1. Grilled eggplant sandwiches
This is a delicious and cheesy eggplant combination which is absolutely delicious and very easy to make. Simply grill two slices of eggplant on your grill then top one slice with Tomato, Raw Goat Milk Cheese, Basil, Mushroom, & Avocado before broiling it until the cheese melts. Once the half is done, top it with the other half and sprinkle it with some Balsamic Vinegar.
2. Bread-less cucumber tuna salad sandwiches
Halve the cucumbers lengthwise and use a spoon to scoop out the seeds and some of the flesh to make a boat shape. Whisk together vinegar, mustard, 1/8 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended. Brush the inside of each cucumber with some of the vinaigrette.
Whisk some yogurt, dill, celery leaves, mayonnaise, scallions, celery, lemon zest, 1/4 teaspoon salt and a few grinds of pepper into the bowl with the remaining vinaigrette. Add the drained tuna and stir to combine.
Assemble the sandwiches: Fill two of the cucumbers with the tuna salad and top each with 1/4 cup of sprouts. Sandwich with the remaining cucumbers. Cut each sandwich in half and wrap in wax paper (this will help catch all the juices).
3. Bread-less ham and cheese
Stir together sour cream, chives, mustard, horseradish and a few grinds of black pepper in a small bowl.
Lay four slices of jicama (Mexican yam bean) out on a work surface. Spread each with some of the mustard-horseradish sauce, top each with 1/4 of the ham, a slice of cheese, and about 1/2 cup of arugula. Sandwich with the remaining jicama slices, cut in half and serve with a pickle spear if using.
4. Iceberg BLT’s
Line a baking sheet with parchment paper, then arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat, cool and then cut each slice in half making 12 smaller strips.
Meanwhile, from the top and 3 sides of the lettuce, slice 4 round “cheeks” 4 to 5 inches across to make 2 “buns”.
Whisk the yogurt, mayonnaise, chives, lemon juice and zest, and 1/4 teaspoon each salt and pepper together in a small bowl.
Assemble the sandwiches: On a work surface, lay the lettuce “buns” cut side up and spread 1 tablespoon lemon-pepper sauce on each side. Lay six strips of bacon on each bottom bun and top with two slices of tomato. Season with a pinch of salt and pepper and sandwich with remaining lettuce buns.
5. Sausage in a pepper
Halve the peppers lengthwise, remove the stem and discard the seeds. Put in a large microwave-safe bowl and toss with a splash of water and a large pinch of salt. Cover with plastic wrap and cut a slit in the center to allow steam to escape using a paring knife. Microwave until the peppers are soft and pliable, 5 to 7 minutes. Allow to cool completely.
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat and add the sausages, cut-side down. Cook until browned on both sides, about 3 minutes per side. Transfer to a plate.
Lower the heat to medium, add the onion and remaining tablespoon of oil to the skillet and cook, stirring frequently, until soft and just starting to brown, about 5 minutes. Add the sausages back to the skillet and pour in the marinara and 1/4 cup water. Bring to a low simmer and cook until the sausages and sauce are warmed through and the sauce is slightly thickened, about 3 minutes. Remove from heat, stir in the parsley and set aside.
Arrange the pepper halves on a work surface cut-side up. Put a chicken sausage half in a pepper half with some of the sauce and onions and fold up like a taco. Wrap halfway in wax paper. Repeat with the remaining ingredients to make 3 more tacos and serve immediately
image couresy: pinterest.com, gethealthyu.com, gtranslator.xyz, escapefromobesity.net, kitchen-tested.com.
