Moroccan Carrot Sandwich

Posted on March 18, 2010. Filed under: Sandwich, Vegetarian |

My mom and dad have told me that when I was a kid, a very small kid, maybe even still an infant, I was a slight shade of orange. My mom homemade our baby food. And apparently we ate LOTS of carrots. We ate so many that we literally started to turn orange. But to this day neither my brother or myself wear glasses (okay fine, I should wear them at night, I just refuse to).

I have always loved carrots. Even in my super duper picky childhood/teens years I could gobble down tons of them. Most days while I am sitting at my desk at work I eat an entire bag of baby carrots. And I am not talking about the little snack bag that you send your kids to school with in hopes they will get some veggies into their system. I’m talking about the bag that most people buy to last them the entire week.

When I saw this recipe my jaw almost dropped. WHAT. A Carrot Sandwich. Get out! Oh, with goat cheese none the less. I was speechless. A stinken sandwich left me speechless. Obviously this meant I had to make it immediately. But as I approached the recipe I became lazy, very very lazy. So I ended up making the marinated carrots, but 86’d the olive tapenade. Instead I mixed some avocado in the goat cheese. Wow, delicious. The spices and flavor of the marinade is just intense (like nothing I have ever tried, and I now have a new love of Moroccan flavors). And the creamy nuttiness of the goat cheese avocado mix is the perfect balance of the sweet, tangy, spicy (flavorful, not hot) carrots. I am stoked I made it the way I did because it was so delicious.

Makes 6 sandwiches
For carrots
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
pinch cayenne
1 teaspoon salt
2 tbsp olive oil
1 1/2 lb medium carrots (8)

For sandwiches
12 slices bread (I used some 100 calorie sandwich rounds I had on hand)
4 oz soft mild goat cheese (1/2 cup) at room temperature
1 avocado

Prepare carrots:
Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.

Using a food processor, or grater, thinly slice the carrots. Toss with dressing. Marinate, covered and chilled in the fridge for at least 4 hours.
*I marinated them overnight.

Assemble sandwiches:
Mash the avocado and mix it with the goat cheese.

Spread goat cheese mix on 6 slices of bread top with carrots and the remaining slice of bread.
*If you spread the goat cheese thinly enough, add it to each piece of bread. YUM!

I served this sandwich (open face) at a girl’s brunch along side a bunch of other delicious treats. It was fabulous! The girl’s brunch post will be coming soon…

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Chicken Salad Sandwich

Posted on August 25, 2009. Filed under: Salads, Sandwich |

I really like chicken salad. I don’t usually like it in restaurants or deli’s b/c it is laden with salt and mayo. Both of which I don’t eat tons of b/c my tastebuds and stomach are a delicate creature.

I love the sweet and salty mix in this chicken salad. The salty chicken and the sweet cranberries. The crunch of the celery combined with the smoothness of the yogurt is just wonderful. This really is like summer comfort food to me. MMMM, that is so tasty.

Makes 4 sandwiches
2 1/2 cups diced rotisserie roasted chicken breast meat (or just pre grilled chicken breasts)
2/3 cup diced celery
2/3 cup diced Granny Smith apples
1/4 cup green onions, chopped
2 tbsp low fat mayonnaise
1/4 cup non fat greek yogurt (or plain non fat yogurt)
salt and pepper to taste
8 slices whole grain bread or 4 croissants
1 small wheel brie cheese

Combine the chicken chunks, celery, apples, almonds, dried cranberries, grapes, green onion and mayonnaise in bowl; mix well. Season with the salt and pepper and mix to blend.
*If you let the mixture chill in the fridge for an hour or so, it tastes even better because it gives the flavors a chance to soak in together.

Spread chicken salad evenly on 4 slices of bread, top with sliced brie and close with top halves of sandwiches. Of course you can throw some lettuce and tomato on there too.

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Salmon and Egg Sandwich

Posted on February 12, 2009. Filed under: Breakfast, Sandwich |

Lately I have been loving salmon. Especially smoked salmon. The easiest way for me to add it to my diet is using the canned salmon. I love putting it in eggs, with some cheese, and either on an English muffin, or just by itself. It is really hearty and so healthy.

Serves 1
1 whole wheat English muffin
2 egg whites
2 tbsp canned salmon, drained
1 tbsp red onion
1 slice tomato
dash of dried dill
olive oil

Toast the muffin
Saute the onion for just a minute in the olive oil. Beat the eggs in a small bowl, them add them to the onions.
Add some salt and pepper to taste to the eggs and a little dill.
Add the salmon. Scramble them until they are cooked to your liking.
Put the slice of tomato on the bottom part of the English muffin, spoon the egg and salmon mixture over that. Then put on the top of the English muffin. Wrap in tin foil and be on your way to work.

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Fruity Waffle Sandwich

Posted on February 11, 2009. Filed under: Breakfast, Sandwich |

When you need a quick breakfast to go, this will do the trick. EVERYONE should be eating breakfast, so the excuse of “I just don’t have time” doesn’t fly.

For 1 person
2 Kashi Blueberry Waffles (170 calories)
1 tbsp peanut butter (100 calories)
1 tbsp honey (30 calories)
1/2 banana, sliced (50 calories)
Total of 350 calories. The perfect amount for breakfast.

Toast the waffles
Spread the peanut butter on 1 side.
Top with bananas then the honey.
Then press the other waffle on top.
Wrap in a napkin and head out the door.

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Brie and Apple Grilled Cheese

Posted on February 11, 2009. Filed under: Sandwich |

Brie is probably my favorite cheese. And when it is melted it is so extremely creamy and rich. This sandwich has a little sweet and a little savory.

Serves 2
4 slices whole wheat bread
4 ounces brie cheese, thinly sliced, rind removed
1 granny smith apples, thinly sliced
4 slices turkey bacon
1 tbsp olive oil
1 tbsp honey

1.Heat a cast iron skillet to medium high heat. Layer your sandwich – bread slice, cheese, apple slices, bacon, drizzle honey, bread slice. brush oil over the top of the sandwich. Place the sandwich top side down (oil side down) on the hot pan. brush oil on the exposed side of the sandwich. Let cook for a minute and then use a metal spatula to turn the sandwich over to its other side.

2.While you are toasting the sandwich on the remaining side, press down on the sandwich with a spatula. The sandwich is done when the sides are toasted and the cheese is melted. Cut in half and serve.

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