4 High-Protein Sandwiches Without Meat
You'll need to make these invigorating sandwich recipes on rehash. These fantastic sandwiches contain somewhere around 15 grams of protein for each assisting you with feeling full for longer. Also, they're made with no meat, so the protein comes from fixings like tofu, cheddar and vegetables to assist you with remaining powered.
1.Green Goddess Sandwich
This green goddess sandwich is a new and fulfilling sandwich. The dressing sneaks up suddenly with escapades and lemon juice. The cucumber and fledglings add decent crunch, and the carefully prepared avocado gets the richness.
Recipe
Ingredients
½ cup plain whole-milk strained yogurt, such as Greek-style
½ cup chopped fresh parsley leaves
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh chives
1 tablespoon capers, rinsed and chopped
1 clove garlic, grated
1 ½ teaspoons grated lemon zest
¼ cup lemon juice
1 medium avocado, cut into 8 slices
¼ teaspoon salt
4 slices hearty whole-wheat bread (1/2-inch)
1 cup watercress or spinach, divided
1 cup thinly sliced cucumber, divided
½ cup alfalfa sprouts, divided
Directions
Combine yogurt, parsley, tarragon, chives, capers, garlic, lemon zest and 2 tablespoons lemon juice in a medium bowl; whisk until well mixed.
Sprinkle avocado evenly with salt and the remaining 2 tablespoons lemon juice.
Spread 2 heaping tablespoons of the yogurt mixture on each bread slice. Top each of 2 bread slices with 1/2 cup watercress and cucumber, 4 slices avocado and 1/4 cup alfalfa sprouts. Top with the remaining 2 bread slices, spread-side down. Cut in half and serve immediately.
2.Mushroom Sandwich with Pickled Onion
This sandwich is a specialty at Father's Luncheonette in Half Moon Narrows, California, where gourmet expert proprietor Scott Clark makes it with neighborhood maitake mushrooms. Utilizing ghee to cook the sandwich parts grants a nutty flavor you wouldn't get by utilizing spread.
Recipe
Ingredients
Pickled Onion
1 ½ tablespoons crushed red pepper
1 tablespoon whole black peppercorns
1 clove garlic, smashed and peeled
1 bay leaf
1 cup white balsamic vinegar
1 cup granulated sugar
1 medium red onion, thinly sliced
Sandwich
3 tablespoons mayonnaise
1 tablespoon spicy brown mustard
1 teaspoon vegetarian Worcestershire sauce
5 tablespoons ghee, divided
8 slices whole-wheat bread
14 ounces maitake mushrooms
¼ teaspoon ground pepper
⅛ teaspoon salt
4 slices sharp Cheddar cheese
4 large eggs
8 lettuce leaves, preferably red oak
Directions
To prepare pickled onion: Toast crushed red pepper, peppercorns, garlic and bay leaf in a medium saucepan over medium-low heat until fragrant, 1 to 3 minutes. Add vinegar; bring to a boil over medium-high heat. Add sugar and stir until dissolved. Place onion in a medium non-reactive bowl and pour the hot liquid over it. Let cool to room temperature, about 1 hour. Cover and refrigerate for 4 hours and up to 1 week.
To prepare sandwich:
Combine mayonnaise, mustard and Worcestershire in a small bowl.
Heat 1 tablespoon ghee in a large nonstick skillet over medium-high heat. Add 2 to 3 bread slices and cook until browned on one side only, 1 to 2 minutes, adjusting heat as necessary. Transfer to a plate. Repeat 2 more times with 2 tablespoons ghee and the remaining bread.
Add mushrooms, pepper, salt and 1 tablespoon ghee to the pan. Cook, without stirring, until browned and crisp, 2 to 3 minutes. Flip the mushrooms and press with a spatula to flatten. Top with cheese and cook until it is melted, about 3 minutes more. Transfer to a plate.
Add the remaining 1 tablespoon ghee to the pan over medium heat. Crack eggs into the pan, cover and cook to desired doneness, 2 to 4 minutes.
Spread the sauce on the untoasted sides of the bread. Layer the pickled onion, mushrooms, eggs and lettuce between the bread slices.
3.Mushroom Melts
This mushroom liquefy has both Gruyère and Swiss cheeses that cooperate with gritty mushrooms to make a heavenly ooey-gooey vegan barbecued cheddar. Balsamic vinegar eases up the sandwich, and the slight cuts of rye bread assist with holding the sodium under wraps.
Recipe
Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons chopped shallot
1 (8-ounce) package cremini mushrooms, thinly sliced
1 teaspoon chopped fresh thyme
2 tablespoons balsamic vinegar
8 thin slices rye bread (about 1 ounce each)
2 tablespoons unsalted butter, softened
4 (1-ounce) slices Swiss cheese
½ cup shredded Gruyère cheese
Directions
Preheat oven to 200°F. Heat oil in a large nonstick skillet over medium-high heat. Add shallot and cook, stirring often, until softened, about 3 minutes. Add mushrooms and thyme; cook, stirring occasionally, until the mushrooms soften and begin to brown, about 10 minutes. Add vinegar; cook, stirring often, until mostly evaporated, about 2 minutes. Transfer the mushroom mixture to a bowl and set aside.
Coat 1 side of each bread slice evenly with butter and set 4 slices aside. Place the remaining 4 slices, coated-sides down, on a cutting board. Top each with 1 slice Swiss cheese, 2 ½ tablespoons mushroom mixture and 2 tablespoons Gruyère. Top with the remaining bread slices, coated-sides up.
Wipe the skillet clean and heat over medium heat. Add 2 sandwiches; cook until the bottom side is crispy and browned, 2 to 3 minutes. Carefully turn the sandwiches over and continue cooking until the cheese has completely melted, about 2 minutes more. (Alternatively, heat a panini press to medium. Place 2 sandwiches on the cooking grates and close the press. Cook until both sides of the sandwiches are browned and crisp and the cheese is melted, about 2 minutes.) Remove from the skillet; keep warm in the oven. Repeat with the remaining sandwiches.
4.Chickpea Salad Sandwich
This veggie lover chickpea salad sandwich is lemony, splendid and shockingly flavorful. It has every one of the kinds of an exemplary fish salad sandwich — dill, lemon and a touch of garlic — yet with chickpeas rather to add a vegetarian wellspring of protein and a solid increase in fiber. Celery brings a pleasant crunch.
Recipe
Ingredients
2 (15.5 ounce) cans no-salt-added chickpeas, rinsed
6 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
2 teaspoons Dijon mustard
½ teaspoon garlic powder
½ cup finely chopped celery
¼ cup finely chopped fresh dill
⅛ teaspoon salt
⅛ teaspoon ground pepper
4 tablespoons vegan mayonnaise
8 slices whole-grain bread, toasted
4 green lettuce leaves
4 thin slices red onion
4 tomato slices
Directions
Combine chickpeas, oil, lemon juice, mustard and garlic powder in a large bowl. Using a fork or potato masher, crush the chickpeas until most are mashed but some are still whole. Stir in celery, dill, salt and pepper.
Spread 1 tablespoon mayonnaise on 1 side of each of 4 slices of bread. Top evenly with lettuce, onion, tomato and chickpea mixture. Top with the remaining 4 slices of bread.
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