Drizzle with honey and top with other slice of bread
Top one slice of bread with the shredded chicken mixture, sprinkle with shredded cheddar, and top with
the other slice of bread.
Mix the mustard and preserves and spread on
the other slice of bread.
Top with
the other slice of bread, then brush both sides with olive oil.
On
the other slice of bread, add a thin spread of mayonnaise, a layer of basil leaves and finely roasted pepper.
Pack it for lunch or a snack and use as you would
any other slice of bread!
Cover with
other slice of bread and enjoy!
Arrange the lettuce and carrots on top and top with
the other slice of bread.
Top with
the other slice of bread and place back in the skillet.
Top with 1 large or 2 medium slices tomato and
other slice of bread.
On
the other slice of bread, place several thin slices of camembert and top with a sprinkling of chopped walnuts and one layer of sliced figs.
Place cheese on
the other slice of bread.
Top with some fresh kale, another slice of cheese and finish with
the other slice of bread.
Then stack
the other slice of bread on top of the one lying over the melted butter.
Next, layer red peppers, cooked chicken, cheese then top with
the other slice of bread.
Top with
the other slice of bread, so that the veggies are enclosed with goat cheese mixture and the butter is on the outside of the sandwich.
Top off the sandwich with
the other slice of bread.
Spread ketchup on
the other slice of bread and place on top.
Generously spread the dressing on 1 slice of bread, add 2 - 3 strips of tempeh, about 1/4 cup sauerkraut, more dressing, and then top with
the other slice of bread.
Place the other cheese slice on top of the spinach and top with
the other slice of bread.
Place
the other slice of bread on top and serve.
If you like avocado, spread on
the other slice of bread.
Place the other half of provolone cheese slice on top of the spinach and top with
the other slice of bread.
Top with
other slice of bread.
Continue frying
the other slices of bread, adding more butter as needed.
Top with arugula, then
the other slice of bread.
On
the other slice of bread, top with a small handful of the shredded lettuce, and some tomato slices.
Sprinkle with cinnamon and chile powder, then top with
the other slice of bread, butter - side out.
Cover the sandwich with
other slice of bread and grill the sandwich either on sandwich maker or in a same pan you grilled vegetables.
Let cook until
the other slice of bread is crispy.
Top with
the other slice of bread and push down to seal the sandwich.
Drizzle maple syrup on top of the berries and place
the other slice of bread, buttered side up, on top.
Flip the slice of bread with the tomatoes onto
the other slice of bread with the crab mix.
Place the tomatoes on
the other slice of bread and toast for 3 minutes.
Here's my recipe: Heat your pan on medium, brush coconut oil on the outside of two slices of sprouted grain bread, place one slice of bread in the pan (oil side down), add one serving of BabyBel Light cheese shredded or sliced on the slice, and place
the other slice of bread on top with the oil side out.
Spoon on the Chickpea of the Sea and top with
the other slice of bread.
If you're using cheese, it goes against
the other slice of bread.
Place a slice of cheese on each slice of the bread; followed by one to two ham slices, on each slice of the bread; followed by one to two tomato slices on each slice of the bread; followed the hot cherry peppers on one slice of the bread and tri-colored roasted sweet bell pepper strips on
the other slice of the bread.
Spread jelly on
the other slice of bread and put the two pieces together, so students see a complete sandwich.