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.

These recipes are brought to you by eat yogurt. Return to main Yoghurt recipes page.