Vegetarian Sandwich filling ideas?!
I've tried Branston's pickle with cheese. Thats nice, what else could I have with it apart from cheese?
We don't really have a fridge to put my sandwiches in at work, but they again, my workplace is quite cool anyway.
Btw I much prefer white bread in sandwiches to brown/wholemeal. I also don't go crazy on cheese - I like it, but not giant chunks of it.
Thank you =D
Answers: Hi. I'm so fed up of having salad sandwiches at work (ie. cucumber, tomato, cheese, butter). Has anyone got any ideas? I always make sandwiches at home, and want something quite quick and easy. I dont eat meat or eggs or fish.
I've tried Branston's pickle with cheese. Thats nice, what else could I have with it apart from cheese?
We don't really have a fridge to put my sandwiches in at work, but they again, my workplace is quite cool anyway.
Btw I much prefer white bread in sandwiches to brown/wholemeal. I also don't go crazy on cheese - I like it, but not giant chunks of it.
Thank you =D
First of all congrats - - on making your own butties - - YEAH ! Fresh is best .......so top marks.....xxx
I wonder if you have ever tried Heinz "sandwich spread" - if not give it a go. Just spread on your chosen bread and heyho.....
How about onion bahjee - veg samosas or falafel - maybe cup-a-soup and a crusty roll.
I prefer white bread really of a good quality, and I don't mind brown. But when it's full of bird seed bits of grain and this and that..........ugh!!!!!!!........xxxxxxxx
What about quorn slices, you can get chicken, beef or ham style if I remember rightly..
Try flaffel, tomatoes, lettuce, motserella, basil and pesto -tastes amazing! -pitta breads best..
try differnt breads too pittas, ciabatters...
marmite & cheese together -well i like it!
veggie sausages -they taste nice cold too
pate`s...mmmm
ope that helps you out!
x x x x
try grated carrot ( ensure it's patted dry or it will make the bread go soggy ) & chopped walnut.
trust me it's different & better than boring cheese.
you really should switch to brown bread, it's better for you.
50 g grated cheddar cheese
50 g grated red leicester cheese
50 g grated mozzarella cheese
mayonnaise
spring onions, finely diced
onions, finely diced
salt & pepper
mix the cheeses in a bowl.
add mayonnaise to desired creamyness (don`t be too skimpy, though!).
Add pepper and salt, finely diced spring onion and finely diced onion in quantities that suit you.
why dont you ditch the sarnies and have pitta bread with houmus
Bean sprouts, Havarti, cream cheese (flavored cream cheese), carrots pealed into almost flat pieces. Make the sammie on an English muffin or pita or lavash or bagel.
2 cups Olive Salad, recipe follows
Basil Spread:
1 clove garlic, minced
1 cup packed basil leaves
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
Sandwich:
2 medium eggplants, about 1 1/2 pounds, ends trimmed and cut crosswise into 1/2-inch slices
1/2 cup olive oil
Salt and freshly ground black pepper
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced mozzarella
2 large round Italian seeded breads* (or use seeded Italian baguettes, enough for 4 servings)
Make the Olive Salad at least 1 day in advance. Cover and refrigerate for at least 24 hours, or up to 2 weeks in advance. Remove from the refrigerator and allow to come to room temperature before serving. (Leftovers can be stored in an air-tight container for up to 2 weeks.)
Make the Basil Spread. In the bowl of a food processor or blender, place the garlic and basil and process on high while adding the olive oil in a steady stream. Continue to process until well blended. Season with salt, to taste, and set aside until ready to assemble the sandwiches. (The basil spread can be made up to 2 days in advance and refrigerated, with a thin film of oil over the top to prevent discoloration. Allow to come to room temperature before using.)
Light the grill or preheat the broiler.
If using the broiler, arrange the eggplant slices in a single layer on 2 lightly greased or nonstick baking sheets. Lightly brush the eggplant slices on both sides with the olive oil. Season, to taste, with salt and pepper. Grill or broil in batches, until the slices are tender, lightly browned, and have released most of their moisture, about 10 minutes total. (If you do this on nonstick baking sheets, the slices should brown on both sides without needing to be turned.) Remove from the oven and keep warm until ready to assemble the sandwiches.
When you are ready to assemble the sandwiches, slice the bread in half horizontally and spread the bottom half with some of the Basil Spread. Reserve any leftover spread for another use.
Divide the eggplant slices evenly among the bottom halves of the sandwiches and top each sandwich with half of the sliced provolone and half of the sliced mozzarella. Finally, top each sandwich with about 1 cup of the Olive Salad, and then place the top of the bread on top. Press lightly, cut each sandwich into quarters, and serve.
Olive Salad:
1 quart large pimiento-stuffed green olives, drained and slightly crushed
1 1/2 cups large Greek black olives, drained and pitted
1 1/2 cups extra-virgin olive oil
1 1/2 cups vegetable oil
1 cup pickled cauliflower, drained
1/4 bunch celery, sliced diagonally
2 medium carrots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and left whole
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
6 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds
Combine all ingredients in a large non-reactive bowl and mix well. Place in a non-reactive jar (preferably glass) and store tightly covered in the refrigerator. The salad should be made at least 24 hours before using and only improves with age; it can keep for up to 2 months in the refrigerator.
Peanut Butter, Marmite, Jam, marmalade, chocolate spread...... not just for kids you know!
im a vegetarian as well......houmuus is really good in pitta bread and u dont always have 2 have sandwiches....
from tesco u can buy small plates of food and its especially for people who need to bring in lunch 2 work like u!
tuna with onion mixed with a little vinegar and pepper.
tuna with Mayonnaise try mixing a little onion or
tuna mayo and sweetcorn
beetroot salad is good
fajitas with fine chopped onion-cheese and small amount of chilli (fresh) pop them in a micro until cheese is melted and you can either eat them warmed up at work or cold
try taking bread sticks and a couple of dips makes a nice change
carrot cucumber strips dipped into a dip made from grated beetroot mayo and garlic also makes a refreshing change
make up a bowl of salad but add chunks of cucumber try feta cheese and grapes and or strawberries are fab.
Hope I've given you a few new ideas. Enjoy.
This is a sandwich I have enjoyed recently.
Take 2 slices of white bread and toast them lightly in a toaster.
Spread a light layer of butter (I use vegan) on one side of each slice of toast.
Place the toast, buttered side down, in a skillet. Let it brown slightly.
Spread cream cheese on the unbuttered sides of your toast.
Place either fresh basil leaves on one slice on top of the cream cheese OR shake dried basil leaf flakes on both sides of the toast on top of the cream cheese.
I layer spinach leaves on top of one slice of bread, carefully making it even and as level as possible.
Next, I crush some ripe olives and place them on top of the spinach.
Thinly slice a tomato. Salt the slices (if you want them salted) and layer them carefully on top of the olives. Do you best to make the tomato layer even and level.
You can splash some balsamic vinegar on the tomatoes and then place the other slice of toast, cream cheese side down, on top of the tomatoes.
I found a similar recipe to this sandwich on the following website and modified it a bit. I am still making changes here and there each time I make it.
http://vegweb.com
This is a fantastic website.
Users submit recipes and other users review them and can post pictures.
It's really helpful for me to see what problems other people have with a recipe and their solutions and alterations.
The website has a sandwich section.
http://vegweb.com/index.php?board=158.0
Good luck!
Lettuce, tomato slices, avocado slices and olive oil with salt to your taste. Doesn't need mayonnaise or anything else. You can try several types of lettuce or combine them. One thing, since ingredients have lots of humidity, the bread may become soggy. Take them separately and assemble the sandwich just before you eat it.
wHY NOT TRY BAGETTE WITH CREAM CHESSE AND PATE WITH CRANBERRY SAUCE.
mushroom pate from sainsburys chiller cabinet. i toast the bread slightly but you dont have to. then i use a layer of luttuce with the mushroom pate on top. its lovely theres a mushroom pate in waitrose too thats a bit firmer than the sainsburys one, both are nice i sometimes cook a few lynda maccartney sausages the night before and slice them up for a sandwich. cold toast with vegemite spread is good too.
Cottage cheese is nice with branston, quorn slices/redwood co meat substitutes and branston are good, quorn with veggie friendly stuffing. Branston and salad. Hummus and roasted peppers, Quorn 'BLT' is good, veggie sausages and tomatos, salad but with a little spinkle of cheese and grated apple, Cherry tomato and pepper pitta with quark instead of mayo.
Linda McCartney