Avocado And Sprout Club Sandwiches Recipes

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VEGGIE LOVER'S CLUB SANDWICH

Stacked high with veggies, this sandwich is as appealing to look at as it is to eat. With luscious avocado spread and smoky tofu, there's no bacon or deli meat required.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14



Veggie Lover's Club Sandwich image

Steps:

  • Squeeze or scoop the avocado from the skin into a small bowl. Mash with a fork and stir in the vinegar, oregano, yogurt and garlic to make a smooth spread. Thinly spread the avocado mixture onto one side of each slice of bread.
  • Top 4 of the slices of bread with the arugula, tofu, onions and sun-dried tomatoes. Place 4 of the remaining slices on top, avocado-side down. Top with the cucumbers, pepperoncini, provolone and roasted peppers. Place the remaining bread slices on top, avocado-side down.
  • Insert bamboo picks into each sandwich, cut in half on the diagonal with a bread knife and serve.

Nutrition Facts : Calories 389 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 923 milligrams, Carbohydrate 49 grams, Fiber 9.5 grams, Protein 23 grams, Sugar 12 grams

1/2 Hass avocado, pitted
2 tablespoons white balsamic or white wine vinegar
1 tablespoon finely chopped fresh oregano
1 tablespoon fat-free plain Greek yogurt
2 large cloves garlic, minced
12 slices whole wheat or sprouted grain bread, lightly toasted, if desired
1 cup packed baby arugula or mizuna
2 1/2 ounces thinly sliced ready-to-eat smoked tofu or smoked mozzarella cheese
1/2 cup thinly sliced red onion
1/3 cup packed sun-dried tomatoes, fully rehydrated
1/2 cup thinly sliced unpeeled English cucumber
1/3 cup thinly sliced pepperoncini (about 1 ounce)
2 1/2 ounces thinly sliced provolone
1 large freshly roasted orange or red bell pepper, cut into 12 pieces, or 1/3 cup store-bought roasted peppers

AVOCADO-AND-SPROUT CLUB SANDWICHES

One of the golden rules of sandwich making is to use contrasting flavors and textures. Consider the classic California vegetable sandwich, which wouldn't be the same without crunchy sprouts, creamy avocado, sharp radish, and tangy goat cheese. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 7



Avocado-and-Sprout Club Sandwiches image

Steps:

  • Slice vegetables into thin rounds or matchsticks, as desired; tear lettuce and slice avocados. Dividing evenly, layer vegetables on 8 toast slices. Top with sprouts. Spread goat cheese on remaining 4 toast slices; then drizzle with oil, and sprinkle with salt and pepper.
  • Stack sandwiches so that each has two layers of vegetables and one of cheese (cheese side down). Cut in half and serve.

Assorted vegetables, such as cucumbers, red onions, lettuce, carrots, and radishes
2 ripe but firm avocados, halved, pitted, and peeled
12 slices whole-grain bread, toasted
4 ounces alfalfa, clover, or garbanzo sprouts
8 ounces fresh goat cheese, room temperature
Olive oil, for drizzling
Kosher salt and freshly ground pepper

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