ripe olives 1 cup finely shredded lettuce TO MAKE THE SPREAD: Stir all the ingredients together in a small bowl. Taste and adjust the seasoning. Spread the cut sides of the buns with the spread. Top each bottom bun half with half of the filling ingredients in the order listed. Top each with an upper bun half, spread side down. Fasten with long sandwich picks and cut in half diagonally. TO HEAT: Place the sandwiches between 2 paper towels in a microwave. Heat on high for 1 minute or until the buns are warmed and the vegetables are still crunchy. (Heating longer will make the buns soggy.) VARIATION: Substitute slices of white or whole wheat bread for the hoagie buns. S(ISBN): " 0-8118-2501-9 " Copyright: " 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 505 Calories; 24g Fat (41.5% calories from fat); 17g Protein; 59g Carbohydrate; 7g Dietary Fiber; 30mg Cholesterol; 747mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 Fat. NOTES : Heating the sandwiches in a microwave makes the buns soft. For a crusty texture, individually wrap the sandwiches in foil and heat them in a preheated 350ºF oven for about 10 minutes or until the cheese is melted and the bread is crusty. To serve a crowd, multiply this recipe by 4 and substitute a loaf of Italian bread for the buns, then slice into sections for serving. Nutr. Assoc. : 0 0 0 0 0 905795 0 0 0 0 0 904977 0 922 920168 4924 * Exported from MasterCook * Sun-Dried Tomato Pesto Recipe By :Vegetarian Sandwiches, Paulette Mitchell Serving Size : 0 Preparation Time :0:00 Categories : Vegetarian Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sun-dried tomatoes, oil-packed -- drain & reserve oil 1 tablespoon reserved oil from sun-dried tomatoes 1 tablespoon concentrated tomato paste 1 tablespoon lemon juice 2 cloves garlic OR 1 tsp. prepared minced garlic 1/4 teaspoon freshly ground pepper -- or to taste 1/4 teaspoon red pepper flakes -- or to taste salt to taste 1 tablespoon minced fresh flat-leaf parsley Process all the ingredients, except the parsley, in a food processor until smooth. Stir in the parsley. Taste and adjust seasoning. S(ISBN): " 0-8118-2501-9 " Copyright: " 2000 " Yield: " 1/2 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 4g Fat (41.8% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat. NOTES : This pesto will keep for up to one week in a tightly covered container. For longer storage, freeze it in a small container for up to 2 months. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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