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Multigrain & Veggie Sandwiches

By
Test Kitchen
Spring 2025
Spring 2019
Multigrain & Veggie Sandwiches feature a homemade multigrain loaf layered with Boursin cheese, basil pesto, watercress, avocado, and Bibb lettuce for a fresh, flavorful bite.

Recipe Information

Total Time:
Yield:
2 sandwiches

Ingredients

Mutigrain & Veggie Sandwiches

4 (½-inch) slices Multigrain Bread

¼ cup Boursin garlic & fine herbs spreadable cheese

2 tablespoons basil pesto

⅔ cup lightly packed watercress

½ avocado, seeded, peeled and sliced

1 small head Bibb lettuce, separated into leaves

Mutigrain Bread

1¾ to 2¼ cups all-purpose flour, divided

1 (¼-ounce) package active dry yeast (2¼ teaspoons)

¾ cup 2% reduced-fat milk

2½ tablespoons honey

2 tablespoons salted butter

1 teaspoon salt

2 large eggs, divided

⅓ cup whole wheat flour

¼ cup rye flour

¼ cup quick-cooking rolled oats

2 tablespoons toasted wheat germ

1½ teaspoons each sesame seed, chia seed and flaxseed

1 tablespoon water

Directions

Multigrain & Veggie Sandwiches
  1. Spread 2 slices of bread with cheese. Spread the remaining 2 slices of bread with pesto.
  2. To assemble sandwiches, arrange watercress on cheese-spread slices. Place avocado slices and lettuce, then top with remaining bread slices, pesto sides down. Cut sandwiches in half to serve.

Multigrain Bread
  1. In a large mixing bowl, whisk together 1 cup all-purpose flour and yeast; set aside.
  2. In a medium saucepan, heat and stir milk, honey, butter and salt just until warm (120°F to 130°F) and butter is melted. Add to flour mixture in bowl. Add 1 egg. Beat with an electric stand mixer on medium for 30 seconds. Beat on high for 3 minutes, scraping sides of bowl occasionally. Using a wooden spoon, stir in whole wheat and rye flours, oats and wheat germ. Stir in as much of the remaining flour as you can.
  3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball.
  4. Spray a large, clean bowl with nonstick cooking spray. Place dough ball in bowl; turn over to grease surface. Spray one side of plastic wrap with cooking spray; cover dough loosely with plastic wrap and cloth towel. Cover and let rise in a warm place until double in size (about 1 hour).
  5. Gently push fist into dough. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes.
  6. Lightly spray a large baking sheet with nonstick cooking spray. Shape dough into a 4½-inch-round loaf. Place on prepared baking sheet. Cover and let rise until nearly double (30 to 45 minutes).
  7. Meanwhile, preheat oven to 375°F. In a small bowl, combine seeds. In a separate bowl, whisk together remaining egg and water.
  8. Brush top of loaf with egg mixture. Sprinkle with seed mixture. Bake for 20 to 25 minutes or until golden. Cool on a wire rack.

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