Summer Veggie Sandwich Recipe By Tasty

Steps:

• Spread cream cheese over four slices of bread; layer with cucumber and sprouts. Combine oil and vinegar; drizzle over sprouts. Layer with tomato, lettuce and pepperoncini. Spread avocado over remaining bread; place over top.

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes., Peel off and discard charred skin. Remove stems and seeds. Julienne peppers., Combine the mayonnaise, basil, parsley and tarragon; spread over bread bottoms. Top with spinach, cucumbers, sprouts, roasted peppers, tomatoes, avocados, turkey and cheese. Replace tops. Cut each loaf into six slices.

Steps:

• Soak eggplant slices in salted water 10 minutes to drain bitterness. In a separate bowl, whisk eggs and in a third bowl, place flour. Dip eggplants slices first in egg wash, then in flour to create a 'crust.'
• Pan-fry eggplant slices until softened and golden-brown, then set aside.
• Assemble the sandwiches by layering a bottom slice of eggplant with garlic, tomato, mayo, and then parsley. Top with another eggplant slice.
• Serve.

Steps:

• In a large bowl, combine the vinegar, oil and basil. Add the eggplant, red pepper, onion, zucchini and yellow squash; toss to coat. Place vegetables in a single layer in a large roasting pan. Roast, uncovered, at 450° for 20-30 minutes or until tender, stirring occasionally., Meanwhile, in a small bowl, combine the yogurt, mayonnaise, basil and lemon juice. Hollow out rolls if necessary. Serve roasted vegetables on rolls with yogurt spread.

Steps:

• In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.