Posts tagged with Sandwiches

Meatless Monday recipe of the week: Grilled mozzarella sandwiches with tomato and basil tortellini soup

OK, fair warning: This probably isn't the healthiest Meatless Monday entry ever. We're sorry about that, but it is true that this weekly holiday isn't all salads and stir-fries.

In this case, it's a soup and sandwich affair, with both items heavily on the decadent side. Frozen cheese tortellini and prepared pesto punch up your basic tomato soup. Meanwhile, mozzarella and tomato slices make for a solid grilled sandwich.

Dip, if you like, but you can also eat them separately. We won't tell.

Grilled Mozzarella Sandwiches with Tomato and Basil Tortellini Soup

1 package (22 ounces) frozen cheese tortellini

2 cans (14.5 ounces) tomato soup

1/2 cup half-and-half

1 tablespoon prepared basil pesto

2 tablespoons unsalted butter, softened

8 slices country style bread

8 mozzarella slices

2 ripe tomatoes, sliced thinly

Prepare tortellini according to package directions. Heat soup in a large saucepan and add cooked tortellini, half-and-half and pesto. Simmer on low 5-10 minutes while you prepare sandwiches.

Spread butter on both sides of bread slices. Place two slices of mozzarella and a couple tomato slices on one slice of bread and top with another slice of bread. Place sandwich in a skillet over medium high heat and brown each side until golden and cheese in center has melted.

— Recipe from


Meatless Monday recipe of the week: Grilled Cheese with Cilantro Chipotle Pesto and Black Bean Spread

Organic Valley's Grilled Cheese with Cilantro Chipotle Pesto and Black Bean Spread (photo from

Organic Valley's Grilled Cheese with Cilantro Chipotle Pesto and Black Bean Spread (photo from by Sarah Henning

Yes, this is the third week in a row for a type of sandwich on the Meatless Monday blog. Truly, this is by design, because, honestly, when it's 100 degrees (or close to it) at dinnertime on a Monday, the idea of something complicated seems ridiculous.

Hopefully, these three sandwiches — Grilled Summer Squash and Brie Sandwiches and Open-Face Cucumber and Tahini Sandwiches and today's Grilled Cheese with Cilantro Chipotle Pesto and Black Bean Spread — are different enough that you don't mind.

What makes today's sandwich a bit different than the other two is that it happens to be a mishmash of summery flavors melted into a very traditional meatless meal — grilled cheese. It has a Latin kick and would work really well with a salad or grilled vegetables on the side.

Note: The pesto for this sandwich is cilantro-based, but if you happen to have a large influx of basil (I know I do), you can probably sub them out and play with what you have, though you might have to adjust the flavors a bit.

Grilled Cheese with Cilantro Chipotle Pesto and Black Bean Spread


1/4 cup toasted pumpkin seeds

2 teaspoons chopped canned chipotle in adobe sauce

1/4 cup grated parmesan

2 cloves garlic

1 bunch fresh cilantro (or 4-5 cups loosely packed)

1 teaspoon honey

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup olive oil

Black Bean Spread:

1 pint black beans (drained)

2 tablespoons lime juice

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

water as needed


2 organic sourdough bread slices

2-4 tablespoons pesto

2-4 tablespoons black bean spread

1-2 cheese slices

2 teaspoons butter

Pesto: In a food processor combine the pumpkin seeds, chipotle, parmesan, and garlic. Process for 15 seconds. Add the cilantro, salt, pepper, lemon juice, and honey. With the processor running, slowly add the olive oil until the pesto is fully pureed. Remove pesto from food processor and set aside or refrigerate until ready to use.

Black Bean Spread: In a food processor combine the black beans, lime juice, coriander, cumin, salt, and black pepper. Process until smooth. Slowly add water as needed to reach a spreadable consistency. Remove spread from food processor and set aside or refrigerate until ready to use.

Sandwich: Spread pesto on the inside of one slice of bread and top with the cheese slice(s). Spread black bean spread on the inside of the other slice and place bean-side down on top of the other slice. Melt butter in a skillet over medium heat. Grill sandwich in skillet until browned on both sides and cheese is melted. Cut and serve immediately.

— Recipe by Macon Luhning for

[1]: http://


Meatless Monday recipe of the week: Grilled Summer Squash and Brie Sandwiches

Whole Foods' Grilled Summer Squash and Brie Sandwiches.

Whole Foods' Grilled Summer Squash and Brie Sandwiches. by Sarah Henning

Last Meatless Monday, we did a sandwich. This time, we're doing one again and we're taking it outside.

This grilled sandwich features one of the season's most prolific offerings — zucchini squash. The squash is the hearty base of this sandwich, which also includes melt-in-your-mouth brie, fresh tomatoes, garlic and, if you prefer, sprouts.

It would go great with sweet corn and a salad on (yet another) hot summer night.

Grilled Summer Squash and Brie Sandwiches

2 zucchini or medium yellow squash, sliced lengthwise into 1/2-inch-thick slices

2 teaspoons extra-virgin olive oil

1/2 teaspoon coarse sea salt

1/4 teaspoon freshly ground black pepper

4 thick-cut slices round country bread (sometimes known as a boule)

1 large garlic clove, split

10 ounces Brie cheese, sliced

1 large tomato, sliced

1 cup sunflower, radish or other sprouts

Prepare a grill for medium-high-heat cooking or preheat the broiler. Brush squash with oil and sprinkle with salt and pepper. Grill or broil, turning once or twice, until tender and nicely browned, 6 to 8 minutes. Set aside.

Grill or broil bread until just lightly browned, about 1 minute per side. Rub bread on both sides with garlic; discard garlic. Cover tops of slices with Brie; place on a cool part of the grill and cover the grill (or broil) until the cheese is somewhat melted. Top with grilled squash, tomatoes and sprouts. Cut each sandwich in half and serve.

— Recipe from


Meatless Monday recipe of the week: Open-Face Cucumber and Tahini Sandwiches

Open-Face Cucumber and Tahini Sandwiches by

Open-Face Cucumber and Tahini Sandwiches by by Sarah Henning

In the heat of early summer, there's nothing more cooling than the cucumber. It's refreshing and terrific and — major bonus — you don't need to cook it.

Therefore, these sandwiches are the perfect quick dinner on a hot summer night. They're savory, sweet, cooling and just plain different.

Tahini is the seed butter that is the base for hummus, if you're having trouble placing it. Add in the aforementioned cukes, nutritious sprouts, hearty bread (untoasted, if you prefer), Asian flavors and sunny mandarin oranges and you've got yourself a meal.

Open-Face Cucumber and Tahini Sandwiches

1/4 cup tahini

1 cup mandarin oranges, drained and finely chopped

1 tablespoon rice vinegar

2 teaspoon mellow white miso

4 slices multi-grain bread, toasted

1 cucumber, thinly sliced

1 cup sunflower or mung bean sprouts

In a small bowl, whisk together tahini, oranges, vinegar, miso and 1 to 2 tablespoons water; spread evenly on bread. Top with cucumbers and sprouts and serve. Serves 4.

— Recipe from


Meatless Monday recipe of the week: Polenta and Pesto Sandwiches

I don't know about you, but my basil is already out of control. I've got two pots and they're just begging for use, even though we're barely into June.

If you have the same problem (and what a good problem to have!), you are probably already thinking about batches of pesto and caprese salad.

This Meatless Monday recipe is quick, easy and definitely takes care of your basil "problem." It's an ingenius melding of a bunch of ingredients that are just made for each other: filling polenta, summery basil pesto (try this recipe if you don't have a favorite recipe) and parmesan cheese.

Add a salad and you've got a simple, delicious Meatless Monday meal in no time flat.

Polenta and Pesto Sandwiches

1 tube organic polenta (16-18 ounces)

1/2 cup basil pesto

1/4 cup shredded parmesan cheese

Fresh basil leaves for garnish

  1. Heat oven to 350 degrees. Oil a baking pan, or line it with parchment paper.

  2. Slice the polenta (as you would a loaf of bread) into 1/3-inch slices. Make sandwiches by spreading pesto on the slices, sprinkling with parmesan on one slice and putting two slices together.

  3. Carefully transfer the sandwiches to the baking pan. Bake until hot, about 20-25 minutes. Serve immediately, garnished with fresh basil leaves.

Serving Suggestion: Substitute sun-dried tomato pesto or cilantro pesto for the basil pesto. Substitute thin wedges of provolone or other cheeses for the parmesan.

— Recipe by Terese Allen for


Meatless Monday recipe of the week: Avocado Sandwich

Nothing, absolutely nothing, is easier to "cook" for dinner than a sandwich.

It takes little time to prepare, usually all the ingredients are easily accounted for, and the result is totally customizable for any special tastes in your family.

Today being Memorial Day, there are generally barbecues going on and other activities. Thus, there's a good chance that you aren't cooking at home tonight, and if you are, you've already got a set menu. Totally understandable. But if you are at home and looking for a Meatless Monday recipe — or want to plan ahead for next week's Meatless Monday — give this sandwich a try.

It's got cheese and avocado, layers of crisp vegetables, and the ease of, well, a sandwich. It would make a great lunch, too, because of course, Meatless Monday doesn't just mean meatless dinner.

Avocado Sandwich

4 slices pumpernickel, rye or whole wheat bread

1 ripe avocado (peeled, pitted and mashed)

2 slices Gruyère or Swiss cheese

1 ripe tomato (small size, thinly sliced)

1 cucumber (small size, peeled and thinly sliced lengthwise)

1/4 red onion (small size, very thinly sliced)

Baby arugula (or sprouts)

Mayonnaise (to taste)

Arrange 4 slices of bread on a cutting board. Divide the avocado between two of the slices. Spread the remaining two pieces of bread with mayonnaise.

Working with the avocado bread slices, top each with a piece of cheese, followed by several slices of tomato and cucumber, then some of the onion. Arrange the arugula or sprouts on top.

Cover with the remaining bread and cut each sandwich in half. Serve immediately.

— Recipe from


Meatless Monday recipe of the week: Open-Face Veggie Melt with Herb Mustard Spread

April showers bring May flowers, right? If the storming this weekend has you feeling a little cold and damp on the last day of April, maybe it's time for a bit of comfort food.

A nice, warm, cheesy sandwich loaded with veggies and topped with a tangy mustard sauce probably sounds like it'll warm you right up, doesn't it?

This sucker also is perfect for using up stale bread and veggie leftovers, and if that weren't good enough, it's cheesy enough to trick kids into eating their veggies. All you have to do is make the sandwich base, whip up some sauce (only three ingredients) and top with the veggies and cheese of your choosing. The cheese hides the veggies from skeptical kids, while those who actually like veggies can chose their favorites to customize the sandwich.

Open-Face Veggie Melt with Herb Mustard Spread


Whole grain bread, sliced

Butter, softened Finely diced sweet onions (or chopped green onions)

2-3 vegetables, raw or blanched (*see below) Sliced chedder or or Muenster, Provolone, baby Swiss, or Monterey Jack

1/2 cup mustard (Dijon-style)

Mustard Spread 1/2 cup mayonnaise

1/2 cup sour cream

3-4 tablespoons chopped fresh dill (or tarragon, basil, or chives)

Heat oven or toaster oven to 350 degrees. Mix herb mustard spread ingredients in a bowl. For each serving, slather mustard sauce on two slices of bread. Cut one of the slices in half diagonally and lay the two halves atop the outer edges of the second slice, mustard side up, points facing outward.

Place on baking sheet and layer the veggies on the bread. Bake until veggies are heated, 12-15 minutes. Top with cheese slices and bake until cheese is melted and sandwich is hot, another 4-6 minutes. Serve immediately.


Blanched asparagus, chopped

Arugula leaves, cut into strips

Diced zucchini or yellow squash

Chopped broccoli florets

Thinly sliced mushrooms

Sliced or diced tomatoes

Diced cucumbers

Sliced avocado

Diced green, yellow, red or orange sweet peppers

Roasted sweet red peppers, cut into strips

Grilled eggplant, cut into strips

—Recipe by Terese Allen for


Meatless Monday recipe of the week: TLC Sandwiches

Some nights, it's just nice to have a big, ol' basic sandwich.

And if you want said sandwich but also to truly have a Meatless Monday experience, know that you don't have to be pigeonholed into peanut butter and jelly as your one and only dinnertime choice.

These tofu, lettuce and cucumber sandwiches are much more adult and dinner-like than plain PB&J and just perfect for a cool night when you're dreaming of summer.

TLC Sandwiches

1 (14-ounce) package extra firm tofu, drained

2 tablespoons liquid aminos

2 tablespoons nutritional yeast (available in bulk bins)

1 teaspoon pimentón (smoked paprika)

1 tablespoon water

Cooking spray

2 tablespoons light mayonnaise

8 slices your favorite sandwich bread, toasted

4 leaves romaine lettuce

1/2 seedless cucumber, thinly sliced

Wrap tofu snugly in 4 or 5 layers of paper towels and arrange on a plate. Cover with a second plate and balance a heavy can or two on top to weigh down the plate; set aside to drain for 20 minutes. Unwrap tofu and cut into 12 slices.

Preheat oven to 425 degrees. In a wide, shallow dish, whisk together liquid aminos, yeast, pimentón and 1 tablespoon water. Arrange tofu in dish, turn to coat well with marinade and set aside for 15 minutes. Spray a large baking sheet with cooking spray and arrange tofu slices about one inch apart in a single layer; spray all over with cooking spray.

Bake, flipping tofu halfway through, until firm and golden brown, about 30 minutes; set aside to let cool. Spread mayonnaise onto 4 bread slices, then top with lettuce, cucumbers, tofu and remaining bread and serve.

— Recipe from


Meatless Monday recipe of the week: Apple and Tempeh Sandwiches

Honestly, I wanted this week’s Meatless Monday recipe to be a grilling recipe. I mean, it was so nice this weekend and it just seems like the timing is right.

But Mother Nature apparently doesn’t agree with me. There’s a good chance of rain this afternoon and the last thing I want you to do is blame me for getting you all excited to grill only to be disappointed with a deluge.

Therefore, in my hope for a lack of said deluge, I figured I’d play it safe with a recipe that can be made in the oven. Of course, this means it probably won’t rain. It also means that I can save a grill-ready recipe for next Monday, Memorial Day. Win-win, if you ask me.

So, here’s a recipe that would go well with grilled veggies should Mother Nature decide to take a rain check on the rain. It’s got tempeh in it for all you protein nuts, and apples and honey (use local!) for those of you who like something sweet. Plus, the oven does all the work (awesome).


Apple and Tempeh Sandwiches

1 (8-ounce) package tempeh, halved lengthwise, then crosswise to make 4 squares

1 small Fuji, Braeburn or Gala apple, cored and thinly sliced

1/2 cup apple juice

1/4 cup extra virgin olive oil

2 tablespoons apple cider vinegar

2 tablespoons tamari

1 1/2 teaspoons honey

1/2 teaspoon ground cumin

Black pepper to taste

4 slices whole wheat sandwich bread

Honey mustard

4 large leaves green leaf lettuce

Preheat oven to 350 degrees. Arrange tempeh in an 8-inch-square baking dish in a single layer. Scatter apple slices over the top; set aside.

In a medium bowl, whisk together juice, oil, vinegar, tamari, honey, cumin and pepper, then pour the mixture over the tempeh and apples. Bake until most of the liquid is absorbed, tempeh is golden brown around the edges and apples are soft and caramelized, 40 to 45 minutes. Set aside to let tempeh cool slightly.

Spread one side of each slice of bread with a bit of honey mustard then top with a piece of lettuce and a piece of tempeh, with the baked apples arranged over the top. Serves 4.

— Recipe from