Best Garden Fresh Summer Sandwich Recipes

Roasted Garden Veggie Sandwich image

Provided by Cheryl Neubecker @KrazyKookin

Number Of Ingredients 9

1 - baguette
1 package(s) goat cheese or sliced provolone cheese, about 5 oz.
- olive oil, light
- Italian seasoning
1 - zucchini
1 - eggplant
2 - tomatoes
8-10 sprig(s) basil
- salt and pepper

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.

Garden Fresh Summer Sandwich image

Provided by BayLeigh Ann

Time 10m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 7

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