3 slices marbled rye bread, toasted
4 slices swiss cheese
2 Tbs cream cheese, softened
2 Tbs guacamole
1 c assorted vegetables (cucumbers, peppers, mushrooms, red onions, eggplant, tomatoes, etc.)
1/2 tsp herbs (fresh chives, basil, thyme or marjoram)
1 bunch alfalfa sprouts

Combine softened cream cheese with the herbs and spread on one piece of the toast.
Lay a single layer of veggies, such as cucumber, on top the cream cheese, followed by another layer of veggies.
Top with two slices of Swiss cheese, followed by the next slice of toast.
Add another two layers of veggies, tomato and red onion are excellent, two more slices of swiss cheese, and top with sprouts.
Spread the guacamole on the final piece of toast to form a triple layer sandwich and serve.

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Avoid Fruits~N~Nuts....you are what you eat!!!

2 tablespoons olive oil
2 large green peppers or orange peppers or red peppers or yellow peppers
1 medium onion
6 ounces portabella mushrooms
16 ounces loaf focaccia bread
1/4 cup dijon-style mustard
6 ounces shredded cheddar cheese


Slice bread in half lengthwise.
Slice peppers into 1/8 inch slices.
Slice onion and mushrooms.
In a skillet, heat oil over medium heat.
Add peppers and onions, cooking till they begin to soften.
Add mushrooms and cook till mushrooms are softened.
Spread mustard on each half of bread.
Top one half with mushroom mixture, sprinkle with cheese.
Place the other half of the bread on top the half with the mushroom mixture.
Cut into 8 slices.

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Avoid Fruits~N~Nuts....you are what you eat!!!

CURRANT JELLY SAUCE
12 ounces red currant jelly
1 tablespoon water
1 tablespoon half-and-half
FRUIT COMPOTE
1 (12 ounce) jar red currant jelly
1 (15 ounce) can peaches (or your choice of canned fruit. I like peaches)
BATTER
2/3 cup water
1 small egg
1/2 teaspoon salt
1/8 teaspoon white pepper
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
SANDWICHES
8 slices white bread
4 roasted vegetarian turkey pieces or cooked vegetarian chicken pieces, cut in half to 1/4-inch thickness
4 slices tillamook swiss cheese (1 ounce each sandwich)
8 slices tempeh bacon, cooked (or your favorite vegie bacon, such as Morningstar Farms, etc.)
vegetable oil, for frying
GARNISH
confectioners' sugar, for dusting
fruit, compote
currant jelly, sauce

NOTE:you can use Morningstar Farms "chik patties", but Tofurkey deli mock turkey slices would work, too as would mock ham deli slices for the bacon.
CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.
BATTER: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.
SANDWICHES: Make 4 sandwiches, putting cheese between vegie bacon and mock chicken cutlet. Cut into fourths and put a toothpick through each quarter.
Heat about 6" of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!

Yummy sandwiches!!!!!!!!!!!

Can you believe I've never had guacamole?!? or an avocado for that matter.

how is that possible???

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!