Best Garden Fresh Subs Recipes

GARDEN FRESH SUMMER SANDWICH

Garden Fresh Summer Sandwich image

Use summer fruits and fresh veggies to make this sandwich. Whole, real foods that are great tasting is a great way to add something delicious and healthy into your diet. I use ezekiel bread (food for life) which is a sprouted whole grain bread that is free of flour and a complete protein.

Provided by BayLeigh Ann

Categories Lunch/Snacks

Time 10m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 7

Ingredients

8 large strawberries
4 ounces neufchatel cheese, softened
1 tablespoon mint, chopped
1 teaspoon lemon zest
1/2 seedless cucumber, thinly sliced
1 bunch watercress
8 slices whole grain bread, toasted

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.

Nutrition Facts : Calories 230.2, Fat 9.2, SaturatedFat 4.7, Cholesterol 21.6, Sodium 412.4, Carbohydrate 31.1, Fiber 5, Sugar 5.5, Protein 8.9

THE GARDEN

The Garden image

My all-time favorite sandwich. Jimmy's Serious Sandwiches, Little Rock AR; by way of Southern Living

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 (10 ounce) packages frozen chopped spinach, thawed
1/2 cup minced green onion
1/4 cup mayonnaise, plus
2 tablespoons mayonnaise
1 tablespoon minced green bell pepper
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 lb fresh mushrooms, sliced
1 tablespoon butter or 1 tablespoon margarine
1/4 cup butter or 1/4 cup margarine, softened
12 slices pumpernickel bread
3/4 cup fresh alfalfa sprout, washed and drained
2 tablespoons salted sunflower seeds
6 slices provolone cheese
6 slices cheddar cheese
6 slices swiss cheese

Steps:

Squeeze spinach to remove excess liquid; combine spinach and the next 6 ingredients (green onion thru salt) in a bowl; stir to combine; set aside.
Saute mushrooms in 1 tablespoon butter in a skillet until tender; set aside.
Spread 1 teaspoon softened butter on one side of each bread slice.
Lightly brown 6 bread slices, buttered side down, on a hot griddle; remove from heat.
Spread spinach mixture evenly on unbuttered sides of toasted bread; sprinkle with alfalfa sprouts, mushrooms, and sunflower kernels; set aside.
Place 1 slice each of provolone, cheddar, and swiss cheese on unbuttered side of remaining 6 bread slices.
Place bread, buttered side down, on hot griddle; cook over medium heat, just until cheese softens and bread lightly browns.
To serve, put cheese-topped bread slices and spinach-topped slices together to make sandwiches.

Nutrition Facts : Calories 679.2, Fat 43.4, SaturatedFat 23.2, Cholesterol 103.7, Sodium 1245.5, Carbohydrate 43.4, Fiber 8.2, Sugar 3.8, Protein 33.4