Guest guest Posted December 23, 2008 Report Share Posted December 23, 2008 My favorite is broiled red pepper, portabello mushroom with sprouts and horseradish sauce Elizabeth On 12/23/08, ZippyPo <joestud469 wrote: > My favorite sandwich is a Hummus Wrap. > I usually make the hummus myself. > The way I usually make it is a nice organic wheat wrap, hummus, red > leaf lettuce, onions,some kind of hot pepper,and a Santa Fe type > dressing. > Also sometimes I will add tomato or shredded carrots. > > Hummus or Garbanzo's are perfect you can make them so many different > ways. > Peanut Hummus next week for me. > > Experimenting with sprouted breads lately. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2008 Report Share Posted December 23, 2008 The best sandwich... ever... hands down. I add mushrooms to mine. My meat eating family lovessss this... California Grilled Veggie Sandwich Allrecipes - 1/4 cup mayonnaise - 3 cloves garlic, minced - 1 tablespoon lemon juice - 1/8 cup olive oil - 1 cup sliced red bell peppers - 1 small zucchini, sliced - 1 red onion, sliced - 1 small yellow squash, sliced - 2 (4-x6-inch) focaccia bread pieces, split horizontally - 1/2 cup crumbled feta cheese DIRECTIONS 1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. 2. Preheat the grill for high heat. 3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside. 4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2008 Report Share Posted December 23, 2008 Three cheers for the horseradish! I love it! sue Elizabeth Jamros wrote: > > > My favorite is broiled red pepper, portabello mushroom with sprouts > and horseradish sauce > > Elizabeth > > On 12/23/08, ZippyPo <joestud469 > <joestud469%40>> wrote: > > My favorite sandwich is a Hummus Wrap. > > I usually make the hummus myself. > > The way I usually make it is a nice organic wheat wrap, hummus, red > > leaf lettuce, onions,some kind of hot pepper,and a Santa Fe type > > dressing. > > Also sometimes I will add tomato or shredded carrots. > > > > Hummus or Garbanzo's are perfect you can make them so many different > > ways. > > Peanut Hummus next week for me. > > > > Experimenting with sprouted breads lately. > > > > > > > > > ------ > > > > Checked by AVG - http://www.avg.com > Version: 8.0.176 / Virus Database: 270.10.0/1862 - Release 12/23/2008 12:08 PM > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2008 Report Share Posted December 23, 2008 Ingredients: Kalamata Olive Bread [or whatever good crunchy bakery bread you love] Artichoke Puree w/olive oil Olive spread Sundried Tomato spread Italian parsley 1/4 lemon if available 1 garlic clove, raw Sea Salt Pepper If you don't have the vegetable spreads available to buy, easy to make. Whatever you can acquire, whether marinated or canned black olives, I prefer Kalamata for this open sandwich. Canned artichoke hearts, and sundried tomatoes in a jar. Perfect. Whatever you have. Simply take olives, artichokes & sun-dried tomatoes...one fruit at a time, and combine with extra virgin olive oil in a food processor or blender and & pulse. Don't overdo it. Keep the chunks small, but don't pulverize. You want some moisture to soak into the bread. Slice Kalamata olive bread [or whatever] into 1/2 " crescents. Drizzle some olive oil on bread. Rub with raw garlic. Blast it with some lemon zest. Add a thin layer of sundried tomato spread. Add a layer of olive spread. Add a layer or artichoke spread. Grind some salt and pepper over the top. Place under broiler for 3-4 minutes. Or else microwave for 20 seconds. Pulse Italian parsley rough in food processor and sprinkle as garnish. Excellent w/fresh-brewed coffee w/vanilla bean for breakfast. [Really!] Excellent w/steaming hot tomato soup or vegetable chowder for lunch. Excellent w/red wine, prosecco/cava for hors d'oevres before dinner. Sometimes, I indulge in the middle of the night :) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 24, 2008 Report Share Posted December 24, 2008 My favorite sandwich is smooth peanut butter (organic now) on toasted, thinly-sliced bread (usually whole grain, possibly home-made) with sliced dill pickles. I like the " baby whole Kosher dills " the best--sliced just for the sandwich. The already-sliced ones and the " spears " or long slices tend to be mushy, but the " baby dills " are crisper. When I was in 2nd grade, Mom was trying to be frugal to pay off a Christmas gift she'd bought for Dad. She hadn't gone back to teaching yet (my sister was still very young). To make her credit card payments, she scrimped on the school lunch money we usually spent every week and had my brother and me take sack lunches to school. They weren't bad lunches--often a thermos of soup accompanied a sandwich and maybe a cookie and a piece of fruit or raw carrot/celery thing. We weren't vegetarian, but " lunch meat " for sandwiches was more expensive than Mom liked, so it was often peanut butter--with jelly,--or with pickles. We had sweet pickles, but I soon learned to like the dill ones with my peanut butter. The bread then was, alas, the dull, squishy white bread that almost every baby-boomer in my class thought was just wonderful. It was later on, when the good wheat bread began making its way into our food supply that I began making my " PBP " sandwiches with whole grain bread. Dad loved his gift (a power saw, handyman that he was) and Mom paid off the credit purchase, and the end result was the discovery of a sandwich combination that I go for for the best-ever " comfort food " fix! --Best wishes to all! Laura B. (a mid-50's baby-boomer) from central Illinois Quote Link to comment Share on other sites More sharing options...
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