400 Best Sandwich Recipes: Ideas for Every Meal and Occasion {Rafflecopter Giveaway}

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I’m not really sure who or where the first sandwich was created, but I have to say that the sandwich is one of life’s great foods!  I mean what could be better than your favorite foods wedged between your favorite bread of choice?  Perfection I tell ya!  To be honest, I’d never thought of a cookbook dedicate to sandwiches, but the more I thought of it the more it made sense.  Sammies are the one item we eat the most at my house.  I’m sure Hubby the Hubster gets tired of the same old boring ham ‘n swiss or that tired old grilled cheese.  A cookbook with over 400 sandwich recipes makes perfect sense!

I was Blessed to receive 400 Best Sandwich Recipes: Ideas for Every Meal and Occasion ~ Spring 2011 by Alison Lewis for review!
ISBN-13: 9780778802655
Publisher: Rose, Robert Incorporated

Sandwiches are no longer relegated to the lunchtime meal folks!  This cookbook contains sandwiches to delight your palate and tummy any time of the day or night.  From breakfast sandwiches to dessert sandwiches, you’ll be eating your favorites with a new twist!  You’ll find hot, cold grilled, fried, open-faced and even regional favorites!

You’ll learn how to choose the right bread for your specific type of sandwich and since toppings and spreads make the sandwich there’s even a whole chapter devoted to condiment recipes!  Here’s a recipe I’ve tried and love.  It’s a hearty, vegetarian sandwich that’s easy to make and tastes delicious!

Californian
Serves 4
This is one of my favorite veggie sandwiches. I love the simplicity of goat cheese and mayonnaise as the spread on this colorful vegetarian sandwich.
Ingredients

• ½ cup Homemade Mayonnaise  125 mL (page 321) or store-bought
• 1⁄3 cup crumbled goat cheese 75 mL
• 1 ¼ cups thinly sliced yellow squash  300 mL (zucchini) (about 2 small)
• 1 ¼ cups thinly sliced zucchini  300 mL (about 1 large)
• 3 Roma (plum) tomatoes, thinly sliced
• ¼ tsp salt 1 mL
• ¼ tsp freshly ground black pepper 1 mL
• 2 tbsp olive oil (30 mL)
• 8 slices multigrain bread  8
• (½-inch/1 cm thick slices)
• 2 avocados, thinly sliced 2
• 1 cup alfalfa sprouts 250 mL

Directions
Preheat oven to 450°F (230°C)

1. In a small bowl, combine mayonnaise and goat cheese. Cover and refrigerate until ready to serve.
2. Place squash, zucchini and tomatoes on a large baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil. Place in preheated oven, tossing occasionally, for 20 to 25 minutes or until tender.
3. Spread mayonnaise mixture equally over one side of bread slices. Top 4 slices equally with roasted vegetables, avocados, sprouts and remaining bread slices, pressing together gently. Serve immediately.

Tips: If you can’t find alfalfa sprouts, use broccoli sprouts, which are also widely available in grocery store. Be sure to choose zucchini that are firm with unbruised skin.

Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved

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The generous folks at Robert Rose, Inc. are going to Bless THREE Leslie Loves Veggies Readers with a copy of 400 Best Sandwich Recipes: Ideas for Every Meal and Occasion ~ Spring 2011 by Alison Lewis {$24.95 Value} Thank you so much!

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