Cucumber & Avocado Sandwich with a Cream Cheese & Dill Spread

Many non-vegetarian people people that we veggie people don’t like food. Or sometimes they think that we don’t eat yummy & fantastic things, so wrong…..

Spread the cream cheese/dill spread.

Add thinly sliced fresh, crisp cucumber slices. A sprinkle of black pepper and salt, to taste.

Layer on top the slightly firm avo’s. It can be a bit messy, so I don’t cut the sandwich.

EAT!

Cream Cheese Spread:
1 tub of whipped cream cheese
1/2 tsp dill

Put both in a bowl and mix well. Then it’s ready to spread!

You could also add sprouts or lettuce 🙂

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Open Face (no meat) Sandwich

What you will need to make a single sandwich:

Whole grain slice of bread-mine was quite long, about 7″
Balsamic vinegar
4 Tablespoons (more or less depending on the size of your bread) bean paste-Take a can of any white bean, drain, smash with fork. Can use at room temp, cold or warmed. Save the rest for more sandwiches.
Fresh, crisp, cucumber-peeled, sliced thinly. I cut my cucumber the length of my bread.
1 slice of provolone cheese
Small clump of alfalfa sprouts
1/2 half of a firm avocado
salt and pepper to taste

Sprinkle a little balsamic vinegar on your bread. Next, spread the bean paste to your liking (light or heavy). Lay down the cheese, thinly sliced cucumber, and sprouts. Now scoop out small bits of avocado and place on top of sprouts. Dust with salt and pepper to taste.

This is a nice serving of protein, veggie and grain! If my calculations are near accurate, I counted just about 425 calories for this meal. My bread and cheese were each 100 calories, half an avo is 140. Beans-about 60 calories, cucumber and sprouts about 25 calories together.

There you have it! Enjoy!

Vietnamese Lunch, Part 2

My daughter, her boyfriend and I went out to lunch in Alameda, California. We went to a Vietnamese place called Pho Singh http://www.phosinh.com The tofu sandwich was hands down the best sandwich I’ve ever had in my life! I was hesitant to order it at first because of all the carbs between the bread and the tofu. But to my surprise, this sandwich was worth every calorie and every single carb!

The bread was fresh, crispy outside, but soft at the same time! In the sandwich was tofu, long strips of skinned cucumber, green and red peppers, carrot sticks, cilantro and a fabulous anjou type of sauce. The sauce caused the sandwich to be slightly drippy, but oh man was it fantastic!

Grilled Cheddar, Tomato and Bacon Sandwiches

This is “comfort” food at its finest! Easy and delicious!
Life is good, eat cheese
Audrey~

Ingredients
•8 thick-cut bacon slices
•8 slices country-style sourdough bread (cut on deep diagonal into 5x3x1/2-inch slices)
•2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
•8 tomato slices, seeds removed, slices drained on paper towels
•4 tablespoons mayonnaise

Preparation

Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.

Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve

Read More http://www.epicurious.com/recipes/food/views/Grilled-Cheddar-Tomato-and-Bacon-Sandwiches-103128#ixzz2iCU7i7cz

Avocado, Bacon and Fig Sandwich!

http://www.brit.co/fab-sandwich/
Figs are in season and we’re making the most of the crop before summer turns into fall. Earlier this week we rounded up 20 amazing sweet and savory fig recipes, and now we have one of our own to add to the list. Introducing our FAB Sandwich! The combo of fig, avocado, and bacon will make you rethink your old BLT.

Ingredients:
– Figs
– Avocado
– Bacon
– Bread

Instructions:
1. Start cooking your bacon in the microwave or in a large skillet.
2. While the bacon is cooking, start prepping your other ingredients.
3. Slice the figs and avocados, and toast your bread.
4. Once bacon is crispy, assemble your sandwich—bread, bacon, avocado, fig, and bread.

Let’s get started with the recipe.

Start by gathering your ingredients.

Get the bacon frying before you start your other prep.

Slice the figs fairly thin but not so much so that they fall apart.

Slice the avocados in half and then in thin slices. Scoop out with a spoon.

Give your bread a good toast to medium brown.

Once the bacon is crispy and everything is prepped, start to assemble your sandwich. First, add the bacon.

Then add the avocado and finally the figs.

Ta-da! Easy peasy…and delicious! A bit salty and a bit sweet, this one might just become your new favorite sando.

Life is good, eat well
Audrey~

Roast Turkey Cuban Sandwich

I may be vegetarian, but I appreciate good food. And this is great food! Nothing weird in this sandwich. It actually reminds me of the version at Le Boulanger, here in the U.S., but better!!

Roast Turkey Cuban Sandwich

original recipe: http://www.closetcooking.com/2010/10/roast-turkey-cuban-sandwich.html

Ingredients:
•1 bun (sliced in half)
•1 tablespoon mayonnaise
•1 teaspoon dijon mustard
•1 tablespoon cranberry sauce
•2 slices roast turkey breast
•2 slices swiss cheese
•2 slices smoked ham
•2 slices dill pickle

Instructions:

1. Assemble the sandwich and brush the outside with a bit of oil.

2. Grill the sandwich until golden brown on both sides, about 1-2 minutes per side.