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    You are in: Home / Recipes / Perfect Spring Sandwich. Recipe
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    Perfect Spring Sandwich.

    Perfect Spring Sandwich.. Photo by I'mPat

    1/2 Photos of Perfect Spring Sandwich.

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    sunriverose's Note:

    This is a very nutritious, crisp/crunchy cool spring or summer sandwich. Use Vegan Mayo to make this a vegan dish.

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    My Private Note

    Ingredients:

    Serves: 1

    Yield:

    Sandwich

    Units: US | Metric

    Directions:

    1. 1
      Lay out bread slices or split roll.
    2. 2
      Spread both sides with mayonnaise to taste.
    3. 3
      On left side, place avocado slices, and "smash" them to make a smooth layer of avocado.
    4. 4
      Place tomato slices over avocado.
    5. 5
      Place cheese on tomato slices.
    6. 6
      Place red pepper rings next, and cover with red onion rings.
    7. 7
      Next, add the sprouts if desired.
    8. 8
      Top this with lettuce, then cover with top bread slice or roll top.
    9. 9
      Note: I don't recommend cucumber on this sandwich.

    Ratings & Reviews:

    • on April 19, 2010

      55

      Fantastic sandwich, I doubled and made one for the DM and myself. I used a chia thick sliced wholemeal but had to omit the onion (I had forgotten to buy with the avocado) and as we don't get monterey cheese here I used slices of vintage cheddar and a whole egg mayo and iceberg lettuce. Thank you sunriverose, made for Bargain Basement.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Perfect Spring Sandwich.

    Serving Size: 1 (383 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 412.6
     
    Calories from Fat 225
    54%
    Total Fat 25.0 g
    38%
    Saturated Fat 7.8 g
    39%
    Cholesterol 24.9 mg
    8%
    Sodium 501.6 mg
    20%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 8.8 g
    35%
    Sugars 5.0 g
    20%
    Protein 13.3 g
    26%

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