Best Garden Sandwich Recipes

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GARDEN VEGETABLE SANDWICH



Garden Vegetable Sandwich image

This is a very simple vegetable sandwich that's perfect for breakfast, or as a healthy snack at any other time of the day. Since the ingredients are so basic and readily available, it's immensely convenient for an energy booster anytime, anywhere! Besdies, it's quite a treat to the taste-buds as well :-)

Provided by Anu_N

Categories     Breakfast

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 8

2 slices whole wheat bread
1 small tomatoes, chopped
1 tablespoon cabbage, grated
1 tablespoon carrot, grated
2 tablespoons tomato ketchup (I prefer plain)
1 tablespoon cheddar cheese, grated (any other cheese will do as well)
1/2 teaspoon pepper (vary according to your liking!)
1/4 teaspoon salt (or, to taste)

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



Garden Sandwich image

Make and share this Garden Sandwich recipe from Food.com.

Provided by Masterchfjay

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

1 tomatoes
1 cucumber
1 onion
2 slices bread
1 teaspoon mayonnaise
1 teaspoon peanut butter
salt and pepper

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.

Nutrition Facts : Calories 297.6, Fat 6.7, SaturatedFat 1.4, Cholesterol 1.3, Sodium 415.8, Carbohydrate 54.4, Fiber 6, Sugar 15.9, Protein 9.3

GARDEN TURKEY SANDWICH WITH LEMON MAYO



Garden Turkey Sandwich With Lemon Mayo image

This is from the June '07 GoodHousekeeping magazine. Simple, healthy, and delicious. I added some alfalfa sprouts to mine and only used half the amount of spinach leaves.

Provided by ElaineAnn

Categories     Lunch/Snacks

Time 3m

Yield 1 serving(s)

Number Of Ingredients 6

1 teaspoon lemon peel, grated
1 tablespoon low-fat mayonnaise
2 slices whole grain bread
1 cup baby spinach leaves, loosely packed
2 ounces cooked turkey breast, sliced
1 small tomatoes, sliced

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.

Nutrition Facts : Calories 238.5, Fat 3.1, SaturatedFat 0.7, Cholesterol 47.1, Sodium 353, Carbohydrate 30.8, Fiber 5.8, Sugar 5.7, Protein 24.2

GARDEN-STYLE CLUB SANDWICH



Garden-Style Club Sandwich image

Find out how to make this tasty Garden-Style Club Sandwich. This Garden-Style Club Sandwich includes crunchy cucumbers, sliced tomatoes, turkey and bacon.

Provided by My Food and Family

Categories     Lunch

Time 10m

Yield 2 servings

Number Of Ingredients 7

4 slices whole wheat bread, toasted
2 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 large slices tomato
1/4 cup sliced cucumbers
2 lettuce leaves
12 slices OSCAR MAYER Selects Natural Slow Roasted Turkey Breast
4 slices cooked OSCAR MAYER Natural Smoked Uncured Bacon

Steps:

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

Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 990 mg, Carbohydrate 27 g, Fiber 4 g, Sugar 3 g, Protein 22 g

GARDEN TURKEY SANDWICH



Garden Turkey Sandwich image

This is your garden-variety turkey sandwich-and that's meant in the nicest possible way! Its veggie factor comes from cucumber and tomato slices.

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 1 serving.

Number Of Ingredients 7

2 slices white bread
1 Tbsp. MIRACLE WHIP Light Dressing
1/4 g dill weed
1 g lettuce leaf
6 slices OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast
4 g thin slices cucumber
1 g tomato

Steps:

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

Nutrition Facts : Calories 210, Fat 4.5 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

GARDEN VEGETABLE GRILLED SANDWICH



Garden Vegetable Grilled Sandwich image

Sliced zucchini and tomatoes make this grilled spicy cheese sandwich a must-try for vegetable lovers.

Provided by My Food and Family

Categories     Meal Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 slices red onion (1/4 inch thick)
2 portobello mushroom caps (4 inch)
4 slices zucchini (1/2 inch thick)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
4 whole wheat sandwich roll s
1/4 cup PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
1 tomato, cut into 4 slices
4 KRAFT 2% Milk Pepperjack Singles

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.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 810 mg, Carbohydrate 26 g, Fiber 4 g, Sugar 5 g, Protein 9 g

GRILLED GARDEN SANDWICH



Grilled Garden Sandwich image

Number Of Ingredients 11

What You Need
1 head garlic
2 Tbsp. olive oil , divided
3 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. fresh thyme
1 small each zucchini and yellow squash , ends trimmed, then each cut into 3 lengthwise slices
1 red onion , cut into 1-inch-thick slices
2 portobello mushroom caps (4 inch), cut in half
2 Tbsp. balsamic vinegar
1 French bread baguette (8 oz.), split
4 KRAFT Big Slice Colby Jack Cheese Slices

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 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

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

SEASIDE GARDEN SANDWICH



Seaside Garden Sandwich image

We used to take our kids for one last summer camping trip to the Pacific Ocean during the weekend before school started each fall. One of our favorite towns was Seaside, Oregon. And in Seaside, there was (and maybe still is...I don't know as I haven't been back there in over 10 years) a great little family-owned deli that served the most scrumptous sandwiches and soups. My favorite sandwich was their Garden Sandwich. YUM YUM YUM! I grabbed a take-out menu during one of our trips so that I could make the sandwich at home---no reason to wait another year to enjoy such a great sandwich!

Provided by Northwestgal

Categories     Lunch/Snacks

Time 10m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 10

8 slices sourdough bread
1/3 cup low-fat mayonnaise (more or less, as desired)
1/4 cup Dijon mustard (more or less, as desired)
4 romaine lettuce leaves
4 slices provolone cheese
1 large tomatoes, thinly sliced
1 red onion, thinly sliced (optional)
1 cucumber, peeled and cut in half and thinly sliced lengthwise
1 -2 avocado, peeled and sliced
1 (4 ounce) package bean sprouts (I actually prefer alfalfa sprouts (but use either, they're both excellent)

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.

Nutrition Facts : Calories 591.8, Fat 18.1, SaturatedFat 6.6, Cholesterol 19.3, Sodium 1089.8, Carbohydrate 85.1, Fiber 9, Sugar 7.9, Protein 26

GARDEN-LOVER'S TURKEY SANDWICH



Garden-Lover's Turkey Sandwich image

Eat without sacrificing big and bold flavors. Try our Garden-Lover's Turkey Sandwich for the perfect blend of veggies, cheese and meat. Have this sandwich with your favorite side of fruit or any of your favorites.

Provided by My Food and Family

Categories     Lunch

Time 10m

Yield 1 serving

Number Of Ingredients 6

1 thin whole-grain sandwich bun
1 Tbsp. KRAFT Mayo with Olive Oil Cracked Pepper Reduced Fat Mayonnaise
1/2 cup sliced grilled portobello mushrooms
2 roasted red pepper strips
2 oz. OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast
1 KRAFT Big Slice Swiss Cheese Slice

Steps:

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

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g

SHREDDED GARDEN TEA SANDWICH



Shredded Garden Tea Sandwich image

A slick of nutmeg-flavored butter holds these sandwiches together and keeps the bread from getting soggy.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 8

Number Of Ingredients 6

1/2 stick unsalted butter, softened
1/2 teaspoon freshly grated nutmeg
8 slices cinnamon-raisin bread
4 carrots, peeled and grated on the large holes of a box grater
1 cup clover or other large sprouts
3 ounces aged cheddar cheese, grated on the large holes of a box grater

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.

GRILLED GARDEN SANDWICH



Grilled Garden Sandwich image

With fresh veggies and melty cheese layered in a baguette, this summery sandwich is a grill's best friend.

Provided by My Food and Family

Categories     Meal Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 head garlic
2 Tbsp. olive oil, divided
3 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. fresh thyme
1 small each zucchini and yellow squash, ends trimmed, then each cut into 3 lengthwise slices
1 red onion, cut into 1-inch-thick slices
2 portobello mushroom caps (4 inch), cut in half
2 Tbsp. HEINZ Balsamic Vinegar
1 French bread baguette (8 oz.), split
4 KRAFT Big Slice Colby Jack Cheese Slice s

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.

Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 500 mg, Carbohydrate 40 g, Fiber 3 g, Sugar 3 g, Protein 14 g

SEASIDE GARDEN SANDWICH



Seaside Garden Sandwich image

When our kids were young, we would made sure to take them camping along the Pacific Ocean. One of our favorite towns to visit was Seaside, Oregon. In Seaside, there was (and maybe still is...I'm really not sure as I haven't been back there in years) a great little family-owned deli that served the most scrumptious sandwiches and...

Provided by Vickie Parks

Categories     Sandwiches

Time 10m

Number Of Ingredients 10

8 slice sourdough bread (lightly toasted, if desired)
1/3 c low-fat mayonnaise
1/4 c dijon mustard
4 romaine lettuce leaves
4 slice provolone cheese
1 large tomato, thinly sliced
1 red onion, thinly sliced
1 cucumber, peeled and cut in half and sliced lengthwise
1-2 avocados, peeled and sliced
4 oz bean sprouts (or alfalfa sprouts)

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



Roasted Garden Veggie Sandwich image

I love roasted vegetables but never made a sandwich with them before. This roasted vegetable sandwich is going to be a staple this summer. It's very fresh and filling. It's a great way to use some of the amazing summertime veggies. I tried this with Provolone, but next time I'm definitely going to use the goat cheese. So good!

Provided by Cheryl Neubecker @KrazyKookin

Categories     Other Main Dishes

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 TUNA SANDWICH



GARDEN TUNA SANDWICH image

Categories     Sandwich     Fish     No-Cook     Lunch

Yield 6 sanwiches

Number Of Ingredients 13

15 oz solid light canned tuna, drained
1/2 c. chopped fennel
1/2 Granny Smith apple, cored and chopped
1/3 c. light mayo
1 tbsp parsley vinaigrette
(juice of 1/2 lemon, 2 tbsp parsley, 1 tbsp honey, 1/4 c grapeseed oil)
1 tbsp lemon juice
1 1/2 tsp fennel seeds
1 tsp ground coriander
1 tsp lemon zest
1/2 tsp sea salt
6 split hot dog rolls
6 boston lettuce leaves

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

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