CRUNCHY VEGGIE SANDWICHES
"These sandwiches are a creative way to get kids to eat veggies. I've been making them for about 25 years," says Bridget Ward of Roeland Park, Kansas. "They're a great picnic food."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the sour cream, mayonnaise and salt until blended. Stir into vegetable mixture. Cover and refrigerate for 1-2 hours. Serve on lettuce-lined rolls.
Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 519mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
CRUNCHY CATFISH SANDWICH
Steps:
- Preheat the oven to 350 degrees F.
- To make the Spicy Tartar Sauce: Mix all the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.
- In a deep 12-inch pan set over medium-high heat, add enough oil so it comes 1/3 of the way up the sides. Heat the oil to 375 degrees F.
- In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour. Set aside and repeat with remaining flounder. Fry the fish in batches until golden, about 2 to 3 minutes each side, being careful to keep the temperature at 375 degrees F. Remove catfish to a paper towel to drain and immediately season with salt.
- Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a griddle or under a broiler, and toast until golden. Set aside.
- To assemble sandwiches, slather the rolls with the Spicy Tartar Sauce, top with lettuce and catfish, and serve.
CRUNCHY FUDGE SANDWICHES
Steps:
- Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat.
- Add KELLOGG'S® RICE KRISPIES® cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside.
- Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.
CRUNCHY SANDWICH
I used to eat my sandwiches and chips like this sometimes as a kid and remembered loving the crunch in the sandwich! I thought it'd be a fun recipe to post and maybe for kid's lunch box surprises or something :)
Provided by MeliBug
Categories Lunch/Snacks
Time 5m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 6
Steps:
- Place bread slices in front of you. Spread mayo on each slice.
- Add 2 slices of deli ham on 2 of the bread slices.
- Now grab a handful of your favorite types of chips (i'd always do it with hot cheetos! yum!). Place the chips on top of the ham covering it.
- Now top off with a slice of tomato and lettuce. Place the other 2 bread slices on top!
- Bite in and enjoy that yummy CRUNCH! :D.
CRUNCHY CHEESE SANDWICHES
This is one of my husband's favorite childhood recipes. Quick and healthy after school snack for kids.
Provided by QuoVadis
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler.
- In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges.
- Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.7 g, Cholesterol 36.2 mg, Fat 12.4 g, Fiber 2 g, Protein 11.3 g, SaturatedFat 7.5 g, Sodium 542.5 mg, Sugar 3.7 g
CRUNCHY BUFFALO CHICKEN SANDWICH
This recipe idea was born when I was attacked by a buffalo wing craving while trying to diet. As with all my recipes, feel free to sub full-fat ingredients if you want. I do suggest using the panko as it browns in the same amount of time that it takes for the chicken cultlets to cook through but stay moist.
Provided by SusieQusie
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the hot sauce with the egg whites then set up your assembly line: chicken, egg dip, panko crumbs, baking rack.
- Dip the chicken in the egg then roll in the panko crumbs. Press those crumbs on tightly. Place on baking rack to set while you get the frying pan ready.
- Heat your large frying pan over medium-high flame and add the olive oil.
- When the oil is hot, add the cutlets. Cook for about 3 minutes on the first side; flip and cook 2 minutes more, depending on the thickness of your chicken. Don't let the panko get over browned!
- While the chicken cooks, toast the buns under the broiler.
- For each sandwich, place 1 lettuce leaf on the browned bun bottom ( that's an odd phrase, huh?)and spoon over 1/4 of the "Buffalo" sauce. Top with a cutlet, another 1/4 of the sauce and a lettuce leaf.
- If you have extra sauce, dipping your sandwich as you eat is encouraged.
Nutrition Facts : Calories 314.1, Fat 11.1, SaturatedFat 2, Cholesterol 1.4, Sodium 836.4, Carbohydrate 41.8, Fiber 3, Sugar 6, Protein 12.3
CRUNCHY CURRY TUNA SANDWICH
Steps:
- Mix tuna, mayonnaise, peanuts, raisins, and celery in a bowl. Season with curry powder, salt, black pepper, sugar, garlic powder, and cayenne pepper. Stir in onion and green onions. Serve on sliced bread.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 39.2 g, Cholesterol 21.5 mg, Fat 12.2 g, Fiber 3.6 g, Protein 22.9 g, SaturatedFat 2 g, Sodium 575.9 mg, Sugar 10 g
TUNA CRUNCH SANDWICHES
A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers' first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There's no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There's the word "optional" next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).
Provided by J. Kenji López-Alt
Categories dinner, for two, lunch, quick, weeknight, sandwiches, main course
Time 5m
Yield 2 sandwiches
Number Of Ingredients 13
Steps:
- Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
- Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
- When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.
CRUNCHY TUNA SALAD SANDWICH RECIPE
Get ready for lunchtime with our Crunchy Tuna Salad Sandwich Recipe! Pickle relish and celery add crunch to the classic creamy tuna salad sandwich recipe.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix tuna, celery, mayo, pickle relish and pepper until well blended.
- Cover 4 of the toast slices evenly with the tuna mixture; top with the remaining toast slices.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 590 mg, Carbohydrate 29 g, Fiber 4 g, Sugar 5 g, Protein 14 g
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