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Stanley Sandwiches
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Stanley Sandwich
YIELD Makes 3 servings
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INGREDIENTS
| 1/2 | cup shredded carrot |
| 2 | tablespoons bottled reduced-fat ranch salad dressing |
| 1/2 | (12-ounce) focaccia bread |
| 3 | lettuce leaves |
| 6 | ounces thinly sliced reduced-fat, reduced-sodium deli-style roast beef, roast chicken or roast turkey |
PREPARATION:
- Stir together carrot and salad dressing. Cut focaccia into 3 pieces. Split each piece horizontally. Place lettuce leaves on bottom halves. Top with meat. Spoon carrot mixture on top. Top with remaining focaccia halves. Wrap in plastic wrap.
- Pack in insulated bag with ice pack, if desired.
This recipe appears in:
Sandwiches
NUTRITIONAL INFORMATION:
| Serving Size: | 1 sandwich |
| Fiber | 2 g |
| Carbohydrate | 35 g |
| Cholesterol | 20 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 12 % |
| Calories | 236 |
| Protein | 16 g |
| Sodium | 815 mg |
DIETARY EXCHANGE:
| Meat | 2 |
| Starch | 2 |
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