Seaside Garden Sandwich Recipes

Steps:

• Make It
• Heat grill to medium heat. Cut thin slice off top of garlic; discard. Place garlic, cut-side up, on sheet of foil; drizzle with 1 Tbsp. oil. Wrap in foil. Grill 15 min. or until tender. Carefully squeeze garlic cloves into small bowl. Add mayo and thyme; mix well.
• Toss vegetables with vinegar; grill 5 to 7 min. or until tender, turning frequently.
• Spread cut sides of baguette with mayo mixture; fill with vegetables and cheese.
• Brush outside of sandwich with remaining oil. Place on grill grate; top with grill press. Grill 4 to 5 min. on each side or until cheese is melted.

Steps:

• In a small bowl, mix the chopped tomato, grated cabbage, carrot, cheese and tomato ketchup together, along with salt.
• Cover one slice of bread with this vegetable mixture and season it with pepper.
• Now put the other slice of bread on top of the vegetable-covered one, and your sandwich is ready to eat!
• You can also grill this sandwich if you like, or top it with some more grated cheese and pop it in the oven for about 5-10 minutes at 350 C.

Steps:

• Spread mayonnaise and Dijon mustard on one side of all 8 slices of bread.
• Place a lettuce leaf on four slices of bread, then top with a slice of cheese. Then, on top of the cheese, add (in this order) one tomato slice, onion slices, cucumber slices, and avocado slices. Top with desired amount of sprouts.
• Add the second slice of bread to each sandwich (the mayo-mustard spread side down of course), and slice the sandwiches in half diagonally.
• TIP - If the raw onions have too much of a "bite", tame them by rinsing the slices under cold running water or soaking them in a bowl of cold water for a few minutes. Pat them dry before putting them on your sandwich.

Steps:

• Squeeze spinach to remove excess liquid; combine spinach and the next 6 ingredients (green onion thru salt) in a bowl; stir to combine; set aside.
• Saute mushrooms in 1 tablespoon butter in a skillet until tender; set aside.
• Spread 1 teaspoon softened butter on one side of each bread slice.
• Lightly brown 6 bread slices, buttered side down, on a hot griddle; remove from heat.
• Spread spinach mixture evenly on unbuttered sides of toasted bread; sprinkle with alfalfa sprouts, mushrooms, and sunflower kernels; set aside.
• Place 1 slice each of provolone, cheddar, and swiss cheese on unbuttered side of remaining 6 bread slices.
• Place bread, buttered side down, on hot griddle; cook over medium heat, just until cheese softens and bread lightly browns.
• To serve, put cheese-topped bread slices and spinach-topped slices together to make sandwiches.

Steps:

• Simply one slice bread with peanut butter, then layer of onions(sliced thin) then the cucumber (sliced thin, then the tomato (sliced thin) season with salt and pepper then cover with slice of bread with mayo on it.
• Slice in toast corners for ease of eating.
• Trust me it is yummi.

Steps:

• Mix all ingredients except buns.
• Fill buns with seafood mixture. Tuna Salad Filling: Substitute 1 can (9 ounces) tuna, drained, for the seafood. Stir in 1 teaspoon lemon juice. Chicken Salad Filling: Substitute 1 1/2 cups chopped cooked chicken or turkey for the seafood.