Tomato Cucumber And Guacamole Sandwiches Recipes

Steps:

• Spread 12 slices white and/or pumpernickel bread with mayonnaise. Top half of the bread with sliced tomato and cucumber or avocado. Season with salt and pepper and cover with the remaining bread. Trim off the crusts and slice the sandwiches in half. Pack in an airtight container or wrap in plastic wrap.

Steps:

• Spread avocado over 2 slices of toast. Top with tomato and shallot. Spread hummus over remaining toast slices; place on top of avocado toast, facedown on top of tomato layer.

Steps:

• Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

Steps:

• Using fork, mash avocado, lime juice, garlic and jalapeño in small bowl until almost smooth. Season guacamole with salt and pepper.
• Divide guacamole among all bread slices, spreading evenly (guacamole will be thinly spread). Place 5 tomato slices atop guacamole on each of 4 bread slices. Top each with 4 cucumber slices, then 2 onion slices, then cilantro. Top with remaining 4 bread slices, guacamole side down, pressing lightly. Cut sandwiches in half. (Can be prepared 3 hours ahead. Wrap in plastic; chill.)

Steps:

• Preheat the oven to 375 degrees F. Cut the top off the garlic head and drizzle with 1 teaspoon of the olive oil. Wrap in aluminum foil and bake until soft, about 45 minutes to 1 hour. Unwrap and allow to cool.
• Drain and rinse the beans. (Reserve 1/2 cup beans for the Round 2 Salad recipe.) Put them into a food processor along with 1/4 cup olive oil. Squeeze in the roasted garlic pulp and season with salt and pepper, to taste. Process until smooth and about the consistency of mayonnaise, adding some water if it's too thick. (Reserve 2 tablespoons of the hummus for the Round 2 Salad recipe.)
• Spread the hummus on each slice of bread. Top 4 slices of bread with the cucumber and tomato slices and cover with the remaining bread. (Reserve 1/2 of the cucumber and 1/2 tomatoes for the Round 2 Salad recipe.) Cut the sandwiches in half and wrap them well with waxed paper or plastic wrap.

Steps:

• Toast bread (if desired).
• Put mayo on slices of bread.
• Layer with Cucumber slices.
• Sprinkle Salt and Pepper, if desired.
• Layer with tomato slices.
• Put on the top piece of bread, and cut.
• Enjoy!

Steps:

• Mix mashed avocado and garlic salt together in a bowl; spread onto ciabatta bread. Layer tomatoes over avocado and top with black pepper.

Steps:

• Add lime juice, salt and red onion to mashed avocado and mix well.
• Spread mayo on toasted bread slices.
• Spread avocado mixture on one of the toasted bread slices.
• Add cucumber and sprinkle salt and pepper if desired.
• Add tomatos and sprinkle salt and pepper if desired.
• Sprinkle tomatoes with red wine vinegar.
• Top with other toasted bread slice.
• Cut on the diagonal and enjoy!

Steps:

• Spread butter over 4 slices of bread. Layer with cucumber and tomatoes; sprinkle with salt, pepper and mint. Top with remaining bread. If desired, cut each sandwich into quarters.

Steps:

• Lightly toast bread or roll.
• Toss avocado slices with a tiny bit of lemon juice to keep from getting brown.
• Spread some of the honey mustard on the bread.
• Place lettuce on bread, followed by tomato slices, cucumbers, red onion, and avocado slices.
• Drizzle remaining honey mustard over the vegetables.
• Top with sprouts and close up sandwich, securing with a toothpick.
• Note: To make honey mustard, combine honey and prepared yellow mustard together to taste.
• To make honey mustard salad dressing, simply add a little mayonnaise to the same mixture and thin with a tiny bit of milk if needed, to suit your taste.
• Of course, both honey mustard and honey mustard salad dressings are now sold in stores if you prefer to use ready made.