It's all about the Taste! VeggieSpread Sandwich Recipes!
Send your recipes and photos to: recipes@naturespeak.com
The six flavors of VeggieSpread compliment so many Sandwiches that we could list thousands of variations on recipes we know you’ll love. VeggieSpread is the natural choice for casual meals, picnics and patio dining. Here are some selections to liven up your feast and tantalize your taste buds.

Tarragon Shallot Chicken Salad Sandwiches
Roasting the chicken makes this chicken salad savory and flavorful.

Ingredients: Serves: 4

3 whole chicken breasts (about 4 1/2 pounds), on the bone with skin
3 teaspoons coarse salt
1 teaspoon freshly ground white pepper
2 tablespoons vegetable oil
2/3 cup Nature's Peak Tarragon Shallot VeggieSpread
2 tablespoons chopped tarragon leaves
1 loaf whole wheat bread
1 head soft lettuce, such as Bibb
1. Heat oven to 325 degrees. Season the chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of pepper. Drizzle breasts with vegetable oil to coat completely. Place in a 9-by-13-inch glass baking dish. Transfer to oven, and bake until the flesh is firm and the juices run clear when pierced with a two-pronged fork, 60 to 75 minutes.

2. Remove from oven, and let the chicken cool completely, about 20 minutes. Remove, and discard the skin. Remove meat from bone in one piece, or in as large pieces as possible. Discard the bones, or reserve them to use for stock.

3. Cut chicken into large bite-size pieces, and place in a medium size bowl. Add Tarragon Shallot VeggieSpread, salt, and pepper. Stir well to combine without breaking up the chicken.

4. Using a bread knife, slice 8 1/2-inch thick slices of bread. You can slice bread in the regular manner, or slice the long way, creating 8 very large 1/2-inch thick slices.

5. Cover 4 slices of bread with Bibb lettuce, and mound chicken on top. Cover with remaining slices of bread, and serve.

Chipotle & Lime Lobster Club Sandwich
Ingredients:

1 1/2 pound lobster, steamed and shell removed
1 tablespoon Chipotle & Lime VeggieSpread
3 1/2-inch slices brioche, toasted
3/4 cup mixed field greens
8 slices plum tomato, sliced 1/4-inch thick
4 slices bacon, cooked

1. Slice lobster meat from tail and claws crosswise pieces, about 3/4-inch thick. Spread the Chipotle & Lime VeggieSpread on the brioche slices, and place them in a row on your work surface. Arrange half the quantity of tomato, field greens, bacon, and lobster meat between two slices of brioche.

2. To assemble, stack the second layer on top of the first layer with ingredients facing up. Place the last piece of brioche, Chipotle & Lime VeggieSpread side down, on top of the second layer. Pierce opposite corners of the sandwich’s top layer with lobster picks or decorative toothpicks. Slice the sandwich on the diagonal with a serrated knife.

Basil & Pesto Grilled Cuban Sandwich
Serves: 4

Ingredients:

8 slices pork loin, 1 ounce each
8 slices ham, 1 ounce each
12 dill pickle chips
8 slices Swiss cheese
4 sandwich rolls
Basil & Pesto VeggieSpread to taste


Prepare a wood or charcoal fire and allow it to burn to embers. Layer each sandwich with the cheese, ham, pork and pickles.

Grill the sandwich, top side down for 1 minute, turn over and place a saute pan on top and continue to cook until cheese is melted about 3 to 4 minutes. Remove from grill, open sandwich and add Basil & Pesto VeggieSpread.





Send your recipes and photos to: recipes@naturespeak.com
Privacy | Contact Information | Subscribe | Site Map | Order Online | Partner Login | Call Toll-Free...1-800-NAT-PEAK (628-7325)