EASY BISTRO ARTICHOKE SANDWICH --- VEGETARIAN TOO!
There are many variations of this sandwich in California. This is a great lunch or easy dinner. French Rolls are found in the bread aisle and crisp up better than other breads. This recipe uses the hoagie sized roll. Very tasty! I believe that the people of Castroville, CA get credit for this one!
Provided by Wasyetz
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Thinly slice mushrooms, onion, tomato and set aside in separate piles.
- Drain artichoke hearts, but reserve liquid.
- Coarsely chop artichoke hearts.
- Split french rolls.
- Take artichoke liquid and brush the sides of the bread.
- On the bottom piece of bread put one quarter of the artichokes.
- Next add 1/4 of the mushrooms, onions, and then tomato to each sandwich.
- Top the veggies with 2 slices of provolone per sandwich.
- Sprinkle desired amount of crushed red pepper on top of the cheese and then place top on sandwich. Press down on sandwich slightly so that it does not fall over.
- Place on baking pan to bake. This generally takes 10 minutes. Watch closely!
ZUCCHINI AND CHICKPEA PATTIES (VEGETARIAN TOO!)
Inspired by a magazine, TRUE! They come out GREAT first time you do! Healthy, delicious, did I mention nutritious as well? Will someone be trying these soon? Only time will tell!
Provided by mickeydownunder
Categories One Dish Meal
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, COMBINE chickpeas (I used canned), breadcrumbs, grated zucchini, finely diced or grated cloves, cumin, cayenne, egg and coriander.
- HELPFUL HINT: With the back of a fork, break the chickpeas and make sure all ingredients are well combined.
- With hands, form into patties (Makes about 8).
- In frypan, heat pan, then oil (I used extra-virgin olive oil), FRY until brown; remove and place on paper towel to drain.
- I enjoy these with store bought Greek yogurt.
- ENJOY!
- NOTE: The patties are supposed to be slightly dry; may need to adjust/increase breadcrumbs slightly by 1/4 cup.
Nutrition Facts : Calories 176.4, Fat 7.4, SaturatedFat 1.1, Cholesterol 23.2, Sodium 249.1, Carbohydrate 22.5, Fiber 2.9, Sugar 1.9, Protein 5.5
PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS
Here's a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
- Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
- Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 636 milligrams, Sugar 6 grams, TransFat 0 grams
FRIED ARTICHOKE SANDWICH
The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.
Provided by Lauren Toyota
Categories Sandwich Vegetarian Vegan Artichoke Spring Summer Lunch Dinner Deep-Fry Fry Pickles Soy Free Tree Nut Free
Yield 4 sandwiches
Number Of Ingredients 18
Steps:
- To make the cabbage slaw, combine the purple cabbage with 1 tablespoon of the jalapeño ranch and all the lime juice in a mixing bowl. Set aside in the fridge while you prepare the fried artichokes.
- To make the fried artichokes, in a deep fryer or in a large heavy- bottom pot with a thermometer attached heat the fryer oil to 360°F. If using a pot, it should be around a third full of oil. Set aside a large baking sheet with a wire rack on top to place the fried artichokes on. Do not rest them on paper towels as they will become soggy.
- Drain the artichoke hearts from the can or jar and cut them in half if they're whole. Gently squeeze out any excess water from the artichoke pieces by patting between paper towels or with a clean tea towel so that the artichokes aren't super wet.
- To a large mixing bowl, add ½ cup of the gluten-free flour. In another large mixing bowl, whisk together the remaining ¾ cup of the flour, the cornstarch, sea salt, black pepper, smoked paprika, garlic powder, and cayenne.
- Once the oil is to temperature, add 1 cup of the club soda to the flour mixture to start and gently whisk until combined. Add more club soda as needed to ensure the batter is loose enough to dip and dredge the artichokes but thick enough that it sticks and doesn't run right off too much. (The amount of liquid varies, as I find gluten-free flours to have varying hydration levels.) Use one hand to coat 4 or 5 artichoke halves in the flour dredge and then coat one piece at a time in the liquid batter. Lift each piece from the batter and let the excess drip off. Quickly place the battered artichokes directly in the hot oil and fry the first batch for 4 to 6 minutes, until crispy and golden brown.
- Use a slotted spoon or a pair of tongs to place the artichokes onto the wire rack, and continue frying in batches.
- To make the sandwiches, lightly toast the buns. Spread the remain- ing jalapeño ranch on the inside of the top and bottom buns. Add the purple cabbage slaw to the bottom bun and top with pickles, 4 or 5 fried artichoke pieces, and the top bun.
ARTICHOKE TEA SANDWICHES
These tea sandwiches are extremely flavorful with a little kick to them! I like them so much that I make a batch and just make regular sandwiches for lunch. The spread can keep for several days in the fridge. This recipe came from my Saveur Magazine.
Provided by Grace Lynn
Categories Lunch/Snacks
Time 30m
Yield 20 sandwiches, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne. Season with salt and pepper.
- Divide mixture evenly among 10 slices of bread, top each with remaining bread slices and cut off crusts with a serrated edge knife. Cut each sandwich diagonally to create two triangles.
- Transfer to a platter and wrap in plastic wrap. Refrigerate for at least four hours or overnight to soften before serving.
Nutrition Facts : Calories 290.9, Fat 11.6, SaturatedFat 1.8, Cholesterol 7.6, Sodium 812.7, Carbohydrate 42, Fiber 5.6, Sugar 5.2, Protein 7
TOASTED ARTICHOKE SANDWICHES
Looking for a delicious meatless supper? You've found it with these quick-and-easy sandwiches! -Teri Lange, Schaumburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat., In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped., Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches., On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned.
Nutrition Facts : Calories 523 calories, Fat 35g fat (13g saturated fat), Cholesterol 48mg cholesterol, Sodium 1053mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein.
BBQ BISTRO SANDWICHES
I made this recipe for my husband when he said he wanted a sandwich, but also wanted to bbq. He couldn't make up his mind so I just combined the two! It turned out great! He brags to all his buddies about it! Suggestions: Grill the side with the cheese on it first, just to make sure it melts well Make sure the grill is on a relatively low heat Use Canola oil not olive oil, because olive oil is more likely to burn Lastly remember you can mix this up, use ham or cheddar or whatever! Though I do say don't substitute the yumm sauce! It's the only essential piece.
Provided by Little miss Crocker
Categories Lunch/Snacks
Time 11m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 8
Steps:
- Start by turning your bbq to a low heat and close the lid to let it heat up.
- Assemble sandwiches by spreading 1 tablespoon of yumm sauce on each piece of bread. Add roast beef, spinach, tomato, zucchini, and provolone.
- Brush bread liberally with oil
- Place onto the grill and let sit for 1-3 minutes or until you get defined grill lines and cheese melts.
- Remove, cut in half and enjoy!
Nutrition Facts : Calories 917, Fat 68.1, SaturatedFat 16.4, Cholesterol 119.1, Sodium 898.4, Carbohydrate 28.6, Fiber 1.9, Sugar 3.7, Protein 49.1
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