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Veggie Club Sandwiches
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Veggie Club Sandwich
YIELD Makes 4 sandwiches
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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 | slices Savory Summertime Oat Bread (recipe) or whole-grain bread |
| 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:
- To prepare mayonnaise spread, combine mayonnaise, garlic, marjoram and tarragon in small bowl. Refrigerate until ready to use.
- 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.
This recipe appears in:
Sandwiches
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 |
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