Vegetarian Sandwich
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 4 slices whole grain bread, toasted
- 2 tablespoons low-fat mayonnaise
- 1⁄2 teaspoon Italian salad dressing
- 2 leaves butter lettuce
- 6 slices cucumbers, sliced thin
- 4 slices tomatoes, sliced thin
- 8 slices red onions, sliced thin
- 4 slices avocados
- 2 slices cheese (optional)
- 2 tablespoons bean sprouts
directions
- Toast breads. Mix together mayonnaise and Italian dressing. Spread mayonnaise mixture on toast.
- Add lettuce, cucumbers, tomatoes, red onion, avocado slices, and cheese, (if using).
- Top with bean sprouts, serve with a pickle.
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Reviews
-
I love veggie sandwiches and I really enjoyed this one. I've never thought of adding a an egg before but it was just the right touch of protein to make this satisfying, but light. I think next time I'll just leave off the cheese to save on calories and I didn't really taste it anyway. I used vinaigrette instead of Italian dressing. I liked what the dressing added to sandwich. My only issue was that it was a little tough to eat, but I held on tight and managed to keep most of the filling on the bread. I love that I don't feel overly full, but satisfied. Thanks for sharing this recipe.
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I ended up making this on a 6" panini roll, so it reminded me a veggie sub. I substituted alfalfa sprouts in place of the bean sprouts and it made for a tasty sandwich. DH tried it and asked if it was new version of an egg salad sandwich (I told him "yes" & he said, "make it like this anytime"). Oh - I did use a Vidalia onion (I had one on the go), thinly sliced mozarella cheese, and a sprinkling of salt. Simply, superbly good. Made as a "thank you" for Andi of LongMeadow Farm in Everyday Is a Holiday Tag.
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Very very good! I made as directed but you could add anything. Next time I might try adding some artichokes and maybe even some bacon (of course that would be real heathy). I did add provolone cheese which we really enjoyed. Thank you for a wonderful recipe. Made for New Kids on the Block tag game 2010.
Tweaks
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I love veggie sandwiches and I really enjoyed this one. I've never thought of adding a an egg before but it was just the right touch of protein to make this satisfying, but light. I think next time I'll just leave off the cheese to save on calories and I didn't really taste it anyway. I used vinaigrette instead of Italian dressing. I liked what the dressing added to sandwich. My only issue was that it was a little tough to eat, but I held on tight and managed to keep most of the filling on the bread. I love that I don't feel overly full, but satisfied. Thanks for sharing this recipe.
-
I ended up making this on a 6" panini roll, so it reminded me a veggie sub. I substituted alfalfa sprouts in place of the bean sprouts and it made for a tasty sandwich. DH tried it and asked if it was new version of an egg salad sandwich (I told him "yes" & he said, "make it like this anytime"). Oh - I did use a Vidalia onion (I had one on the go), thinly sliced mozarella cheese, and a sprinkling of salt. Simply, superbly good. Made as a "thank you" for Andi of LongMeadow Farm in Everyday Is a Holiday Tag.
RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.