Recipe by Jeannine
"My version of a delicious vegetarian sandwich I first had in Oxford, England. It is great as an appetizer or sandwich entree with a soup. You could easily put too much of the fig on, so go easy with the fig. A little dab will do ya."
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whole grain bread
cucumber, thinly sliced
cherry tomatoes, thinly sliced
red bell pepper, finely chopped
finely chopped fresh basil
I love the combination of fig preserves and goat cheese, so I was intrigued by the addition of the veggies to this sandwich. I had some tasty 5-grain bakery bread on hand, so that’s what I used (good choice, too). The cucumber gives it some crunch, the perfectly-ripe tomatoes some sweetness, and the basil lends a nice fresh taste. Thanks, Jeannine, for a great new sandwich.
Total hit! -- Even my son, who never eats things like figs and goat cheese, loved it. We couldn't find fig preserves so we used chopped dried figs. Excellent!
I have had my eye on this recipe for awhile now. I absolutely love sandwiches. So when my husband said he would make me whatever I wanted for Mother's Day, I had him make this. HOLY COW! This has to be one of the best sandwiches I have ever tasted. He snuck in thinly sliced avocados and finely chopped red onion and it was great but it didn't need it. As written it truly is a sandwich masterpiece.
Love this! Used freshly made Honey Wheat Sandwich Rolls also from this site. A very fresh tasting sandwich. Thanks so much for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Sublime Oxford Sandwich
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 60
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