Cucumber and Avocado Sandwich

Cucumber and Avocado Sandwich

This recipe comes to us from Maria & Josh of Two Peas and Their Pod

Ingredients:

  • 4 slices Dave's Killer Bread, 21 Whole Grains and Seeds
  • 4 ounces herbed goat cheese, at room temperature
  • 2 Romaine lettuce leaves, washed and dried
  • 1/2 of a large cucumber, peeled and sliced
  • 1 large avocado, peeled, pitted, and sliced
  • Squeeze of fresh lemon juice
  • ½ cup alfalfa sprouts
  •  Salt and black pepper, to taste

Directions:

  1. Spread the herbed goat cheese evenly on all of the slices of bread. Take one of the slices and top with lettuce, cucumber slices, and avocado slices.
  2. Drizzle a little fresh lemon juice over the cucumbers and avocados. Add some sprouts and season with salt and black pepper, to taste.
  3. Place a piece of bread, goat cheese side down, on top to sandwich all of the fillings together. Repeat with second sandwich. Serve immediately.

Recipe makes 1 sandwich

Italian Salad Sandwich

Italian Salad Sandwich

This recipe comes to us from Melissa of The Faux Martha

Ingredients:

  • Salad
  • Homemade Italian Vinaigrette
  • Arugula
  • Sprinkle of Feta
  • Pepperoncini, sliced
  • Sandwich
  • 3 slices of Dave's Killer Bread Thin-Sliced 21 Whole Grains and Seeds
  • English Cucumber, sliced
  • Beefsteak Tomatoes, sliced
  • Deli Meat

Directions:

  1. Make salad. Toss all ingredients in a bowl. Slightly over dress the salad. Set aside.
  2. Assemble sandwich. Place a slice of bread on a plate. Layer with cucumbers, tomatoes, deli meat, salad, and a slice of bread. Repeat. Slice in half and serve immediately.

 

Recipe makes 1 sandwich

Roasted Peach and Gouda Grilled Cheese

Roasted Peach and Gouda Grilled Cheese

This recipe comes to us from Lee of Fit Foodie Finds

Ingredients:

For the Peaches

  • 2 large peaches, thinly sliced
  • ½ large purple onion, thinly sliced
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • salt, to taste
  • 1 tablespoon oregano

For the Sandwich

  • 6 pieces Dave's Killer Bread Thin Sliced 21 Whole Grains and Seeds
  • ¼ pound gouda cheese, grated
  • 1 tablespoon aged balsamic vinegar

Directions:

For the Peaches

  • First preheat your oven to 425ºF and spray a baking sheet with coconut oil cooking spray.
  • Next, prep peaches by pitting and thinly slicing. Then, thinly slice onion. Lay out evenly on the baking sheet and drizzle with olive oil and honey. Season with a pinch of salt and chopped oregano.
  • Roast at 425ºF for 20 about minutes or until the peaches start to turn golden brown.

For the Sandwich

  • Set oven to high broil.
  • Next, toast 6 pieces of of Dave's Killer Bread Thin Sliced 21 Whole Grains and Seeds in your toaster.
  • Once toasted top 3 of the slices with the roasted peaches and a handful of grated gouda cheese.
  • Broil sandwiches for 1 minute on high to melt cheese (watch closely!). Then, drizzle with aged balsamic vinegar and top with the 3 remaining pieces of toasted bread. 

 

Recipe makes 3 sandwiches

Homemade Whole Wheat Croutons

Homemade Whole Wheat Croutons

This recipe comes to us from Erin of The Almond Eater

Ingredients:

  • 6 slices Dave's Killer Bread Power Seed
  • 1/4 cup olive oil
  • 3 tsp Italian seasoning
  • 3 tbsp. shredded parmesan cheese
  • Salt and pepper

Directions:

  1. Preheat oven to 350°.
  2. Cut bread into bite-size squares and then place in a large bowl.
  3. Drizzle the bread with olive oil, Italian seasoning, cheese, salt, and pepper; stir to coat.
  4. Spray a large baking sheet with nonstick spray or olive oil and then pour bread pieces onto the pan, making sure they're spread out and not touching.
  5. Place the pan in the oven and bake croutons for approximately 30 minutes, flipping croutons over half way through o that they bake evenly.

Notes:

Cook times may vary. You'll know the croutons are done once they're hard--do a taste test to make sure!

 

Grilled Veggie Sandwich with Pesto-Feta Mayo

Grilled Veggie Sandwich with Pesto-Feta Mayo

This recipe comes to us from Cassie of Back to Her Roots

INGREDIENTS: 

For the Mayo

  • ¼ cup mayonnaise
  • Zest and juice of 1 lemon
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons prepared basil pesto

For the Sandwich

  • 1 small eggplant, cut into thin slices
  • Salt
  • 1 small zucchini, cut into thin slices
  • 1 small yellow squash, cut into thin slices
  • 1 large red onion, cut into thin slices
  • ¼ cup olive oil, divided
  • 1 tablespoon dried oregano
  • 2 portabella mushroom caps, stems removed
  • Black pepper, to taste
  • 8 slices Dave's Killer Bread Good Seed (or 6 for two double-decker sandwiches)

DIRECTIONS: 

  1. Whisk together all the mayo ingredients in a small bowl until well-combined. Refrigerate while you prepare the rest of the sandwich.
  2. Lay a dish towel down on a flat surface, then place the eggplant slices, in one layer, on top. Sprinkle liberally with salt. Let rest for 10-15 minutes. This pulls out any bitterness the eggplant might have. Place the eggplant in a colander, and rinse well with cool water.
  3. Preheat a grill to medium-high.
  4. In a large bowl, toss together the eggplant, zucchini, yellow squash, and red onion. Drizzle with 2 tablespoons olive oil and the oregano. Toss to coat. Transfer to a grill basket.
  5. Brush both sides of the mushrooms caps with an additional tablespoon of olive oil. Season with salt and pepper.
  6. Place the grill basket and the mushroom caps on the preheated grill. Cook the mushrooms for 4-5 minutes, until they begin to release their moisture, then flip and cook an additional 3-4 minutes. Remove from the grill and slice thinly.
  7. Stir the veggies frequently and grill until they are tender, about 10 minutes. If you have any larger pieces, you may wish to remove them from the basket and cook them directly on the grill (I usually do this with eggplant). Once tender, remove from grill.
  8. Brush both sides of the bread with the remaining olive oil, grill each slice for a minute on each side until just toasted. Remove from grill.
  9. To assemble the sandwiches, spread the mayo on a slice of toasted bread. Layer with a single layer of each veggie. Spread mayo on another slice, and place on top.

Notes:

You'll need a grill basket to do this recipe.

Recipe makes 4 regular sandwiches or two double-decker sandwiches

All Kale Caesar!

All Kale Caesar!

This recipe is courtesy of Hannah Conte, our August 2016 BreadHead of the Month!

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“This recipe is for hungry kids who like salad and want to make it a meal,” says Hannah Conte, 12, who created this variation of Caesar salad as part of Michelle Obama’s Healthy Lunchtime Challenge. Children from across the country were invited to create a healthy, affordable, original and delicious lunch recipe. Conte, who lives in Portland, had the winning recipe from Oregon.

Ingredients

  • 4 slices of Dave's Killer Bread Blue's Bread®, cut into 1/2-inch cubes
  • 1/4 cup olive oil, plus 3 tablespoons
  • 1/2 teaspoon salt, truffle flavor or regular
  • Freshly ground black pepper
  • 8 ounces salmon fillets
  • 1 head kale (about 5 cups), stems removed, cut into bite-sized pieces
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • Juice of 1/2 fresh lemon
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup chopped black olives

Instructions

Preheat the oven to 275 degrees. In a large bowl, combine bread cubes with 2 tablespoons of olive oil, salt and pepper. Bake on a sheet pan for 15-20 minutes or until golden and dry.

Meanwhile, season the salmon with salt and pepper. In a nonstick skillet, warm 1 tablespoon of olive oil over medium heat, add the salmon skin-side down and cook for 5 minutes, turn over and cook 2 minutes more, or until salmon is firm. Remove skin. In a large salad bowl, add the kale.

Place the whole uncracked egg into a cup with hot water and let sit for 5 minutes. In a small bowl, whisk together remaining 1/4 cup olive oil, Worcestershire sauce, lemon juice, salt and pepper. Crack the egg, separating the white and yolk, discard egg white. Add the egg yolk into the dressing and whisk until combined. Add the dressing to the kale and massage in so that the kale is well coated. Flake the salmon and add to the kale along with Parmesan, olives, and croutons. Toss well to combine.

Turkey Sandwich Skewers

Turkey Sandwich Skewers

These tasty, portable Turkey Sandwich Skewers are perfect for lunches or a summertime picnic.

Cinnamon Toast PB&J

Cinnamon Toast PB&J

Cinnamon Toast PB&J-two classics team up to create one amazing sandwich! Kids and adults will love this peanut butter and jelly sandwich!