Tailor-made for a summertime hike, these sandwiches are easy to prepare, satisfying to eat, and easily portable. Keep well chilled until you’re ready to leave.
Recipe Ingredient Details:
1 24-inch whole-wheat or plain baguette
4 ounces skim mozzarella cheese, thinly sliced
1 ripe avocado, thinly sliced
1 teaspoon lemon juice
2 large ripe tomatoes, sliced
1/2 cucumber, peeled and thinly sliced
1 small red bell pepper, thinly sliced
2 large radishes, thinly sliced
A handful of fresh baby spinach leaves
A handful of fresh alfalfa sprouts
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1/4 teaspoon fresh basil, chopped
1/2 teaspoon freshly ground black pepper
To make vinaigrette, place all ingredients in a jar and shake well.
Cut bread in half lengthwise. Pull out half of the interior on one of the bread halves, forming a hollow. Place mozzarella in the hollow. Toss sliced avocado with lemon juice, then layer avocado, tomato, cucumber, red bell pepper, and radishes on top of cheese. Top with spinach and sprouts. Drizzle 3–4 tablespoons vinaigrette over vegetables and top with remaining bread half. Slice into six sections. Wrap each section in foil and keep chilled.
Recipe Additional Notes:
PER SERVING: 490 cal, 24% fat cal, 13g fat, 4g sat fat, 10mg chol, 18g protein, 77g carb, 8g fiber, 756mg sodium
Wed, 2005-06-01 16:10