CALIFORNIA VEGGIE SANDWICH
Don't forget the vegetarians on your next picnic. This sandwich piles high crunchy cucumber, carrot, and radish and pairs them with creamy goat cheese, avocado, and sprouts for a sandwich that will please veggie-eaters from the West coast to the East coast.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1
Number Of Ingredients 9
Steps:
- Sprinkle onion slices with a few dashes red-wine vinegar; let sit 10 minutes. Lightly toast bread. Spread 1 slice with goat cheese and layer with cucumber, alfalfa sprouts, onions, avocado, and grated carrot and radish. Top with other slice bread.
Nutrition Facts : Calories 345 g, Fat 17 g, Fiber 11 g, Protein 13 g
CALIFORNIA SANDWICHES
Provided by Florence Fabricant
Categories dinner, lunch, main course
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat a grill or broiler. Mix the olive oil with the soy sauce and one tablespoon of the lime juice. Brush this mixture on the chicken and grill or broil the chicken until it is lightly browned and cooked through. Set aside.
- Halve the avocado, remove the pit and peel off the skin. Cut the avocado into slices and gently toss them with the remaining lime juice and the chili powder.
- Mix the yogurt with the sprouts and the grated carrot. Spoon this mixture on the slices of bread. Top six of the slices of bread with the avocado slices. Slice the chicken one-half inch thick against the grain and arrange the slices of chicken on the avocado. Cover with the remaining slices of bread, yogurt-side down. Cut the sandwiches in half and serve.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 17 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 376 milligrams, Sugar 7 grams, TransFat 0 grams
CALIFORNIA CHICKEN SANDWICHES
Dinner ready in 10 minutes! Serve your family with these chicken sandwiches layered with tomato and avocado.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In small bowl, stir together mayonnaise, onion, paprika, lemon peel and garlic with wire whisk.
- On 1 side of 6 bread slices, evenly spread mayonnaise mixture; layer with tomato, chicken and avocado. Top with remaining 6 bread slices. Serve immediately.
Nutrition Facts : Calories 270, Carbohydrate 26 g, Fat 1 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg
CALIFORNIA-STYLE HAM SANDWICH RECIPE
Check out this easy California-Style Ham Sandwich Recipe. This California-Style Ham Sandwich Recipe incorporates ham, avocado and MIRACLE WHIP Dressing.
Provided by My Food and Family
Categories Lunch
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 7
Steps:
- Spread toast slices with dressing; sprinkle with basil.
- Fill toast slices with remaining ingredients.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 15 g
CALIFORNIA CHICKEN SANDWICH
This comes from an issue of Cooking Light, vintage 1990's. Add 3 guests, a fruit salad, bottle of Chardonnay and setttle in for a long lunch.
Provided by Martini Guy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare citrus mayonnaise, combine first 5 ingredients in a small bowl.
- To prepare the sandwiches, sprinkle chicken with salt and pepper.
- Heat a large non stick skillet over medium-high heat and add chicken. Coat skillet with cooking spray if desired.
- Cook chicken 5 minutes on each side.
- Reduce heat to low.
- Cover and cook 5 more minutes until done. No pink is showing.
- Remove chicken from skillet and cut diagonally across grain into thin slices.
- Spread 1 tablespoon of citrus mayonnaise on each of 4 bread slices.
- Top with 1 lettuce leaf, 1 chicken breast half (sliced), 2 tomato slices, 2 avocado wedges and remaining bread slices.
- Add additional citrus mayonnaise to top bread slice if desired.
CALIFORNIA STEAK SANDWICH
Flank steak, Caramelized onions with Seasoned Arugula on Garlic toast. This sando is amazing ! It's 4 ingredients that absolutely sing harmoniously.
Provided by Kana K.
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together olive oil, soy sauce, lime juice and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes or up to 2 hours.
- Remove steak from marinade and pat dry with paper towels. Season lightly with salt (remembering there was soy sauce in the marinade) and pepper.
- To grill: Preheat grill to medium-high. Place on grill and cook steak to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.).
- To broil: Preheat oven broiler to high. Place steak on a sheet pan and cook, turning once halfway, until cooked to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.).
- For the onions: Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize. (I use a small metal skewer to hold the onions together) easier to flip over.
- For the Garlic bread: Combine the butter, chopped parsley and garlic in a food processor or with a mixer until smooth. Season with salt and pepper. Spread on both sides of bread and place in a pan over medium heat until toasted, flip and repeat.
- For the seasoned Arugula: Place in a bowl, lightly squirt some olive oil and season with salt and pepper.
- Garlic toast, arugula, steak and top the steak with the caramelized onions and the other piece of garlic toast -- enjoy!
Nutrition Facts : Calories 1063.9, Fat 75.5, SaturatedFat 32.9, Cholesterol 245.8, Sodium 2282.5, Carbohydrate 41, Fiber 2.9, Sugar 12, Protein 55.6
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CALIFORNIA VEGGIE SANDWICH RECIPE | BON APPéTIT
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4.4/5 (26)Author Chris MoroccoServings 4Estimated Reading Time 5 mins
- Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
- Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
- Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
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