| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Digest, Apr95 | 1 | Servings |
INGREDIENTS
| 3 | sl | Bread |
| 1 | Veg. broth | |
| 1 | Sliced mushrooms | |
| 1 | Ff mayo/salad dressing | |
| 1 | Spicy mustard | |
| 1 | Tomatoes | |
| 1 | Thinly sliced tomatoes | |
| 1 | Cucumbers | |
| 1 | Low fat cheese | |
| 1 | Sprouts | |
| 1 | Lettuce |
INSTRUCTIONS
Toast 3 slices of bread. In a skillet, heat a little beef or veg. broth (about 1/4 cup) & cook sliced mushrooms & onions on high heat til done. Let them drain on a paper towel. Coat each slice of bread with fat free mayo or salad dressing (or Kraft Ranch Free if you like) & spicey mustard (green chili & garlic dijoin if your in Austin--Central Market). Layer thinly sliced tomatoes cucumbers, low fat cheese, sprouts & yer mushrooms & onions. If lettuce ever gets back down into the price range of we lumpin' proletariats, add some of that. Cut into quarters & eat it slowly with great relish in front of some skinny hamburger & fries eater. It's better that way. Source: I had one of these the other day at the Hole in the Wall. I made a few variations. Posted by Beverley G Whittington <albgs@utxdp.dp.utexas.edu> to the EAT-LF Digest 398 Apr. 1995. From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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