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Categories: Main courses, Sandwiches, Vegetarian

Fresh veggie and tomato bread sandwich

Fresh veggie and tomato bread sandwich
Los Angeles Times

A sandwich like this could be laden with fat, but there are a few things you can do to change that. First, slice the bread thin--though many breads contain no fat, some sun-dried tomato breads are made with olive oil. ... Read more

Total time: 20 minutes | Serves 4
  • 1/4 cup low-fat mayonnaise
  • 1 teaspoon lemon juice
  • 1 clove garlic, minced
  • Freshly ground pepper
  • 8 thin slices sun-dried tomato bread
  • 1 avocado
  • 2 cups thinly sliced fennel
  • 1 cup shredded carrots
  • Paper thin slices red onion
  • 16 thin slices cucumber
  • Salt

Step 1Combine the mayonnaise, lemon juice, garlic and 1/8 teaspoon of pepper. Lightly spread the garlic mayonnaise on one side of each slice of bread.

Step 2Cut the avocado in half. Remove the pit and peel. Cut each half in two lengthwise. Slice one quarter of the avocado onto each of 4 bread slices, using a fork to mash it.

Step 3Top the avocado with the fennel, carrots, red onion and cucumber slices, dividing the ingredients evenly among the sandwiches. Lightly sprinkle with salt and pepper. Top with the remaining bread slices. Cut the sandwiches in half and serve.

Each sandwich:
191 calories; 324 mg sodium; 9 mg cholesterol; 7 grams fat; 1 gram saturated fat; 28 grams carbohydrates; 4 grams protein; 5.07 grams fiber.
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