Veggie Submarine Sandwich Recipes

VEGGIE SUB

Steps:

• Spread cream cheese on 1 slice of bread.
• Layer with tomato, cucumber, sprouts, and swiss cheese.
• Spread ranch dressing on bread and add a dash of pepper.

VEGGIE GUACAMOLE SUBMARINE SANDWICH

Steps:

• In a food processor bowl combine the avocado, green onions, sour cream, lemon juice and salt.
• Cover and process until smooth.
• Spread the avocado mixture on the bottom half of the French bread.
• Cut cheese into slices and lay over the avocado mixture.
• Add a layer of tomatoes.
• Place on a baking sheet and bake at 350 degrees for 15 minutes or until crisp.
• Cut into 4 servings.

VEGGIE SUBMARINE SANDWICH

Steps:

• In a small bowl with a fork, stir cream cheese until fluffy. Stir in dressing and mustard until smooth set aside.Slice off top third of bread, cutting lengthwise. Pull out crumbs from bottom and top sections, leaving a 1/2 -inch shell. Reserve crumbs for another use. Spread inside of bread shell with butter set aside.In a large bowl, lightly toss cherry tomatoes, green pepper, Muenster cheese, and onion with 2/3 cup of the dressing mixture until well coated. Pack into bottom section of loaf.Sprinkle olives over veggie mixture. Top with sprouts. Spoon on remaining dressing. Close sandwich. Wrap in foil and chill at least 2 hours or up to 8 hours.

SUMMER VEGGIE SUBS

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes., Peel off and discard charred skin. Remove stems and seeds. Julienne peppers., Combine the mayonnaise, basil, parsley and tarragon; spread over bread bottoms. Top with spinach, cucumbers, sprouts, roasted peppers, tomatoes, avocados, turkey and cheese. Replace tops. Cut each loaf into six slices.