sandwich Archives - Page 3 of 3

hipster hemp vegan sandwich

by Jackie Newgent | March 28, 2016 | 1 Comment

When ordering a vegetarian sandwich while dining out, quite often the main ingredient in it is cheese … or even three cheeses! That can certainly make it delicious. But if you’re anything like me, one of the reasons to choose a vegetarian sandwich is for fresh plant-based ingredients and a burst of healthfulness. But how do you get enough protein? Here’s my super simple (and tasty!) handmade pick that’s got a nice punch of protein. Since I live in the middle of Williamsburg, Brooklyn (aka “hipsterville”), I thought this vegan sandwich was deserving of a “hipster” title. That’s where it was brought to life, after all! It starts with seeded whole grain bread that you can enjoy fresh or grilled....

baby bella brooklyn “cheesesteak” panini

by Jackie Newgent | February 24, 2013 | 3 Comments

(Click on photo for full-size image!) Makes 4 servings: 1 sandwich each Sorry, Philadelphia. I changed your sandwich too much to call this a true Philly cheesesteak. Since I developed and tested the recipe in Brooklyn, my borough is getting the credit for this made-over version. The goal here was simply to create a vegetarian version of cheesesteak. Baby bella mushrooms are the savory star. But I couldn’t resist adding a few more of my own tasty touches to make this sandwich a standout. In fact, it’s now a panini that’s served with mushroom broth … au jus. It’s succulent! Calories Saved: 580

grilled avocado-poblano egg salad sandwich with rosemary

by Jackie Newgent | September 30, 2012 | 2 Comments

Makes 4 servings: 1 sandwich each Though grilling is a most popular in summertime, I find I cook out more during the fall. But I like to mix things up a bit and not stick to the tried and true. Here’s one of those not-so-tried-and-true results. It’s an egg salad sandwich gone mad … in a very tasty way! Not only did I grill the eggs, I grilled avocado and Poblano and combined them all together for an unexpected sandwich bursting with flavor, texture, and smoky intrigue. The fresh rosemary is the perfect accent for it. You can use an indoor grill or grill pan, if you prefer. Hope you enjoy it soon–whether cooking out or in. Calories Saved: 130

italian veggie submarine

by Jackie Newgent | July 22, 2012 | 0 Comments

Makes 4 servings: 1 sandwich each Once this was meaty, now it’s just mouthwatering. You don’t need the meat to give this sub full-bodied Italian goodness. You’ll find a vibrant veggie in place of each type of meat. It’s fit for a festive entrée for four. Serve two or three of these attention-grabbing sandwiches at your next party, too. It’s molto delizioso! Calories Saved: 500

egg and smoky portabella breakfast sandwich

by Jackie Newgent | April 7, 2012 | 4 Comments

Makes 1 serving: 1 sandwich One of the classic breakfast-on-the-go sandwiches is the McDonald’s Egg McMuffin®. Calorie-wise it’s actually a fine choice for fast food. But if you take a look at the actual ingredients, there are better for you and better tasting ways to savor an egg sandwich. I’ve got one for you! This egg and smoky portabella breakfast sandwich a fully satisfying (lacto-ovo) vegetarian version with 100% wholesome ingredients. The coolest part is the smoky portabella mushroom “steak” that creates flavor drama. It’s also fresher with wild arugula and livelier with sage and fresh lemon juice. Finally, the goat cheese (or treenut cheese, if you prefer) provides a lovely sharpness in place of overly-processed cheese. Your tastebuds will...

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