Best Garden Sandwich Recipes

GARDEN VEGETABLE SANDWICH

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.

GARDEN SANDWICH

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.

GARDEN TURKEY SANDWICH WITH LEMON MAYO

Steps:

• Stir lemon peel into mayonaisse. Spread on both slices of bread.
• Layer half of spinach leaves, turkey, tomato slices, and remaining spinach leaves on one slice of bread.
• Top with second slice of bread.

GARDEN-STYLE CLUB SANDWICH

Steps:

• Spread toast slices with mayo.
• Fill with remaining ingredients to make 2 sandwiches.

GARDEN TURKEY SANDWICH

Steps:

• Spread bread with dressing; sprinkle with dill weed.
• Fill bread slices with remaining ingredients.

GRILLED GARDEN SANDWICH

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.

GARDEN VEGETABLE GRILLED SANDWICH

Steps:

• Heat grill to medium heat.
• Grill vegetables 5 to 7 min or until crisp-tender, turning and brushing occasionally with dressing. Meanwhile, grill rolls, cut-sides down, 1 to 2 min. or until lightly toasted.
• Remove vegetables and rolls from grill. Cut mushrooms into thin strips. Separate onions into rings.
• Spread rolls with reduced-fat cream cheese; fill with grilled vegetables, tomatoes and 2% Milk Singles.

SEASIDE GARDEN SANDWICH

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.

SHREDDED GARDEN TEA SANDWICH

Steps:

• Place butter and nutmeg in a bowl; combine. Spread each slice of bread with nutmeg butter. Layer 4 slices with grated carrots, the sprouts, and grated cheese; top with second slice bread, butter side facing down. Trim crusts; cut sandwiches in half.

GARDEN FRESH SUMMER SANDWICH

Steps:

• Chop 4 strawberries and mash roughly.
• Add Neufchatel, mint, zest, salt and pepper and mix until combined.
• Spread strawberry mixture on toasted bread, add sliced cucumbers, sliced strawberries and watercress.

GRILLED GARDEN SANDWICH

Steps:

• 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.

GARDEN-LOVER'S TURKEY SANDWICH

Steps:

• Spread cut sides of bun with mayo.
• Fill with remaining ingredients.

GARDEN TUNA SANDWICH

Steps:

• 1. Combine the tuna, fennel, apple, may, vinaigrette, lemon juice, fennel seeds, coriander, zest, and salt and toss well. 2. Line each roll with a lettuce leaf. Spoon 1/2 cup tuna salad onto each sandwich and serve immediately

SEASIDE GARDEN SANDWICH

Steps:

• 1. Spread mayonnaise and Dijon mustard on one side of all 8 slices of bread.
• 2. 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.
• 3. 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 onion has too much "bite", tame it by rinsing it under cold running water or soaking it in a bowl of cold water for a few minutes. Pat dry before putting on your sandwich.

ROASTED GARDEN VEGGIE SANDWICH

Steps:

• Slice zucchini and eggplant lengthwise in 1/4-inch slices and tomatoes in 1/2-inch rounds. Line colander with eggplant and tomato slices and liberally sprinkle with salt. (This will help reduce the moisture.) Let drain for 10-15 minutes.
• In the meantime, cut the baguette in fourths and slice down the middle. Toast under the broiler. After they cool slightly spread goat cheese (or provolone cheese) on both sides.
• Line baking sheet with parchment paper. Rinse eggplant and pat dry with paper towels. Lay eggplant, tomatoes, and zucchini on parchment. Sprinkle with Italian season and a light drizzle of olive oil. Salt and pepper if desired.
• Place veggies under broiler and watch closely! Everyone's oven cooks differently but mine usually takes about 10-15 minutes. Remove from broiler and assembly the sandwiches. Starting with eggplant on the bottom, then zucchini, tomatoes, and fresh basil.