CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains, Dairy |
|
Sandwiches, Vegetables |
2 |
Sandwiches |
INGREDIENTS
2 |
tb |
Mayonnaise; reduced-calorie |
4 |
sl |
Multigrain bread |
1/2 |
|
Avocado; peeled |
1/2 |
ts |
Lemon juice |
2 |
ts |
Parsley; chopped |
2 |
sl |
Monterey Jack or Cheddar |
|
|
. cheese |
1 |
|
Red bell pepper; roasted |
|
|
. other recipe |
4 |
sl |
Cucumber; peeled & sliced |
|
|
. lengthwise |
2 |
sl |
Tomato |
1/4 |
c |
Alfalfa sprouts |
|
|
Salt & pepper to taste |
INSTRUCTIONS
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.
Nutritional Information: per sandwich: 384 calories, 21g fat,
: 25 mg cholesterol
** Dallas Morning News -- Sunday insert Parade Magazine
September 24, 1995 **
Posted by The WEE Scot -- paul macGregor
From: Iris Grayson Date: 07-19-96
Posted to MM-Recipes Digest V3 #299
Date: Fri, 1 Nov 1996 14:46:20 -0500
From: BobbieB1@aol.com
A Message from our Provider:
“When God ordains, He sustains.”