Healthy Veggie Sandwich
Yield
2 SandwichesPrep
10 minCook
?Ready
15 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
mayonnaise
reduced-calorie |
|
| 4 | slices |
bread, mulitgrain
|
* |
| ½ | Avocado; |
avocados
peeled |
*
|
| ½ | teaspoon |
lemon juice
|
|
| 2 | teaspoons |
parsley leaves
chopped |
|
| 2 | slices |
cheddar cheese
or monterey jack |
|
| 1 | x |
sweet red bell peppers
roasted |
*
|
| 4 | slices |
cucumbers
peeled and sliced lengthwise |
|
| 2 | slices |
tomatoes
|
*
|
| ¼ | cup |
alfalfa sprouts
|
|
| Salt | & |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
mayonnaise
reduced-calorie |
|
| 4 | slices |
bread, mulitgrain
|
* |
| 0.5 | Avocado; |
avocados
peeled |
*
|
| 2.5 | ml |
lemon juice
|
|
| 1E+1 | ml |
parsley leaves
chopped |
|
| 2 | slices |
cheddar cheese
or monterey jack |
|
| 1 | x |
sweet red bell peppers
roasted |
*
|
| 4 | slices |
cucumbers
peeled and sliced lengthwise |
|
| 2 | slices |
tomatoes
|
*
|
| 59 | ml |
alfalfa sprouts
|
|
|
salt and black pepper
to taste |
*
|
Directions
Spread mayonnaise on 1 side of each bread slice.
Set the top 2 slices aside.
Mash the avocado with the lemon juice.
Spread on 2 slices of bread.
Sprinkle with parsley. Next, top with cheese slices.
Lay half of the roasted pepper on the cheese.
Cover with cucumber and tomato slices.
Season with salt and pepper to taste.
Top each with sprouts, cover with the top slices of bread.
Cut in half; wrap them up.
