| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | Avocado, peeled | |
| 1 | T | Fresh lime juice |
| 1 | Garlic clove, pressed | |
| 1 | t | Minced jalapeño chili |
| 8 | Good-quality whole wheat | |
| bread each about 4×4 | ||
| inches and 1/2 inch | ||
| thick | ||
| 20 | Thin tomato slices | |
| 16 | Thin peeled cucumber slices | |
| 8 | Thin red onion slices | |
| 1 | c | Lightly packed fresh |
| cilantro sprigs |
INSTRUCTIONS
1998 These easy-to-make meatless sandwiches are nice for a picnic. Wrap them in plastic, and transport them in a cooler. Using fork, mash avocado, lime juice, garlic and jalapeño in small bowl until almost smooth. Season guacamole with salt and pepper. Divide guacamole among all bread slices, spreading evenly (guacamole will be thinly spread). Place 5 tomato slices atop guacamole on each of 4 bread slices. Top each with 4 cucumber slices, then 2 onion slices, then cilantro. Top with remaining 4 bread slices, guacamole side down, pressing lightly. Cut sandwiches in half. (Can be prepared 3 hours ahead. Wrap in plastic; chill.) Makes 4 servings. Per Serving: calories, 220; total fat, 8g; saturated fat, 1g; cholesterol, 0mg. Bon Appétit August 1997 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16,
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Nutrition (calculated from recipe ingredients)
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Calories: 919
Calories From Fat: 352
Total Fat: 39.7g
Cholesterol: 0mg
Sodium: 1733mg
Potassium: 1567.8mg
Carbohydrates: 127.9g
Fiber: 9.7g
Sugar: 41.4g
Protein: 19.1g