9. Green Goddess Sandwiches
Eggs are delicious on almost any kind of sandwich (think beyond breakfast or egg salad!), including this veggie stack with herby mayo.
Inspired by green goddess dressing, this dinner-worthy stack stars a creamy basil mayo. Start by making hard-boiled eggs in your air fryer (it’s so easy!) or skip that step if you have a stash of hard-boiled eggs in the fridge already.
Ingredients
4 large eggs
Ice water, for cooling
1/3 c. mayonnaise
1/2 tbsp. lemon juice
1/2 small clove garlic, finely grated
Kosher salt and pepper
1/4 c. basil, chopped
2 tbsp. chopped chives
8 slices whole-grain bread
2 c. salad greens or favorite lettuce
1 avocado, sliced
1/2 seedless cucumber, halved crosswise and thinly sliced lengthwise
1 c. sprouts
Directions
- Heat air fryer to 275°F. Place eggs in air-fryer basket and air-fry 15 minutes. Immediately transfer eggs to a bowl of ice water to cool for a few minutes, then peel and slice the eggs.
- Meanwhile, in small bowl, combine mayo, lemon juice, garlic, and 1/4 teaspoon each salt and pepper; fold in basil and chives.
- Spread basil mayo on bread, then create sandwiches with lettuce, avocado, cucumber, sprouts and eggs.
10. Roasted Eggplant Veggie Burgers
Is a burger a sandwich? Made with a hearty roasted eggplant patty, lettuce, tomato, red onion and pickled jalapeño, we don’t care what you call this.
Meaty roasted eggplant creates the base for these protein-packed burgers. Bonus: you can make ’em ahead.
Ingredients
1 12-ounce eggplant, halved lengthwise
3 tbsp. olive oil, divided
Kosher salt and pepper
1 medium onion, chopped
2 cloves garlic, chopped
1 tbsp. paprika
1 tsp. dried thyme
1 tsp. dried oregano
1/2 c. quick-cooking oats
1/2 c. raw walnuts
1 15-ounce can lentils, rinsed
1 large egg yolk
1 tsp. Worcestershire sauce
4 slices American cheese (optional)
4 brioche buns
Iceberg or romaine lettuce, mayonnaise, tomato, red onion, and pickled jalapeño, for topping
Directions
- Heat oven to 375°F. Line rimmed baking sheet with nonstick baking mat or parchment.
- Score flesh side of each eggplant half in diamond pattern. Brush cut sides with 1 tablespoon oil and season with 1/4 teaspoon salt. Roast until very tender, 25 to 30 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in medium skillet on medium. Add onion, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, 5 minutes.
- Stir in garlic, paprika, thyme, and oregano and cook, stirring, 2 minutes. Let cool.
- In food processor, pulse oats and walnuts until very finely chopped; transfer mixture to small bowl.
- Scoop eggplant into food processor, discarding skin. Add lentils, egg yolk, Worcestershire sauce, and onion
mixture and process until nearly smooth. Add walnut-oat mixture and pulse to combine. - Divide eggplant mixture in 4 and scoop onto prepared pan, then gently shape mixture into round patties. Bake until browned, 10 to 13 minutes, adding cheese during last minute of cooking if using. Let cool 5 minutes before making sandwiches with buns and toppings.
NUTRITIONAL INFORMATION (per serving): About 515 calories, 24 g fat (4 g saturated), 18 G protein, 796 mg sodium, 61 g carbohydrate, 15 g fiber
THE RIGHT WAY TO REHEAT: Prepare the burgers, let cool, then wrap individually and freeze up to 2 months. To cook, unwrap frozen burgers and reheat in a 400°F oven until warm, 10 to 15 minutes.