Danish Style Sandwich (open face)

Artisan rye bread
Smoked salmon
Butter lettuce
1 seedless cucumber, peeled and sliced thin
Light sour cream (about ¼ C)
Fresh dill, chopped fine
Pepper
Capers (optional)

Cucumber salad:
In a bowl place cucumbers, some sour cream, dill and a little pepper. Stir together.

Sandwich:
Place salmon on bread, followed by cucumber salad, butter lettuce and some capers if desired. I served them with beet salad and Cape Cod potato chips.

By: K2


Chopped Salad Sandwich

1 fennel bulb, chopped
3 or 4 (depends how big they are) carrots, peeled and chopped
5 celery stalks, chopped
1 yellow pepper, seeded and chopped
Olive oil
Dried herbs of choice
Dijon mustard
Champagne vinegar
Low-fat cheddar cheese (I like Cabot’s), cut into small cubes (use about 1/2 a brick)
4 Ciabatta rolls

Place all the chopped veggies in a bowl. In a small bowl, mix some olive oil (about 3 T or so), about 1 t of the mustard, a hint of vinegar and the herbs. Whisk until well incorporated. Let sit for a bit and then throw into bowl of veggies. Add the cheddar cheese cubes and mix all together. Split the rolls and take out some of the bread in the middle. Put a good heaping of veggies into the scooped-out rolls. Place the tops on and serve.

By: K2


Zucchini, Eggplant, and Basil Open Face Sandwich

1 small eggplant, peeled and chopped
2 small red peppers, seeded and chopped
Italian herb mix
Pecorino Romano cheese, grated (about 1 C)
Olive oil
Non-fat Greek yogurt (1 carton)
Basil - a big bunch
Whole wheat English muffins, split (I use a package’s worth)

Preheat oven to 350 degrees. Blend basil, some of the cheese, and some olive oil in a food processor. Add yogurt and blend until mixed well; set aside. Place muffins on a cookie sheet and bake until they start to get toasty (but not too much because they will get cooked some more). Let them cool for a bit.

Meanwhile, add some olive oil to a sauté pan and heat up. Add the eggplant and red peppers and dried herbs. Saute until soft (a bit mushy). Take off heat. Spread the yogurt mix on the muffins followed by the veggies. Top with more cheese. Bake for about 15-20 minutes (until warmed through and the cheese starts to get a little brown). Remove and serve.

By: K2


Semi-healthy Semi-McMuffin-ish Sandwich

Olive oil
4 slices multigrain sourdough bread
Bag of baby spinach
4 eggs
Bacon, about 8 slices
Low-fat cheddar cheese, shredded (I like Cabot’s)

Turn on oven to 350 degrees. Spray the bread with olive oil and toast in the oven on a cookie sheet - remove when done (leave oven on when they are done). Add some olive oil to a sauté pan and heat up. Add spinach and cook until just wilted; take off heat and transfer spinach to a dish. In the same pan, add more live oil and cook the eggs sunny-side-up or -down, whichever you prefer.  Cook bacon (I use the microwave). Assemble:  Place bacon on the bread, followed by egg, spinach and cheese. Place back in oven and cook for about 5-10 minutes (until cheese is melted).

By: K2


Flatbread with Pea Pesto and Asparagus

Fresh peas (a cup or two)
Sliced almonds (a small handful)
Mint (about 7-10 leaves, chopped)
Olive oil (a few tablespoons)
Salt (to taste)
6 pita or other kind of flatbread (I like Joseph's oat bran pitas)
Olive oil spray
Kalamata olives, sliced
1 bunch asparagus, steamed and chopped
Micro greens (I used broccoli)

Place peas, almonds, mint, olive oil and some salt into food processor. Blend until a paste forms. Spray pita with olive oil spray. Bake in 350 degree oven until crisp (I flipped then a few times as they baked). Remove from oven. Let cool a little. Spread the pea pesto on the pita. Add the asparagus, olives and last the micro greens. Yum.

By: K2


Grilled Veggie & Halloumi Open Faced Sandwich

Country bread, sliced
Halloumi cheese
Stuffed green olives (the big kind)
Summer squash, cubed
Grape tomatoes
Eggplant, peeled if the skin is thick, cubed
Lemon juice
Lemon zest
Olive oil
Pepper
A little salt
Fresh herbs of choice (e.g., thyme, oregano, parsley)
Light butter or olive oil

Combine lemon juice, zest, olive oil, pepper, salt and herbs for marinade. Place veggies in a zipper plastic bag and add marinade. Let sit for 4-6 hours. Turn bag over now and then. Skewer the veggies; each vegetable on its own skewers but add some olives to each skewer. Cook veggies and cheese on the grill followed by bread. Place everything on a platter (cut up cheese if the pieces are large). To eat, spread toasted bread with butter or some olive oil. Place some veggies and cheese on top. Yum.

By: K2


Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds

4 small zucchini, cut into 1/2-inch thick rounds (about 1 1/2 pounds)
2 tablespoons olive oil
Kosher salt
4 round, pocketless whole-grain pita
1/3 cup prepared hummus (I use roasted red pepper hummus)
1/4 cup crumbled goat cheese
2 cups baby arugula
1/4 cup chopped almonds
1 lemon, quartered, for serving

1. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.

2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.

By: Food Network Kitchen


Moroccan Pizza

6 light pita bread (I like Joseph's)
4 T tomato paste
2 t powdered Harissa
2 garlic cloves, minced
2 small eggplant, peeled and sliced thinly
1 zucchini, sliced thinly
¼ cup kalamata pitted olives, sliced in quarters
2 t caraway seeds
olive oil
fresh mint leaves, chiffenade

Pre-heat the oven to 350°F

Combine the tomato paste with the harissa and garlic;  smooth the tomato mixture over the pitas. Arrange the eggplant and zucchini on top; scatter with olives and caraway seeds. Drizzle over a little olive oil and place in pre-heated oven until pitas are crisp.

Remove from the oven and scatter with mint before serving.

Modified from Veggie Yum Yum

Veggie Vietnamese Sandwich

Package shredded carrots
1 lime - juiced
1/4 C vegan mayo
1 pkg veggie chicken nuggets
1 French baguette
1/2 C chopped cilantro
1.5 T sriracha sauce (or to taste)

Combine carrots and lime in a bowl and marinate 15-30 minutes. Stir together the mayo (I used some olive oil based mayo and plain, non-fat Greek yogurt; made more like 1/2 C) and sriracha sauce in another bowl. Cook veggie chicken nuggets (I used the breaded style). Cut baguette into sandwich sizes. Spread mayo mixture on sandwiches. Add carrots, "chick-n" and some cilantro. Add more sriracha if desired.

Original version of recipe from Vegetarian Times