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Recipes // Sandwiches and Wraps // Sarah's Sandwiches

Sarah's Sandwiches

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Breakfast Sandwich
Better Bacon-Egg-and-Cheese Sandwich
Serves 1

Ingredients:

  • 2 slices Canadian bacon
  • 2 slices whole-wheat bread, toasted
  • 1 large egg plus 1 large egg white, lightly beaten
  • Salt and pepper
  • ½ medium tomato, sliced
  • 1 tablespoon fresh goat cheese

Directions:

  1. In a medium nonstick skillet, cook Canadian bacon over medium until warmed through, 2 minutes.
  2. Transfer bacon to 1 slice toast. Season eggs with salt and pepper; add to skillet and cook until set around edge, about 2 minutes. Flip and cook 30 seconds.
  3. Fold into quarters and place on bacon; top with tomato and season with salt and pepper. Spread goat cheese on remaining toast and sandwich.

Lunch Sandwich
Hummus and Vegetable Wrap
Serves 2

Ingredients:

  • 2 flour tortillas (10-inch)
  • 2/3 cup hummus
  • 1 yellow bell pepper (ribs and seeds removed) thinly sliced
  • 2 plum tomatoes, halved, seeded, and thinly sliced
  • 1 cup alfalfa sprouts
  • ½ avocado, pitted and thinly sliced
  • Coarse salt and ground pepper

Directions:

  1. Lay tortillas on a work surface. Dividing evenly, spread each one with hummus, leaving a 1-inch border all around. In center of each tortilla, mound bell pepper, tomatoes, sprouts, and avocado; season with salt and pepper.
  2. Fold side of tortilla closest to you over filling. Fold right and left sides in toward center, and tightly roll up tortillas. (To store, refrigerate, wrapped in plastic or waxed paper, up to 1 day.)

Dinner Sandwich
Zesty Pork Sandwiches
Serves 4
Active time: 5 min
Total time: 5 min + marinating

Ingredients:

  • 1 round loaf sourdough
  • 3 pork cutlets
  • 2 ounces baby arugula (2 cups)
  • 2 teaspoons capers, rinsed, drained, and coarsely chopped reserved dressing
  • 2 large red bell peppers, cut into 1/2-inch strips
  • 2 medium zucchini, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2/3 cup lemon juice (from 6 lemons)
  • ½ teaspoon thyme
  • ¾ cup olive oil
  • 2 teaspoons Dijon mustard
  • 1 English cucumber, cut into spears, for serving

Directions:

  1. Stir capers into dressing. Slice off top of bread and scoop out soft interior to create a hollow bread bowl.
  2. Spoon 2 to 3 tablespoons dressing in bottom. Layer vegetables and pork in bread, drizzling 2 to 3 tablespoons dressing between layers. Add arugula and replace loaf top. Wrap tightly in plastic and refrigerate 1 hour (or up to 1 day). Cut sandwich into wedges and serve with cucumber.

Lemon Dressing and Grilled Vegetables:

  1. In a large bowl or zip-top bag combine 2/3 cup lemon juice (6 lemons), ½ teaspoon thyme, bell peppers, zucchini, and onion; season with salt and pepper and marinate 15 minutes.
  2. Lightly oil hot grill. Arrange vegetables on grill in an even layer, reserving marinade, and cook until browned and tender, 8 to 10 minutes.
  3. Whisk ¾ cup olive oil and 2 teaspoons Dijon mustard into marinade.
  4. Cover and refrigerate.

Pork Cutlets:
Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Season pork with salt and pepper, arrange on sheet, and broil 3 minutes. Remove sheet from broiler. Flip pork and cook for 3 more minutes.
 

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