Guest guest Posted September 2, 2001 Report Share Posted September 2, 2001 Guess it's back to school season! Since several people have sent me e mail asking for these, I am sending them to the group. I know that many may have been posted before, but it was too much trouble to find out which ones. Mary Beth Abarbanel [mbinparis] Sunday, September 02, 2001 5:45 AM JJ Portable sandwiches and salads for lunches Ok, here are some ideas: I often use leftovers or something that was part of the evening meal the day before. The extra effort to make a lunch that is really good is a real luxury the next day. In our case, it is for survival. The only vege option at my daughter's school in Paris was frites ( French fries ) or a cheese sandwich. It did not take long before the other kids ( mostly American but lots of other nationalities ) were asking to share the " strange food " and take turns bringing in things. It was great, she got to try a lot of ethnic foods and the other kids realized that vege food was " OK " and diverse. If you can find someone to share your lunch at work or school, then you can make lunches half the time! No specific recipe but popular: Goat cheese or feta, kalamata olives and fresh tomatoes Buffalo milk mozzarella, fresh basil and tomato Avocado, spouts and cheese Marinated roasted eggplant slices with goat cheese Alternative butters to peanut butter-almond or cashew butter etc, side of pickles Brie on a baguette Not sandwiches but also popular lunches: Brown rice and leftover roasted veges with vinaigrette dressing Pita and raw veges with dips ( hummos or babaganosh....) Tabouli Gazpacho with garnishes ( sour cream , cilantro croutons ) Leftover curried veges with yogurt sauce ( raita ) Cottage cheese with chopped raw veges mixed in ( including tomatoes ) Cheese selection 2 or 3 with grapes and crackers or banquette ( we live in France ) Do it yourself Cesar salad ( washed and torn romaine, homemade croutons in a baggie, grated parmesan in a baggie, half a lemon, and some olive oil in a small jar. Cold leftover pasta especially pesto pasta * Exported from MasterCook * Avocado, Tomato, and Arugula Sandwiches Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small California Avocados peeled and divided 1 tablespoon lemon juice 2 tablespoons Dijon mustard 1/8 cup mayonnaise 12 sourdough bread slices 3 packages arugula -- (3/4 ounce) 4 tomatoes -- sliced 1 teaspoon salt 1/2 teaspoon pepper Process 1 avocado and next 3 ingredients in a food processor until smooth, stopping to scrape down sides. Spread mixture evenly onto bread slices. Top half of slices with arugula and tomato; sprinkle evenly with salt and pepper. Cut remaining three avocados into slices, and arrange on tomato; top with remaining bread slices. Serve immediately. Source: " Southern Living recipes " - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baby Spinach and Garbanzo Sandwich Filling Recipe By :Veggie Life Magazine, Spring 2001, page 81 Serving Size : 6 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped onion 1 teaspoon olive oil 1 clove -- chopped 2 cups baby spinach 15 ounces canned garbanzo beans -- drained 2 tablespoons tahini or nut butter -- (peanut or almond or cashew) 1 tablespoon water 2 teaspoons lemon juice salt and pepper -- to taste In a large nonstick skillet, over medium-high heat, sauté onion in oil until softened, about 2 minutes. Add garlic and sauté about 1 minute, until onion and garlic are golden. Add baby spinach and toss until just wilted, about 1 minute. Turn off heat and set aside. In a food processor or blender, process garbanzos until chopped, about 5 seconds. Add onion/spinach mixture, tahini or nut butter, water, lemon juice, salt, and pepper. Process until smooth, about 1 minute. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Sandwiches (with variations) Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, page 121 Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cheese Cheese is a natural with bread, it's versatile and it's very satisfying. Although cheese has been frowned upon because of its fat content and calories, it's still a good source of protein, not to mention calcium. Vegans and those who are allergic to dairy foods can approximate these sandwiches by using soy-based cheese. With its soft, runny cheese and crisp toast, the grilled cheese sandwich is a favorite-and for good reason. As the variations suggest, all types of breads and cheeses, not just white bread and orange Cheddar, can be used. Cook grilled cheese sandwiches over moderate heat so that the cheese melts and the bread toasts at the same time. Butter is the traditional cooking fat, but olive oil works with some cheeses. CHEESE, APPLE, AND WATERCRESS SANDWICH For this bright, fresh sandwich, spread 2 slices nutty sandwich bread such as oat, multigrain, or whole wheat with mayonnaise. Add thinly sliced Gruyere or Jack, thinly sliced unpeeled apple, and watercress. Top with the second slice of bread, cut in half, and serve. SMOKED MOZZARELLA SANDWICH WITH OLIVE PASTE AND ROASTED PEPPERS An impressive open-faced sandwich with big, bold flavors. Toast a piece of country bread, then cover it with a layer of Olive Paste, and thin overlapping slices of smoked mozzarella. Broil just long enough to soften the cheese, then crisscross with strips of roasted peppers. Spoon a little Pesto or Salsa Verde, over the top and shower with freshly milled pepper. Serve with a fresh, lightly dressed green salad. OPEN-FACED SANDWICH WITH BLUE CHEESE, PEARS, AND ROASTED NUTS Blue cheese, pears, and roasted nuts are always right together, whether in a dessert, a salad, or a sandwich. For cheese try Maytag, Gorgonzola Dolcelatte, Danish blue, or Cambazola: for fruit ,a crisp Asian pear-apple or tender juicy Comice or Bartlett. Accompany with a salad of frizzy endive (frisee) or Belgian endive dressed with a Walnut Oil or Hazelnut Oil Vinaigrette, (see separate recipes). Lightly toast semolina or country bread then cover with thinly sliced cheese. Sprinkle roasted walnuts or hazelnuts over the cheese and season with pepper and a little chopped chervil, tarragon, or parsley. Cover with sliced pears. LIMBURGER SANDWICH This is a cheese that seems to be appreciated by people like my father-in other words, those of an earlier generation, though if it were better known, I think many people of my generation would like it too. Alter making this sandwich for a photo shoot for Saveur magazine, the photographer and I sat down to feast on the props. We found this sandwich so delicious that I asked editor Christopher Hirsheimer for permission to use it here. Limburger is definitely a fragrant cheese, but it should be a little firm and have a good, clean scent that is appealing, not overwhelming. Spread French bread or a white country bread with butter. Add a few butter lettuce leaves, sliced tomato, and several good slices of Limburger. Top with very thinly sliced white or red onion and roasted crushed walnuts. Top with bread and enjoy this wonderful robust combination of elements. CLASSIC AMERICAN GRILLED CHEESE Put 3 or 4 thin slices of cheese between 2 slices of sturdy white or whole-wheat sandwich bread. Melt 2 or 3 teaspoons butter in a skillet just large enough to hold the sandwich, add the sandwich, and cook over medium- low heat until golden on the bottom. Remove, add more butter to the pan and cook on the second side until golden and the cheese is melted. Cover the pan to hasten the cooking. Slice in half and serve. Serve this favorite with a side of pickled vegetables, Sweet and Sour Quinces with Dried Fruit, (see separate recipe), or a mound of coleslaw. In the fall, wash it down with a glass of cold apple cider. GRILLED CHEDDAR ON RYE WITH ONION Use light or dark rye bread and a good aged Cheddar. Slice a small tomato into rounds and a small onion into thin wedges. Saute the onion in 2 teaspoons oil in a small skillet over high heat until golden, about 7 minutes. Season with salt and pepper. Build the sandwich this way: bread, a thin covering of cheese, the tomato, onion, another covering of cheese, and a second slice of bread. Cook on both sides in butter or olive oil. GRILLED FONTINA OR TELEME WITH SAGE LEAVES Fontina, creamy soft rice rind Teleme, and fresh sage seem to be made for each other. Halve a square of focaccia or cut 2 slices of country bread. Cover one piece with sliced Fontina or Teleme cheese. Sauté 6 fresh sage leaves in 1/2 teaspoon olive oil or butter until dark green and set them on the cheese. Cover with a few more slices of cheese and the second piece of bread. Cook on both sides in butter or olive oil. Delicious served with a fennel or mushroom salad. GRILLED CHEESE WITH SALSA Pico de Gallo, Tomato-Avocado Salsa, Tomatillo Salsa, and Green Chile and Mint Salsa, (see separate recipes), are all good matches with grilled cheese. Layer Muenster, Monterey Jack, or mild Cheddar between slices of white or wheat bread and cook in butter or oil. When done, remove the top and spoon on as much salsa as the sandwich will hold. Return the top and serve with plenty of napkins. Made with tortillas, you have a quesadilla. GRILLED CHEESE WITH CHILE AND CILANTRO Thinly slice Cheddar, Monterey Jack, or Muenster cheese. Spread 2 slices of bread with a layer of Harissa or pureed chipotle chile (see separate recipes). Top one piece with a few slices of cheese, then add fresh cilantro sprigs and sliced tomato, another slice of cheese, and the second slice of bread. Grill and serve with a side of Pickled Onions, or Pickled Carrots and Garlic with Cumin, (see separate recipes). GRILLED CREAM CHEESE SANDWICHES Cream cheese can be grilled, too, and it's very good this way since its delicacy sets off the flavor of the bread. Use a serious, nutty, multigrain bread; otherwise, pair it with savory condiments such as Tomato-Basil Pesto, or Salsa Verde (see separate recipes) or with sweet ones-a tart marmalade, fruit butters, and fresh fruits. Try making grilled cream cheese sandwiches with a fruit bread. They make an unusual brunch or breakfast offering. Just spread softened cream cheese between 2 slices of bread and fry in a small amount of butter over medium heat on both sides until the cheese has softened. 0 * Exported from MasterCook * Egg Salad Sandwiches Recipe By :Deborah Madison Serving Size : 2 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs -- hard-cooked 2 Tablespoons Mayonnaise -- or more if needed Salt Pepper -- freshly milled Parsley -- chopped 2 Teaspoons Chives -- minced - or - 1 Scallion -- finely chopped Mash the eggs with the mayonnaise, leaving as much or as little texture as you like. Season with salt and pepper to taste and stir in the parsley and chives. Other additions might include finely diced celery or green or yellow bell pepper, minced green chile, chopped watercress, diced jicama, or water chestnuts. All add crunch and color to the egg salad and expand its volume. A few drops vinegar or lemon give eggs a littlel sharpness if you've gone light on the mayonnaise. Egg Salad with Herbs Almost all herbs have an affinity for eggs. Use Herb Mayonnaise or Tarragon Mayonnaise with Capers, page 59, or add a few tablespoons chopped fresh herbs - marjoram, dill, chervil, tarragon, and arugula are particularly pleasing - to the eggs themselves. Nasturtium leaves and flowers, branches of salad burnet, flowering tips of lemon thyme, and garden cress are pretty as well as delicious. Egg Salad Sandwiches with Olive Paste Spread bread, toast, or crackers with a thin layer of Olive Paste, page 87, then mound the egg salad on top. the pungent olives really perk up the eggs. Egg Salad with Capers and Onions Mix the basic egg salad with 2 tablespoons finely diced onion or shallot, an equal amount of parsley, and 1 tablespoon rinsed capers. Egg Salad with Sprouts or Seedlings Sprouts with strong flavors, like leek, radish, and mustard, mounded on top of the egg salad, provide a fresh and assertive counterpoint to eggs. The same is true of garden seedlings such as arugula, leeks, radish, and scallions. Finely chop them and sprinkle them over the egg salad. Fried Egg Sandwich A great fast sandwich to make on the fly or when cooking has to be simple. Fry an egg (or just the whites) any way you like - with a soft runny yolk or a firm one. Season with salt and pepper and tuck it between two slices of toast. Keep it simple or add hot sauce, a slice of cheese, or a layer of sun-dried tomato paste or spicy Harissa, page 75. Frittata Sandwich Frittata sandwiches make a good solid item to pack for lunch or take on a picnic. Make any thin small frittata, pages 574 to 578, sandwich it between 2 slices of bread, toast, or split focaccia covered with a little mayonnaise, and that's that. * Exported from MasterCook * Eggplant, Tomato and Goat Cheese Sandwiches Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : French Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups chopped seeded tomatoes 1/4 cup chopped fresh basil 2 teaspoons red wine vinegar 1 large eggplant -- cut lengthwise into 1/2-inch-thick slices Olive oil 6 large 1/2-inch-thick slices country-style French bread 9 ounces soft mild goat cheese (such as Montrachet) Combine chopped tomatoes, chopped fresh basil and red wine vinegar in small bowl. Season mixture to taste with salt and pepper. Set aside. Prepare barbecue (medium-high heat) or preheat broiler. Brush 6 largest eggplant slices lightly with olive oil (reserve remaining eggplant for another use.) Brush bread lightly with olive oil. Grill eggplant and bread until golden, about 4 minutes per side for eggplant and 2 minutes per side for bread. Arrange bread slices on plates. Spread goat cheese over, dividing evenly. Top with eggplant slices. Season with salt and pepper. Using slotted spoon, mound tomato mixture on eggplant, spread to cover and serve. * 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 -------- ------------ -------------------------------- 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 " web site * Exported from MasterCook * Goat Cheese with Grilled Eggplant and Roasted Red Peppers on Olive Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce fresh goat cheese -- (2 tablespoons = 1 ounce ) 2 slices olive bread or any rustic country bread 3 1/4 inch grilled eggplant slices* 1/2 large roasted red pepper** 1 teaspoon lightly salted butter 1. Spread goat cheese on one side of bread. 2. Place eggplant and pepper on the other piece of bread. 3. Close sandwich. 4. Spread evenly 1/2 teaspoon of butter onto each slice of bread. 5. Grill over moderate heat for approximately 3-4 minutes. *To grill eggplant: Slice thinly, brush with olive oil, sprinkle with salt and pepper to taste, and grill or broil for 4-5 minutes. **To roast peppers (also available in jars): Hold peppers over a flame until blackened, place peppers in a paper bag, peel and discard skins when cooled. Source: " Epicurious " * Exported from MasterCook * Greek Style Bean Pitas Recipe By :Sierra Home Recipe Archive Serving Size : 0 Preparation Time :0:00 Categories : NEW Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked white pea beans 1 1/2 cups diced English cucumber 1 cup diced seeded tomatoes 1/2 cup diced sweet green pepper 1/2 cup crumbled feta cheese 1/3 cup diced red onion 1/4 cup chopped -- pitted black olives 2 tablespoons red wine vinegar 1 1/2 teaspoons dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 6 whole wheat pita 6 red or green leaf lettuce leaves Tzatziki sauce -- optional Combine all ingredients except pitas, lettuce, and tzatziki in a bowl. (May be made several hours in advance). Place lettuce leaves on top of flat pita. Spoon filling in the middle. Roll up sides of pita with bottom of pita smaller than the top. Wrap bottom of pita with wax paper for easy handling. Serve with tzatziki on the side. * Exported from MasterCook * Hummus Sandwiches Recipe By :Cooking Light Magazine, March/April 1992, page 87 Serving Size : 6 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 ounces canned garbanzo beans -- drained 1/4 cup lemon juice 3 tablespoons commercial tahini (sesame seed paste) 1/2 teaspoon pepper 1 clove garlic -- minced 3 7 inch pita bread rounds -- halved 6 leaf lettuce leaves 12 thin slices tomato 1 1/2 cups alfalfa sprouts Position knife blade in food processor bowl; add firsts ingredients. Process until smooth, scraping sides of processor bowl occasionally. Line each pita half with a lettuce leaf and 2 slices tomato; fill each with about 1/4 cup garbanzo bean mixture. Top each with 1/4 cup sprouts. Serve immediately. * Exported from MasterCook * Mediterranean Salad Pita Recipe By :Pita the Great, pg 94-95 Serving Size : 6 Preparation Time :0:00 Categories : Greek & Middle Eastern Quick Meals Salads Sandwiches Vegetarian Vegetarian Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head Romaine lettuce -- torn into pieces 3 small tomatoes -- diced into 1/2 inch pieces 12 ounces Feta cheese 1 English cucumber -- diced into 1/2 " pieces 1 small onion -- diced 1 green pepper -- diced into 1/2 " pieces 1/2 cup parsley -- chopped 6 radishes -- diced 1/3 cup olive oil 3 tablespoons fresh lemon juice 1 clove garlic -- minced 1 teaspoon dried mint flakes or 4 minced fresh mint leaves salt and pepper -- to taste 6 pieces Pita bread Combine ngredients excepting the pita, olive oil, lemon juice, garlic, salt, pepper and mint in a large salad bowl. Whisk together the olive oil, lemon juice, garlic, salt, pepper and mint in a small bowl. Pour dressing over salad and toss gently to coat. Adjust seasonings Serve salad and pitas for stuffing * Exported from MasterCook * Middle Eastern Sandwiches Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Greek & Middle Eastern Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pita pocket 1/4 cup hummus 1/3 cup tabouli 2 tablespoons Feta cheese -- crumbled 1 leaf romaine lettuce -- torn into pieces 1/4 tablespoon tomato -- chopped 1/4 cup alfalfa sprouts 1 tablespoon Greek olives -- chopped Lemon Dill dressing (see recipe) Cut top 1/4 from pita pocket and reserve for another use*. Open pocket and spread one side with hummus. Spoon in tabouli. Add remaining ingredients, drizzling salad dressing over all. This serves one, but is easily multiplied for many. * Broiled pieces of pita bread are excellent for dipping extra hummus. * Exported from MasterCook * Olive and Jarlsberg Salad Sandwiches Recipe By :Gourmet Magazine, August 1993 Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 inch round loaf of peasant bread 1/2 cup drained pimiento-stuffed green olives -- chopped fine 1/2 cup drained Kalamata -- pitted and chopped fine 2 1/2 cups grated Jarlsberg cheese (about 6 ounces) 6 ounces marinated artichoke hearts -- drained and chopped fine 1 cup drained bottled roasted red peppers -- chopped fine 2 cups packed fresh parsley leaves -- minced 1 tablespoon drained capers -- chopped fine 1/4 cup extra-virgin olive oil Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled). Provencal Eggplant and Tomato sandwiches with Garlic Mayo Recipe By :Vegetarian Pleasures, pg 105 Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Vegetarian Vegetarian Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup mayonnaise 1 medium eggplant -- peeled 1/3 cup parmesan cheese 1 teaspoon dijon mustard 2 cloves garlic -- minced 1 french bread loaf 2 medium tomatoes -- sliced Slice eggplant into 1/2 " slices. Soak in water for 1/2 hour and dicard water. Pat slices dry. Preheat the broiler. Using a pastry brush and 1/4 cup of the mayo, brush a thin layer of mayo on both sides of the eggplant slices. Dip the slices in parm cheese to coat. Broil on both sides until brown and tender, or about 10 minutes. Let cool to room temperature. Mix the remaining 1/2 cup mayo with the mustard and garlic. Cut bread lenghtwise and then into 4 sections. Coat insides of bread with gralic mayo and make sandwiches with eggplant and tomatoes NOTES : Eggplant slices can be prepared and broiled up to 24 hours in advance if desired. * Exported from MasterCook * Tomato Wonder Sandwich Recipe By :Didi Emmons Serving Size : 0 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons Hellmann's mayonnaise 1 teaspoon Dijon mustard 4 slices light sandwich bread 1 ripe tomato -- sliced Salt and fresh-ground black pepper to taste thinly sliced red onion In a small bowl, mix together the mayonnaise and mustard. Toast the bread. Then spread the mustard-mayo onto all four pieces of toast. Lay the tomato slices onto two pieces of bread, then salt and pepper the tomatoes, and top with the red onion. Put the sandwiches together, slice them in two, and serve. NOTES from author : Okay, so this one didn't require a grand diplome in cuisine, but it tastes so good that I had to include it. I usually enjoy this sandwich on two pieces of toasted scali bread before I start my shift at the restaurant. Scali bread is the Italian version of Wonder Bread with a few sesame seeds around the edges. Don't use expensive bread; you need the cheap, light, fluffy stuff to create this great gastronomic experience. I think Hellmann's mayonnaise tastes better than any other kind in this sandwich. * 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 -------- ------------ -------------------------------- 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. * Exported from MasterCook * White Bean Salad in Pita Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. * Exported from MasterCook * Avocado and Blue Cheese Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 1/4 cup white wine vinegar 1/2 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 2 tablespoons honey 2 garlic cloves -- pressed 1 teaspoon salt 1 1/2 cups pecan halves 2/3 cup sugar -- divided 2 California avocados -- peeled and chopped 1/3 cup crumbled blue cheese 8 cups mixed salad greens Whisk together first 7 ingredients. Remove 3 tablespoons vinaigrette, reserving remaining vinaigrette. Toss pecan halves with 3 tablespoons vinaigrette in a heavy-duty zip-top plastic bag; add 2 tablespoons sugar, tossing to coat. Spread pecans evenly onto a baking sheet. Bake at 350° for 10 minutes, stirring twice. Remove from pan; toss with remaining sugar, and cool. Stir avocado and blue cheese into reserved vinaigrette. Arrange salad greens on individual plates; sprinkle with pecans, and drizzle with vinaigrette. Source: " Southern Living recipes " * Exported from MasterCook * Fat Albert's Spinach salad Recipe By : Fat Albert's Restaurant, Berkeley, California Serving Size : 4 Preparation Time :0:00 Categories : Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large bunch Spinach -- washed well 6 tablespoons walnuts -- toasted 1 Red Onion -- sliced thinly 1/4 cup Black beans 4 ounces Feta cheese -- crumbled ground cloves 2 cloves crushed, cooked garlic or lefover baked garlic -- ( or garlic powder ) Tomatoes Cook the black beans in water or a pressure cooker according to whatever recipe you normally use for this. When the beans have been cooked, rinse, cool and toss with a small amt of ground cloves and garlic and just enough oil to moisten the beans Mix beans, cheese, spinach red onion, tomatoes and walnuts together. Toss with oil and vinegar or vinaigrette just before serving. * Exported from MasterCook * Fiesta Corn and Pasta Salad Recipe By :Shea MacKenzie Serving Size : 4 Preparation Time :0:15 Categories : Main Dish Salads Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces gemelli or other thin tubular pasta 1 tablespoon dry sherry 4 tablespoons olive oil 3 ears corn -- kernels removed 5 scallions -- chopped 3 tablespoons chopped marinated red peppers 1 clove garlic -- crushed 1 tablespoon minced fresh basil (or 1 teaspoon dried) 1/4 teaspoon crushed dried hot red chiles -- or to taste 1 1/2 tablespoons garlic vinegar 1 teaspoon dijon mustard 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1 head romaine lettuce -- washed and shaken dry In a large pot, cook the pasta until al dente. While the pasta is cooking, heat the sherry and 1 tablespoon of the olive oil in a large skillet. Add the corn, scallions, red pepper, garlic, basil and chiles. Saute over low heat for 5 minutes, stirring occasionally. Transfer to a large bowl and allow to cool. In a small bowl, whisk together the remaining alive oil, the vinegar, mustard, salt, and pepper until well emulsified. Set aside. Drain the cooked pasta, rinse under cold water, and drain again. Transfer to the bowl containing the vegetables. Add the vinegar-oil mixture and toss well. Line a large salad bowl with the lettuce and top with the vegetable mixture. Serve at room temperature. Description: " The cleanest, freshest taste is produces with fresh corn is used for this savory and uncomplicated summer pasta salad. " Cuisine: " Quick & Easy " Source: " The Garden of Earthly Delights Cookbook " * Exported from MasterCook * Seattle Chopped Salad Vege version Recipe By :Simply Classic ( Seattle Junior League ) Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Salads Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR SALAD... 1 head romaine lettuce -- finely chopped 4 plum tomatoes -- seeded, finely chopp 1 green pepper -- seeded and diced 1 cup Swiss or cheddar cheese -- diced fine 1 cup mozzarella cheese -- diced 1 cup very firm tofu ...or cheese of your choice -- diced 1 cup canned garbanzo beans -- drained 1/2 cup green onions -- thinly sliced FOR DRESSING 1/2 cup red wine vinegar 2 tablespoons lemon juice 3 cloves garlic -- minced 2 teaspoons oregano -- crumbled 1 teaspoon freshly ground pepper 1/2 teaspoon salt 1/2 teaspoon sugar 1 cup olive oil Chop ingredients...In order to maintain consistent texture, it is important to chop the salad ingredients by hand or by using a mandoline. Using a food processor or a Kitchen Aid mixer does not give a good result. For Dressing: Place Vinegar, lemon juice, mustard, garlic, oregano and sugar in blender or food processor with steel blade inserted. Blend for 30 seconds. Slowly drizzle oil until emulsified. Combine all ingredients in a large bowl and toss to mix. Pour dressing over and toss again to distribute evenly.. * Exported from MasterCook * White Bean Salad with Green Olives and Tarragon Recipe By :Deborah Madison Serving Size : 0 Preparation Time :0:00 Categories : Beans Main Dish Salads Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked white beans -- rinsed if canned 2 small celery ribs -- thinly sliced 15 Spanish green olives -- pitted and sliced 2 tablespoons chopped tarragon 1 tablespoon sherry vinegar 1 garlic clove -- minced 1/2 teaspoon paprika Salt and freshly milled pepper 4 tablespoons extra virgin olive oil -- up to 5T Put the beans in a bowl with the celery, olives, and tarragon and gently mix everything together. In a small bowl, combine the vinegar, garlic, paprika, and 1/4 teaspoon salt, then whisk in the oil. Taste and adjust the seasonings, then pour the dressing over the beans. Add pepper and mix gently again. Serve at room temperature. * Exported from MasterCook * Cold Oriental Noodles with Peanut Sauce Recipe By :Bon Appetit Serving Size : 8 Preparation Time :0:00 Categories : Asian Main Dish Salads Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound vermacelli 4 tablespoons sesame oil 1/2 cup peanut butter 1/3 cup tamari soy sauce 3 tablespoons rice wine 1 tablespoon water 1 1/2 tablespoons rice vinegar 1 tablespoon vegetable oil 1/4 cup peanuts 1 tablespoon brown sugar -- firmly packed 4 cloves garlic -- minced 1 teaspoon minced ginger 1/2 teaspoon red pepper flakes 1 cucumber -- peeled and seeded 4 scallion -- thinly sliced 1/4 cup cilantro -- chopped 1 cup carrots -- julienned 2 cans sliced water chesnuts -- drained Cut the cucumber into julienne pieces and set aside. Cook the pasta al dente. Drain and rinse under cold water. Drain very well again. Toss noodles with 2 tablespoons of sesame oil using your hands. Cover and chill up to 24 hours. Make sauce by combining remaining 2 tablespoons of sesame oil with other ingredients except cucumber, scallions, cilantro, carrots, water chesnuts, and peanuts. Beat until well mixed or blenderize ( can be stored up to 24 hours in refrig.) If trying to combine cold sauce with noodles, it sometimes helps to BARELY warm the sauce in the microwave before tossing with it with the noodles. Just before serving, gently toss the noodles with the sauce, cucumber,scallions, cilantro, carrots, water chesnuts,chicken and peanuts. NOTES : Use natural style peanut butter. Add more red pepper flakes to taste. JJ [dibranchia] Saturday, September 01, 2001 10:59 PM mbinparis RE: Sandwich fillings > > Mary Beth Abarbanel [mbinparis] > Friday, August 31, 2001 7:43 PM > Vege > Sandwich fillings > > > Here is one that I posted before. If you want vege sandwich > recipes and not > just fillings, let me know, I have many I could send you-at least 1 yrs > worth of teen vege lunch sandwiches...... > I would like to have them also! I am having trouble with my own lunches! JJ _______ Get your free @ address at Quote Link to comment Share on other sites More sharing options...
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