AVOCADO, TOMATO, SPROUTS & PEPPER JACK WITH CHIVE SPREAD RECIPE - (3.7/5)
Provided by HollyRN
Number Of Ingredients 14
Steps:
- In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside. In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside. Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.) Makes 2 large sandwiches or 4 small wraps.
TOMATOES - ITALIAN STYLE STEWED FOR CANNING RECIPE - (4.3/5)
Provided by rainmaker
Number Of Ingredients 9
Steps:
- Blanch, peel, core and quarter tomatoes. To blanch a tomato, you drop tomato into boiling water for 15 seconds then drop tomato into ice water or just peel. The skin will peel off easily. Remember, core is just taking the stem part out of the top of the tomato and the bottom part. Heat olive oil in a large dutch oven or stainless steel pan. Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes). Add chopped onion and peppers and cook until tender (about 5 minutes). Add tomatoes, vinegar and sugar, simmer uncovered about 45 minutes or until desired consistency (you will need to cook longer if tomatoes are watery). Place in hot sterilized quart jars, add 1 teaspoon of salt to the top of each quart jar, leave 1/2 inch space at the top, place lids on and place in hot water bath, bring water back to boil and start timing for 40 minutes, remove and let cool. For jars that do not seal, remove lids and clean top of jar, replace with new lid and re-bath jars.
Tips:
- Choose ripe avocados: Look for avocados that are slightly soft to the touch and have a dark green or black skin. Avoid avocados that are too hard or have blemishes.
- Use fresh tomatoes: Roma tomatoes are a good choice for this recipe because they are firm and have a low moisture content. You can also use other types of tomatoes, but be sure to remove the seeds and dice them finely.
- Add some heat: If you like spicy food, you can add a pinch of cayenne pepper or diced jalapeño to the guacamole. You can also use a spicy pepper jack cheese.
- Make the spread ahead of time: The chive spread can be made up to 2 days ahead of time. Just store it in an airtight container in the refrigerator.
- Serve the sandwiches immediately: The sandwiches are best served immediately after they are made. The bread will get soggy if you wait too long.
Conclusion:
These avocado, tomato, sprouts, and pepper jack sandwiches with chive spread are a delicious and easy lunch option. They are perfect for packing for a picnic or taking to work. The sandwiches are also a great way to use up leftover avocado and tomatoes. They are a great meal for vegetarians and meat-eaters alike. This recipe strikes a perfect balance between richness, flavor, and ease of preparation. If you are looking for a quick and easy sandwich recipe that is sure to please everyone, give this one a try.
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