sandwhich

The Ultimate Hummus and Veggie Sandwich piled high with veggies and sprout, loaded with creamy hummus, and held together with sturdy whole grain bread. Meatless sandwiches never looked so good!

The Ultimate Hummus and Veggie Sandwich

hearty whole grain sandwich bread

Hummus (I like all things Sabra, chipotle, garlic

spinach leaves

carrot,

tomato

avocado,

red onion

Alfalfa sprouts

Salt and pepper

Prepare all your ingredients. You can toast the bread if you like in a toaster or leave it untoasted.

Add a thick layer of hummus to the inside all each piece of bread. On two pieces of bread add a thin layer of fresh spinach leaves. Top with grated carrot, then tomato slices, add some salt and pepper to the tomato slices, then add avocado, then red onion, then alfalfa sprouts.

Add the second piece of bread, hummus side down. Slice in half and serve right away.

Fresh hot out of the oven, this beet Reuben sandwich will blow your mind! A healthy alternative to the classic version of this sandwich, with less calories!

Beet Reuben Sandwiches

beets

olive oil

coriander

mustard seeds

cinnamon

allspice

rye bread (toasted)

sauerkraut

Swiss cheese

mayonnaise

onion

ketchup

sweet pickle relish

lemon juice

½ teaspoon sweet paprika

Kosher salt

Combine all the ingredients in a small mixing bowl using a whisk. Mix well!

Transfer the dressing to a jar or airtight container with a lid. Store in the refrigerator until needed.

Make The Thousand Island Dressing

Arrange the rack to the middle position and preheat the oven to 400 degrees F.

Using a sharp knife, cut off the tops and bottoms of each beet. Scrub the beets like you would a potato, using a vegetable brush, getting rid of any hidden dirt on the surface.

Place the beets on a baking sheet lined with aluminum foil to catch drips in case the beet juices leak.

Roast in the oven until cooked through, approximately 45 to 60 minutes. Test for doneness, by piercing the beets with a toothpick. If there is any resistance, leave the beets in the oven for ten more minutes and recheck with the toothpick. Repeat the process as necessary until the toothpick goes in without resistance.

Remove the beets from the oven, and let the roasted beets cool no less than 10 minutes. (They stay hot just like a potato, so make sure they are cool enough to handle.)

Wearing disposable rubber gloves, peel the beets over the sink using a colander to catch the skins with a steady trickle of cool water to help cool if the beets are still too warm to handle. Gently rub the skin off of the beets with your fingers. The skin should peel away easily; if it doesn’t, the beets need to cook a little longer. Peel the remaining beets.

Slice into ¼-inch thick slices and place into a large bowl. Toss the beet slices with oil, coriander, mustard seeds, cinnamon and allspice to coat.

Prepare the Beets

Spread about two tablespoons of the Thousand Island dressing on one side of each slice of bread. Then place the slice of bread onto a baking sheet. Top each slice of bread with a slice of cheese, sliced beets and top with sauerkraut.

Broil the sandwiches until the cheese is melted and the bread starts to brown, about 5 minutes.

Prepare the Beet Reuben Sandwiches

Serve immediately topped with a little more dressing, if desired.

Serve The Beet Reuben Sandwiches

When my kids were in elementary, middle, and high school they used to eat me out of house and home every spring break and summer. So, the way I remedy that is by making my Crockpot Crack Chicken. It&#39;s super easy to make, full of all the flavors kids AND adults love! It&#39;s going to keep them nice, full, and happy! Also you won&#39;t be wasting any food because I promise you they are going to eat this ALL up! All you are going to need is some chicken breasts, a packet of hidden valley ranch seasoning, some bacon, one jalapeno, cream cheese, and some freshly shredded cheese. As if this crack chicken isn&#39;t good enough, I turned it into open face sandwiches in this recipe blog. I grabbed myself a pack of artisan rolls, smothered each side of the roll in this crack chicken, topped it with some more cheese, and boom spring break and your wallet saved! Are you ready? Let&#39;s make it!

Crockpot Crack Chicken

oz cream cheese

1.5 lbs chicken breasts (2 fat chicken breasts)

jalapeno (seeded & chopped (optional))

bacon

onions

oz freshly shredded colby jack cheese

Artisan rolls (use as many as you want)

To your crockpot add in the cream cheese, chicken breasts, hidden valley ranch seasoning, and the jalapeno. Then, just pop the lid on the crockpot, set it to high, and let that cook on high for 3 hours.

When that has almost reached 3 hours, get out a baking sheet and line it with some aluminum foil. Then, place a baking rack on top of the baking sheet with the aluminum foil and add the slices of bacon on top of the baking rack. Bake that in the oven at 400°F for about 20 minutes or until the bacon is crispy. Set it aside.

Once it has been 3 hours, take the lid of the crockpot and shred up the chicken. Once the chicken is all shredded, add in the sliced green onions (save some for garnish. Then, take about 7 slices of that crispy bacon (save 2 pieces for the garnish), crush it up into bacon bits, and sprinkle them over the green onions. Lastly, sprinkle the freshly shredded colby jack cheese over the top (save some for garnish). Pop the lid back on the crockpot, and let that cook on high for about 20 minutes, so the cheese can get melty.

Once that's done it's time to assemble our open face sandwiches! Line a baking sheet with aluminum foil and place a baking rack on top of it. Open your rolls and place them on the baking rack. Now, take that crack chicken mixture and add a heaping amount on top of each roll. Then, top them with the leftover shredded cheese, bacon bits, and sliced green onions. Place them in the oven at 400°F for just 5 minutes or until the cheese is melted and the bread is toasty. Serve & enjoy!

https://www.youtube.com/watch?v=TwVTNu-xN9w

Crockpot Crack 🤔 Chicken! #crockpotrecipes

These Ham and Cheese Hawaiian sliders pack a big flavor punch with baked, juicy ham and melted Swiss cheese on a pillowy soft Hawaiian rolls. The secret is the buttery, gourmet mustard sauce.

Ham and Cheese Hawaiian Sliders

(12 count) King's Hawaiian Rolls

oz Honey Ham (thin sliced)

Swiss Cheese (or 8 ounces brick, sliced)

tsp Dried Onion

Worcestershire Sauce

Tbsp Yellow Mustard

Tbsp Butter (I use unsalted)

2.5 tsp Poppy Seeds

Preheat the oven to 350°F.

In a small bowl, melt 4 Tbsp Butter in the microwave or over the stovetop. Add the 4 Tbsp Yellow Mustard, 2 tsp Worcestershire Sauce, 2 tsp Dried Onion and 2.5 tsp Poppy Seeds. Stir well until sauce is consistent.

Using the largest serrated knife you have, slice 1 package (12 count) King's Hawaiian Rolls in half to create a top and bottom bun. The sandwiches can be baked in the liner provided with the rolls or spray a 9X11 baking pan with cooking spray or parchment paper.

Spread the folded over 6 oz Honey Ham slices on the rolls. Layer 16 slices Swiss Cheese on top. Using a brush or a spoon, spread 1/3 of the sauce over the Swiss cheese.

Place the other halves of the rolls on top. Spread the remained of the sauce on top of the rolls.

Cover with aluminum foil and bake in the oven for 15-18 minutes. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting.

Serve warm or at room temperature. Makes 12 mini sandwiches and easily doubles for a larger crowd.

Yum, yum, yum! I love these little sandwiches so much. It's one of my favorites at potlucks too! Thanks so much for sharing this recipe at my Creative Ways Link Party. You'll be one of the features at tonight's party.
Blessings,
Nici

These look so tasty!  I love mustard, and you can't beat those sweet Hawaiian rolls!  Pinning for sure!

OMG these look so delicious!  I wish my hubby liked mustard, I'd have to do half without.

I love those Hawaiian Rolls–these sliders sound so yummy!

I absolutely love these sandwiches! I make a slightly different version but so want to give this one a try for sure! Thanks for sharing! I'd love for you to come share with us over at Throwback Thursday's link party, going all weekend!

This looks absolutely delicious! Thanks for sharing at the Home Matter Party! Pinning this for later use. Your photography is amazing!

Welcome to Yum Goggle!  We are so happy you submitted your lovely sandwiches.  We are following you on all social media now and hope you will do the same.  We will tag you when we promote your post on up to 14 platforms including a nightly Top Ten nightly newsletter as well as our big Recipe Roundups that have become so popular with bloggers recently - it gives you SEO as well as us so it's a win-win!

I love the idea of the mustard sauce!  Though I think it is hard to go wrong with hot ham and melty cheese!

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The Ultimate Hummus and Veggie Sand...

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Top 4 sandwhich recipes from across the web

The most viewed sandwhich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ultimate Hummus and Veggie Sand...

Beet Reuben Sandwiches

Crockpot Crack Chicken

Ham and Cheese Hawaiian Sliders

The most viewed sandwhich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine