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Chocolate Truffle Cookies
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Veggie Club Sandwich
Yield: Makes 4 sandwiches
For a delightfully crunchy vegetable sandwich, start with your favorite whole grain bread, spread with garlic-herb seasoned mayonnaise and layer with tomato, cucumber, red onion, sprouts and cheese.
Ingredients:
1/4
cup reduced-fat mayonnaise
1
clove garlic, minced
1/8
teaspoon dried marjoram leaves
1/8
teaspoon dried tarragon leaves
8
leaves green leaf lettuce
1
large tomato, thinly sliced
1
small cucumber, thinly sliced
4
slices (1 ounce each) reduced-fat Cheddar cheese
1
medium red onion, thinly sliced and separated into rings
1/2
cup alfalfa sprouts
Preparation:
1.
To prepare mayonnaise spread, combine mayonnaise, garlic, marjoram and tarragon in small bowl. Refrigerate until ready to use.
2.
To assemble sandwiches, spread each of 4 bread slices with 1 tablespoon mayonnaise spread. Divide lettuce, tomato, cucumber, cheese, onion and sprouts among bread slices. Top with remaining bread. Cut sandwiches into halves and serve immediately.
Nutritional Information:
| Serving Size: 2 sandwich halves | |
| Sodium | 430 mg |
| Protein | 18 g |
| Fiber | 8 g |
| Carbohydrate | 43 g |
| Cholesterol | 10 mg |
| Saturated Fat | 4 g |
| Total Fat | 10 g |
| Calories from Fat | 28 % |
| Calories | 289 |
Dietary Exchange:
| Fat | 1 |
| Meat | 1 |
| Starch | 2-1/2 |
This recipe appears in:
Sandwiches
