Friday, April 25, 2014

Frugal Foodie Friday - Fresh Vegetable Subs

From the kitchen of One Perfect Bite...The gals in my Tai Chi group take turns bringing a lunch to share with the crew following class. These sandwiches were my contribution the last time I was responsible for providing lunch. Most of us have been dieting, so these subs were especially well received. I got the idea for them at a neighborhood sub shop where a vegetable sandwich has become popular. I enjoyed the sandwiches enough to search for a recipe that would allow me to standardize the base ingredients used to make them. I found one on the Better Homes and Garden website and their recipe is the basis for the one I'm sharing with you today. These subs are delicious, easy to prepare and inexpensive to make. They can also be made ahead of time and they are perfect for those watching  pennies or pounds. Obviously, the sandwiches can be made more substantial with the addition of cheese or thin sliced turkey breast, but I like the simplicity of the basic recipe. These sandwiches will never satisfy a hungry man, but they are perfect for smaller appetites. Their cost also makes them a great addition to a collection of Frugal Friday recipes. Here is how they are made.

Fresh Vegetable Subs...from the kitchen of One Perfect Bite inspired by Better Homes and Gardens

Creamy Garden Spread
2 ounce of plain Greek yogurt
3/4 cup of shredded carrot
1 teaspoon of finely shredded lemon peel
1 tablespoon of snipped fresh flat-leaf parsley
1/4 cup of crumbled feta cheese
1/4 teaspoon of salt
 Fresh Herb Dressing (optional)
1 cup of orange juice
1/3 cup of olive oil
1 tablespoon of cider vinegar
2 tablespoons of snipped fresh Italian parsley, basil, or thyme
2 teaspoons of yellow mustard
1/8 teaspoon of ground black pepper
6 whole wheat hot dog buns
1/2 cup Creamy Garden Spread (see recipe below) or soft-style cream cheese with vegetables
3 roma tomatoes, thinly sliced
1/2 of a medium cucumber, thinly sliced
1 sweet pepper, seeded and thinly sliced
3 radishes, thinly sliced
1 cup mixed baby salad greens

1) To make Creamy Garden Spread: Combine yogurt, carrot, lemon peel, parsley, feta cheese, and salt in a small bowl. Cover and chill up to 24 hours. Stir before serving.
2) To make Fresh Herb Dressing: Combine orange juice, olive oil, cider vinegar, herb, mustard, and pepper in a screw-top jar. Cover and shake well. Serve immediately or cover and refrigerate up to 3 days. Stir or shake well before using.
3) To make Sandwiches: Spread bottom half of buns with Creamy Garden Spread. Layer tomato, cucumber, pepper, and radishes on spread. Top with mixed salad greens. Add bun tops. Wrap in parchment paper and chill until serving time. Use Fresh Herb Dressing as a dipping sauce, if desired. Yield: 6 servings.

Photo and recipe courtesy of Better Homes and Gardens

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Catherine said...

This is delicious and healthy!! Blessings dear. Catherine

Ginny said...

These would be good for both of us, as I can eat no meat or pork now.

Kim G. said...

Nothing boring about this sub with the vinaigrette and the spread. Looks yummy!

Tricia @ Saving room for dessert said...

Gosh I just love this recipe! The spread sounds wonderful. I need this sandwich on my lineup! Have a great weekend Mary.

David said...

Mary, While I agree that this isn't a boring sandwich and I could eat it I still rather pile on some meat! My wife would really like this though... Take Care, Big Daddy Dave

Carol at Wild Goose Tea said...

I almost didn't read this post, except for the fact you do interesting things! Smile. I am glad I did. I love veggie sandwiches. The spread and the dressing are extra special and certainly raised this sub a couple cuts above.

Jean | said...

Mary, what a beautiful sandwich! Won't find anything like that at any chain sub shop! Wish I had one right this minute!


Your in a Tai Chi group ... you are so cool. And so is this sandwich.


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