Enjoy every sandwich.

Sandwich Recipes

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1/4 red onion, roughly chopped
1 bell pepper, cored, cut into pieces
6 ounces fresh mushroom of your choice
One, 16-ounce can black beans, rinsed and drained
2 t garam masala 
1/2 t or sea salt
6 ounces soft silken tofu (I prefer Mori-nu brand)
1 c panko bread crumbs
2 t coconut oil
12 burger buns
2 c fresh arugula
6 ounces goat cheese 

Pulse the first six ingredients in a food processor until the mixture becomes finely minced.

Drain the tofu and pat dry. With a large spoon, mix the tofu and the panko bread crumbs into the patty mixture. You can taste the mixture and add additional garam masala seasoning or salt, if needed. Refrigerate the patty mixture for at least 20 minutes (or overnight). The mixture should be moist, but just firm enough to hold a patty shape - if it is too wet, mix in 1/4 additional bread crumbs. Shape the mixture into 6-8 patties.

When ready to cook, heat a frying pan over medium heat and swirl in the cooking oil. When hot, carefully add as many patties that can fit without touching. Fry each side until it is golden brown, about 2-3 minutes per side. Assemble the patties onto each bun with mayonnaise, arugula and cheese. Steamy Kitchen

1 clove garlic
1 14-ounce can chickpeas or white beans, rinsed and drained
a handful of fresh basil
juice of one lemon (or two, if you love tangy like me!)
a generous drizzle of good quality olive oil
salt and pepper to taste
1 heaping c canned or jarred artichoke hearts, drained
about 2 c fresh baby spinach or other greens
10 small pieces of whole wheat bread, toasted

Pulse the garlic and chickpeas and about half of the basil in a food processor until finely minced and crumbly.

Cut the remaining basil into ribbons and chop the artichokes. Toss the chickpea mixture with the lemon, basil, olive oil, salt and pepper, and artichoke hearts. Taste and adjust to your liking.

Add the spinach or greens just before serving. Serve on the toasted bread. Pinch of Yum

1/2 c feta cheese
2 T flat-leaf parsley, leaves and soft stems
2 T coriander, leaves and stems
1/2 T chives
1/2 T mint
1/2 T tarragon
2t basil leaves
1/4 c walnut
6 radishes

1 loaf of Sourdough bread

Wash and dry the herbs in a salad spinner (if you don’t have a salad spinner simply place the herbs in a tea towel and spin until dry).

Slice the radishes, feta cheese and the bread.

To assemble the sandwich, first place a layer of cheese on a slice of bread followed by radishes and walnuts. Finally, place a generous amount of mixed herbs (chives, mint tarragon, parsley, basil, and coriander) on top of the cheese and finish it off with a slice of bread on top. Cooking With Atoosa

Toast wholegrain rye bread, lather with labneh, avocado, sliced heirloom tomatoes, and then sprinkle with coriander, mixed seeds, and a squeeze of lime.

8 large eggs - hard boiled, peeled, cooled 1/2 c mayo 
2 small stalks celery, finely chopped
2 green onions, white and green parts,
finely chopped
1/2 c chopped mix of any of the following herbs - Italian parsley, dill, tarragon, basil, cilantro
1-2 t Dijon mustard
1- 2 T capers 
1 t lemon zest 
1 avocado - dice half, slice half 
2 c micro greens or sprouts 
sliced radishes 
sliced tomatoes 
sea salt and freshly ground pepper 

In a medium bowl, mix the mayonnaise, celery, green onions, fresh herbs, capers, zest and mustard. Peel the eggs and chop finely. Add eggs to the mayonnaise mixture and gently fold in. Add the diced avocado, gently fold in. Season with salt and pepper to taste.

Spread bread with mayo - and mustard if you like, and layer sliced tomatoes, avocado and radish. Top with a generous amount of egg salad, and sprouts.  

4 chicken breasts, pounded to ½ inch thickness
1 T mediterranean seasoning
1 red pepper, thinly sliced
½ red onion, thinly sliced
4 pitas
optional: lettuce, feta cheese crumbles

tzatziki sauce
½ English cucumber, peeled and diced
2 c cold plain Greek yogurt
4 t minced garlic
⅓ c chopped dill, fresh or frozen (may sub 2 tablespoons dried dill)
1 & ½ T freshly squeezed lemon juice (juice of ½ medium lemon)
½ t salt, or to taste
⅛ t black pepper

Puree all sauce ingredients in a blender or food processor. Cover and chill until ready to serve. Make this a few hours in advance or the night before so that the flavours can marinate.

Season chicken breasts with mediterranean seasoning. Cook in a large skillet or pan over medium heat 5-6 minutes on each side until cooked through. Cut into strips.

Lay pitas on a clean surface. Add lettuce, chicken, red pepper strips, and onions. Top with tzatziki sauce and feta. Fold pita over like a sandwich, or roll. 
Creme De La Crumb


Asparagus Pesto
1/2 bunch of asparagus, ends trimmed
4 garlic cloves, peeled
1/4 c fresh Parmesan cheese
1/4 c slivered almonds
About 20 fresh basil leaves
olive oil
salt and pepper

4 slices of bread
4 slices fresh mozzarella cheese
1/3 c chopped sun-dried tomatoes
About 2 c cooked chicken
red onion slices 

Preheat oven to 400 degrees.

Lightly oil a baking sheet. Chop asparagus in thirds and toss onto to pan in one even layer. Add the peeled garlic coves and toss in the oven for 10 minutes.

In a food processor, puree together the asparagus, garlic cloves, Parmesan, almonds, and basil. Drizzle in olive oil until desired consistency is reached, smooth and past-like, spreadable. Season to taste.

In a grill pan, or skillet, over medium heat, start toasting the bread slices until golden brown - flip and add the cheese slices. When the cheese has started to melt, add the sun-dried tomatoes, chicken, and red onion.

On the other two slices of toast, smear on a couple tablespoons each with the Asparagus Pesto.

Enjoy every sandwich
 by Warren Zevon

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