Skip to main content

Vegetarian Sandwiches

All of the flavor with none of the meat…these sandwiches are packed with nutty avocados, tangy tomatoes, protein-rich Mozzarella, and crunchy romaine.


8 slices whole wheat bread
8 Ready-Set-Serve Avocado Chunks
8 oz. fresh round of Mozzarella cheese, sliced
4 large Markon First Crop Tomatoes
2 Ready-Set-Serve Hearts of Romaine, sliced
Salt and pepper, to taste


Layer ingredients equally on four slices of bread; season with salt and pepper. Top with remaining four slices. Wrap in parchment paper, cut in half, and serve.
One sandwich per serving.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.