SALAMI AND AVOCADO SANDWICH WRAP WITH BALSAMIC MUSTARD SPREAD
Make and share this Salami and Avocado Sandwich Wrap With Balsamic Mustard Spread recipe from Food.com.
Provided by echo echo
Categories Lunch/Snacks
Time 15m
Yield 4 sandwich wraps
Number Of Ingredients 11
Steps:
- Stir together Balsamic Mustard Spread ingredients until well blended.
- Sprinkle cider vinegar, salt and pepper over the onion and avocados.
- Spread a heaping Tbsp of Balsamic Mustard Spread on each tortilla.
- Leaving a 1 1/2-inch border at one side of tortilla, scatter half the onion slices over the spread, then top with the greens.
- Scatter avocado wedges, salami strips and the rest of the onion on top of the greens.
- Starting with the side of each tortilla with no border, roll toward the side with a border; press edge of tortilla with border against the wrap, allowing the sauce to seal the sandwich (use more sauce if necessary).
- Eat at once or wrap in plastic wrap and refrigerate.
Nutrition Facts : Calories 1104.3, Fat 63.6, SaturatedFat 11.3, Cholesterol 47.2, Sodium 7971.9, Carbohydrate 101.5, Fiber 28.3, Sugar 9.2, Protein 44.8
GRILLED AVOCADO SANDWICH WITH GARLIC SPREAD
The bright, bold flavor notes of feta cheese, tomato, and garlic compliment the mellow tastes of mozzarella and avocado in this warm vegetarian sandwich. For more more information and photos on this recipe visit www.3zestylemons.com.
Provided by 3 Zesty Lemons
Categories Lunch/Snacks
Time 15m
Yield 3-4 sandwiches
Number Of Ingredients 11
Steps:
- For the garlic spread, place mayonnaise, garlic, lemon juice, salt and pepper in a small bowl. Whisk to thoroughly combine. Slowly add the the olive oil, whisking until incorporated.
- For the sandwich, remove a small amount of the inside of ciabatta loaf, creating a hollow in the center of the loaf to make room for the filling. Slice the ciabatta loaf, on an angle, into 3-4 sandwich-sized pieces. Slice each piece in half, lengthwise. Brush a small amount of olive oil onto the outside of each piece of bread, so that both the top and bottom halves of each sandwich have oil on the outside of the bread. Slather some garlic spread onto the inside of the bottom half of each sandwich, reserving any leftover spread for a later use. Onto the bottom half of each sandwich, place 2-3 slices of mozzarella cheese, 2-3 slices of tomato, 3-4 slices of avocado, and about 2 tablespoons of feta cheese. Firmly place the top piece of bread onto each sandwich.
- Brush a grill pan or griddle with a small amount of olive oil, and place over medium-high heat. Place the sandwiches onto the hot pan. Place a heavy pan on top of the sandwiches to weigh them down, careful not to squeeze the filling out of the sandwiches. After 3-4 minutes, use a spatula or tongs to carefully flip the sandwiches, and another 3-4 minutes, until cheese is completely melted.
- Cool for a few minutes and serve.
Nutrition Facts : Calories 796.6, Fat 69.3, SaturatedFat 22.5, Cholesterol 108.5, Sodium 1168.8, Carbohydrate 20.2, Fiber 5, Sugar 6.1, Protein 27
BALSAMIC MUSTARD
A dark, sweet and mellow mustard which may be used in vinagrettes or savoury meat dishes. This mustard is easy to make and keeps for months in the refrigerator. Please see note at bottom regarding pantry storage.
Provided by Cookin-jo
Categories European
Time 4m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Grind mustard seeds in a spice grinder, mortar and pestle, or mini food processor, until a fine meal texture. (Add the mustard powder if the seeds aren't grinding up.).
- Place in a bowl and stir in the water.
- Let stand, uncovered and unrefrigerated, for 1 - 4 hours, stirring occasionally.
- Scrape into food processor, add remaining ingredients, and process until quite smooth.
- Taste and add balsamic vinegar, sugar, salt or garlic to taste, keeping in mind that the flavours will mellow over time.
- Place mustard into a clean, dry jar and cover tightly.
- Note: The original recipe states that the mustard will keep indefinitely on the shelf or refrigerated. I have not tried keeping it unrefrigerated so please do so at your own discretion.
STEAKS WITH BALSAMIC-MUSTARD SAUCE
Make and share this Steaks With Balsamic-Mustard Sauce recipe from Food.com.
Provided by virgored
Categories Steak
Time 20m
Yield 2 pieces, 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over high heat.
- Season steaks generously on both side with salt and pepper.
- Place steaks in skillet.
- Cook, turning once, until browned, 2-3 minutes per side for medium rare.
- Transfer to a warmed plate, cover with foil.
- Add vinegar to skillet.
- Boil until syrupy, scraping to loosen browned bits from skillet.
- Whisk in mustard and any accumulated juices from steak.
- Serve steaks with sauce.
CHICKEN-AVOCADO SANDWICH WRAP
This recipe was adopted from the RecipeZaar account. The veggies can be broiled rather than grilled. I have not changed the recipe at all.
Provided by Annie H
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.
- Cover and chill.
- Whisk together first 6 ingredients.
- Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.
- Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.
- Seal bags, and chill at least 1 hour, tossing occasionally.
- Remove chicken and vegetables from marinades, discarding marinades.
- Grill chicken and vegetables, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 20 minutes or until chicken is done, turning once.
- Remove vegetables from grill when done.
- Cool; cut chicken and vegetables into strips.
- Spread tortillas with Avocado Mayonnaise.
- Place chicken and vegetables on tortillas; roll up.
- Cut in half diagonally.
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