UCookbook

Gourmet sandwiches

Gourmet french toast

Ingredients

For the bun:

• 2 egg whites
  
• 1/3 cup almond milk
  
• 2 slices whole wheat bread, preferably cinnamon raisin (I used Ezekiel brand cinnamon raisin)
  
• 1 Tbsp cinnamon
  
• 1 Tsp vanilla extract
  
• 1 pinch of salt
  
• 1 Tbsp orange juice
  
• 1 tsp of coconut oil or coconut oil spray

For the fixin’s:

• 1 Tbsp peanut butter
  
• ½ Tbsp chocolate hazelnut spread
  
• ½ banana, sliced into delicious, potassium-filled medallions

Directions

Combine egg whites, almond milk, orange juice, vanilla extract, & salt in a large bowl and whisk together. Dip bread slices into mixture. Add coconut oil to a pan and put on medium heat. Place dipped bread onto the pan and add ½ cinnamon to each bread side. Flip bread and add ½ cinnamon to the other bread side. Cook toast until firm and remove from pan. Add peanut butter & banana in between the slices and enjoy!

— By Jordan, Lasell College

Gourmet chickpea sandwich

Ingredients
(makes filling for about 5 sandwiches)

• 1 (15 oz/425g) can of cooked chickpeas, drained
  
• One ripe avocado
  
• Pepper & salt to taste
  
• ½ a red or green onion, thinly sliced
  
• 1 tablespoon Dijon mustard
  
• ½ a lime or lemon

Toppings of your choice. Some ideas:

• Pizza-inspired: Slices of tomato or sundried tomato, shreds of mozzarella, and pepperoni
  
• For the sweet tooth: Grated carrots and raisins
  
• Greek style: Crumbled feta and sliced olives
  
• Breakfast sandwich: Slices of bacon and hardboiled egg

Bread of your choice, for example:

• Wrap in a flour or corn tortilla
  
• Open-faced sandwich—toasted in the oven or served cold
  
• Lighter option—use as topping on thin crackers
  
• Bread-free option—wrap filling in large lettuce leaves
  
• Breakfast option—use as a topping for a waffle or toast, or as the filling for an omelet or crepe

Directions

Slice the avocado in two, remove the pit, and scoop out the avocado flesh into a bowl. Drain the can of chickpeas and put them in the same bowl. Slice the lime or lemon in two and squeeze the juices into the bowl as well. Add the slices of chives (or onion or shallot). Use a strong fork or potato masher to mash the chickpeas and avocado, mixing all the ingredients together. Add salt and pepper to your liking.

Use the filling in any bread of your choice, warm or cold. Top with vegetables, cheeses, garnishes, egg, meat—make it as fancy as you want! Keep leftovers covered and cold in the fridge.

— By Franklynn, Yale University and University College London

Better-than-steak-and-cheese vegan triple decker sandwich

Ingredients

• 3 slices of whole wheat bread
  
• 2 Tablespoons of hummus
  
• ½ cup of Spinach
  
• 2 Slices of Tomato
  
• Sliced Red Onion (To Taste)
  
• 1 portabella mushroom cap
  
• 1 clove of garlic
  
• 1 Teaspoon of Balsamic Vinegar
  
• ½ tablespoon of crushed red pepper
  
• 1 tablespoon of olive oil
  
• Salt and Pepper (To Taste)

Directions

Slice the portabella mushroom cap into thick slices of about ½ of an inch in width. In a sauce pan on medium heat, warm the olive oil until hot. Add the garlic and crushed red pepper until fragrant. Once fragrant add the sliced mushroom to the hot pan and cook until brown and tender (about 5 mins). Add a sprinkle of salt and pepper.

Toast three slices of bread. Smear the hummus on one side of each of the pieces of the bread. Add the onion, tomato, and spinach then top with the warm mushroom. You can use a toothpick to help keep your sandwich together.

— By Nia, Rutgers University