Total time: 15 minutes | Makes 2 sandwiches
Note: I like to use Country Hearth wheat hazelnut bread.
- 1/2 cup low-fat mayonnaise
- 1 tablespoon minced basil
- 1/2 teaspoon grated lemon zest
- 2 small zucchini, cut lengthwise into 1/4-inch-thick slices
- Nonstick cooking spray
- 4 slices hazelnut-walnut bread
- 1 cup arugula
- 6 thin slices tomato
- 1/2 cup thinly sliced red onion
- Sea salt
- Freshly ground pepper
Step 1Combine mayonnaise, basil and lemon zest. Set aside.
Step 2Lightly spray zucchini with nonstick cooking spray. Grill zucchini, a portion at a time, on preheated grill pan over high heat until tender yet slightly crunchy, 2 1/2 to 3 minutes per side.
Step 3To assemble sandwich, spread 1 tablespoon mayonnaise mixture on 2 slices bread. Top 1 slice bread with 1/2 cup arugula, 3 tomato slices and 1/4 cup red onion. Lightly season with salt and pepper to taste. Top with 3 slices zucchini. Top with second bread slice. Repeat for second sandwich. Cover remaining mayonnaise and refrigerate for another use.
Each sandwich with 1 tablespooon basil mayonnaise:
202 calories; 406 mg sodium; 10 mg cholesterol; 5 grams fat; 38 grams carbohydrates; 6 grams protein; 3.90 grams fiber.
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