The Floozified Jerked Vegetable Sandwich Recipes

VEGETABLE PARTY SANDWICHES

Steps:

• Dissolve gelatin in water according to directions.
• In a large bowl, mix dissolved gelatin with carrots, celery, cucumber, onion, lemon juice and mayonnaise. Refrigerate for 25 hours.
• When ready to make sandwiches, if mixture is too jelled to spread well, add 1/3 to 1/2 cup more mayonnaise.
• Using an electric knife, trim crusts from bread edges. Spread vegetable mixture on bread and make 28 sandwiches. Cut into quarters.
• Layer cut sandwiches in a large plastic container with damp paper towels between layers until serving time.

THE FLOOZIFIED JERKED VEGETABLE SANDWICH!

Steps:

• To make the Jerk Paste:.
• Combine the scallions, garlic, chile, olive oil, sugar, soy sauce, thyme, allspice and cinnamon in a food processor and process until you have a paste.
• Prepare a medium-hot fire in the grill. Use a vegetable grill rack if you have one.
• Peel back the husks from the corn cobs and remove the silks. Brush the jerk paste onto the ears. Bring the husks back over the cobs and secure with kitchen twine. Skewer the mushrooms and cherry tomatoes and brush with the paste. Toss the zucchini and bell peppers with the remaining paste.
• Grill the vegetables, turning occasionally, until tender and well-browned, 15-25 minutes for the corn, 10-15 minutes for the onion, and about 5 minutes for the tomatoes and zucchini. Remove the vegetables as they are done and keep them warm.
• Slather mayonnaise on each side of hoagie rolls, fill with vegetables of choice, place provolone cheese on top, place top bun on cheese and dig in!
• Or arrange vegetables on a large platter, garnish with lime wedges, and serve. Enjoy! And don't forget to invite all your friendly floozie friends!
• For Vegan omit the mayo and the cheese.

GRILLED VEGETABLE SANDWICH

Steps:

• Combine all ingredients (for mayo) in food processor and pulse (or blender).
• Sandwich: Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms.
• Season them with salt and pepper.
• Place vegetables on a hot grill (or under broiler) and cook until they are tender.
• Once vegetables are done brush sliced bread with olive oil and grill (or broil) on both sides.
• To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with herbed mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
• Enjoy!

FRENCH ROASTED VEGETABLE SANDWICHES

Steps:

• Preheat the oven to 400F.
• Coat a large baking sheet with no-stick spray.
• Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush with the oil.
• Sprinkle with the garlic and rosemary.
• Bake for 45 minutes, or until golden brown and tender.
• Split the bread horizontally and scoop out the interior, leaving a 1" shell.
• (Reserve the bread for another use.) Spread the yogurt over the bottom of the shell, then sprinkle with the vinegar.
• Arrange the vegetables in the bottom of the shell.
• Sprinkle with the Parmesan.
• Top with the spinach.
• Place the top of the bread over the filling.
• Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled.
• Cut to 8 wedges.
• To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers, To use, thaw overnight in the refrigerator.

GARDEN VEGETABLE SANDWICH

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.

CALIFORNIA GRILLED VEGETABLE SANDWICH

Steps:

• Mix vinegar, oil and rosemary together and set aside.
• Mix pressed garlic in with mayonnaise, set aside.
• Cut bread in half cross wise then length wise, set aside.
• On a preheated grill, place vegetables on grill and cook uncovered for 12-16 minuites or until tender, basting with vinegar mixture several times throughout cooking.
• Set cooked veggies aside.
• Take sliced bread and place cut side down on grill and toast.
• Spread mayonnaise and garlic mixture on sliced bread.
• Assemble sandwiches by layering first with cheese then layering with veggies on top.
• Top it off with top side of bread.
• NOTE: You can marinate the veggies in the vinegar for 15 minuites for even tastier veggies.
• You can place some aluminum foil over the grill when grilling if you like, to keep veggies from falling through, but I don't ever have a problem with them falling through.

ROASTED VEGETABLE SANDWICH

Steps:

• Preheat oven to 400°F.
• Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.
• Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.
• Meanwhile, sauté the mushrooms in 1 tablespoon of olive oil until tender.
• Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
• Peel cooled peppers, core and slice. Arrange the eggplant, peppers, mushrooms, and basil on the focaccia.
• Wrap the sandwich in plastic wrap. Place a cutting board on top of it and weigh it down with some canned goods. Allow sandwich to sit for 2 hours before slicing and serving.