Sandwiches - recipes for sandwiches which include yoghurt

Fried Green Tomato Sandwiches

Ingredients

1 (8 ounce) package sliced bacon

1 large egg white

1/4 teaspoon salt

1/2 cup cornmeal

1/2 teaspoon coarsely ground black pepper

1 pound green tomatoes (3 medium), cut in 1/2-inch slices

1/4 cup low-fat mayonnaise dressing

1/4 cup low-fat plain yoghurt

2 tablespoons chopped fresh chives

4 green-leaf lettuce leaves

8 slices firm whole-grain or white bread, toasted

 

Recipe

 

• Cook bacon. Drain on paper towels.
• Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4 teaspoon pepper.
• Dip tomato slices in egg-whites to coat both sides, then dip in cornmeal to coat both sides well. Place on waxed paper.
• In bacon drippings in frying pan, cook tomato, a few at a time, over medium-high heat until golden brown and heated through, about 3 minutes. Drain.
• In small bowl, combine mayonnaise, yoghurt, chives, and 1/4 teaspoon pepper.
• Spread on toast. Arrange lettuce, tomatoes, and bacon between toast slices.

 

Cherry Chicken Salad Sandwich

Recipe courtesy of Cherry Marketing Institute

 

Ingredients

2 cups cubed cooked chicken

1/2 cup dried tart cherries

3 green onions, sliced

1/2 cup mayonnaise

1/4 cup plain yoghurt

1 tablespoon lemon juice

Freshly ground black pepper, to taste

Lettuce leaves

Chopped fresh parsley

2 to 4 croissants

 

Recipe

• Combine chicken, cherries and onions in a large bowl; mix well.
• In another bowl, combine mayonnaise, yoghurt, lemon juice and pepper; pour over chicken mixture.
• Mix gently.
• Refrigerate, covered, 1 to 2 hours.
• Spoon chicken salad onto sliced croissants; top with lettuce.

 

Chicken Salad Sandwich with Lemon-Herb Dressing

Ingredients

1/4 cup mayonnaise

1/4 cup plain yoghurt

1 tablespoon chopped fresh dill

1/2 teaspoon grated lemon zest

2 teaspoons lemon juice

1/4 teaspoon salt, or to taste

2 cooked whole boneless, skinless chicken breasts, cut into 1/4-inch dice

4 lettuce leaves, optional

8 slices multigrain bread

 

Recipe

• Combine mayonnaise, yoghurt, dill, lemon zest, lemon juice and salt in a medium-size bowl.
• Add chicken pieces.
• Toss with dressing.
• Place lettuce leaves on four slices of bread.
• Divide chicken salad among four slices.
• Top with remaining bread and cut each sandwich into four pieces.

Alaska Salmon Salad Sandwich

Ingredients

15 1/2 ounces canned Alaska salmon

1/3 cup plain non-fat yoghurt

1/3 cup chopped green onions

1/3 cup chopped celery

1 tablespoon lemon juice

Black pepper, to taste

12 slices bread

 

Recipe

 

• Drain and flake salmon.
• Stir in remaining ingredients except pepper and bread.
• Season with pepper to taste.
• Spread salmon mixture on half of bread slices; top with remaining bread.
• Cut sandwiches into halves or quarters.

 

Avocado Chicken Melt

Ingredients

4 boneless skinless chicken breast halves

1/2 cup cornmeal

1 teaspoon garlic salt

2 tablespoons vegetable oil

1/2 firm ripe avocado, peeled and sliced thin, divided

1 cup shredded Monterey jack cheese

4 wheat bread slices, toasted

1/2 cup plain yoghurt

1/4 cup chopped sweet red bell pepper

 

Recipe

 

• Rinse chicken with cold water and pat dry with paper towels.
• Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness.
• In resealable plastic bag, combine cornmeal and garlic salt.
• Add chicken; close bag and toss to coat well.
• In large non-stick frying pan, heat oil.
• Cook chicken in hot oil for 2 minutes per side or until lightly browned.
• Remove chicken from pan and place in shallow baking pan.
• Place half of avocado slices over chicken and sprinkle evenly with shredded cheese.
• Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.
• Place each chicken breast on a slice of toast.
• Top with remaining avocado slices.
• In small bowl, combine yoghurt and pepper; serve with chicken.

 

Veggie Bean Bagel-sandwich

Ingredients

5 plain bagels

1 recipe White Bean Spread, recipe follows

2 avocados, sliced

1 cucumber, peeled and sliced

2 large tomatoes, sliced

2 cups shredded lettuce

5 slices Muenster or provolone cheese

 

• Lightly toast bagels. Place bean spread on one side of toasted bagel.
• Layer vegetable and cheese over spread.
• Place top of bagel on sandwich; cut in half.

White Bean Spread

1 (15 ounce) can white beans, rinsed and well-drained

2 tablespoons plain, low-fat yoghurt

1 to 2 tablespoons fresh lemon juice

1/2 teaspoon minced garlic, or to taste

1 teaspoon honey

Salt and pepper to taste

1 tablespoon tahini (sesame seed paste), optional

• Combine all ingredients in a food processor and process until smooth.
• Taste, adjusting seasonings as desired.
• Chill bean spread in the refrigerator as you prepare the remaining sandwich ingredients.