Vegetarian Sandwiches For Two

A mixture of artichoke hearts, cheeses & mayo is spread over pumpernickel slices, and topped with provolone, spinach, sprouts & sunflower kernels.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 3 ounces cream cheese, softened
• 1/2 teaspoon dried Italian seasoning
• 3 tablespoons shredded Asiago, mozzarella and Parmesan cheese blend
• 1/3 cup artichoke hearts canned in brine, well drained and chopped
• 1 tablespoon mayonnaise
• 2 slices provolone, approximately 1/2-oz each
• 4 slices pumpernickel rye bread
• 1/4 cup unsalted sunflower kernels
• 1 cup baby spinach leaves, washed and patted dry
• 2/3 cup fresh alfalfa sprouts, washed and patted dry
• Assorted potato chips or corn chips, optional

Method

Preheat oven to 375 degrees. In a small bowl, combine softened cream cheese with Italian seasoning. Stir in shredded cheese blend, artichoke hearts and mayonnaise. Place the bread slices on a cookie sheet; spread cream cheese mixture evenly over all slices. Place one slice of provolone atop two of the slices of bread. Place in oven and bake for 8 to 10 minutes, or until provolone is starting to melt. Remove from oven and sprinkle 2 tablespoons sunflower kernels over each slice of spread bread that does not have provolone on it. Layer with one half of the spinach leaves and one half of the alfalfa sprouts over each. Place the provolone side atop sprouts, gently press, and wrap in foil to take on a picnic. Or serve at once if eating at home. May cut sandwiches in half to serve. Serve with chips, if desired.

Notes: This is a nice change for a sandwich without meat. I originated this on a Friday during Lent, when we are not allowed to eat meat.

Number of servings: 2

Submitted By: sklittle4224629
View all recipes by this user