These vegetarian-friendly Cheese and Veggie Sandwiches are delicious and nutritious with a bowl of tomato soup.
1-1/2 cup cottage cheese, drained
1/4 cup shredded carrot
1/2 teaspoon finely snipped chives
1/4 cup chopped green pepper or celery
1/4 cup plain low-fat yogurt
8 small slices whole grain bread
2 tablespoons horseradish mustard
2 red onions
Spinach or lettuce leaves
4 tomato slices
In a medium mixing bowl combine the cottage cheese, carrot, chives, and green pepper or celery. Stir in the yogurt.
Spread the bread slices with horseradish mustard; top with spinach or lettuce leaves.
Spoon the cheese mixture onto half of the bread slices. Top with a tomato slice and remaining bread slices.
Recipe makes 4 servings.
Serving size: 1 sandwich
Calories: 232; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 13mg; Sodium: 722mg; Carbohydrates: 29g
Portobello Veggie Sandwiches
4 whole portobello mushrooms
1 tablespoon olive oil
1/4 cup low-fat mayonnaise
1/4 cup teriyaki sauce
1 small minced garlic clove
1 medium red onion
4 toasted sesame Kaiser rolls
Teriyaki Veggie Sandwiches
Heat oven to 450-degrees. Remove and discard stems from four whole portobello mushrooms. Combine 1-tablespoon olive oil; set aside. In separate small bowl, combine 1/4-cup low-fat mayonnaise, 1/4-cup teriyaki sauce and one small minced garlic clove; set aside.
Arrange mushrooms, one medium red onion cut into thick slices and one large red bell pepper cut into strips in broiler pan. Brush teriyaki-oil mixture over vegetables. Cook 15 minutes or until vegetables are tender. Turn occasionally. Spread teriyaki-mayonnaise combination on four, toasted sesame Kaiser rolls. On each roll half arrange mushroom along with onion and pepper strips. Cover with other half of roll.
Broiled Veggie Sandwiches
Stack focaccia bread with reduced-fat mozzarella cheese, sliced fresh mushrooms, roasted red peppers (from a jar) and sliced artichoke hearts. Heat until cheese melts.
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