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    Red Pepper and Swiss Sandwich


    Source of Recipe


    Magazine clipping

    Recipe Introduction


    These sandwiches were delicious especially made on croissants instead of plain rolls. /jmp

    1/2 cup soft spreadable cheese*
    -- (garlic and herb flavored)
    1 lemon -- zested and juiced
    1 pinch red pepper flakes
    4 sandwich rolls -- split
    1 large tomato -- cut into 8 slices
    4 ounces Swiss cheese -- sliced
    1 small red bell pepper -- seeded and
    -- thinly sliced
    1 cup bean, sprouts
    or
    1 cup alfalfa sprouts
    or
    1 cup broccoli sprouts
    1 cup torn bib lettuce leaves

    *Rondele or Alouette brands can be found in most grocery stores.

    In bowl, combine spreadable cheese, 2 teaspoons lemon juice, 1/4 teaspoon lemon zest, and pepper flakes; spread on bottom roll halves. Top with remaining ingredients and roll halves.

    Makes 4 servings

    Per serving: calories 350, protein 15 g, carbohydrate 33 g, fiber 2 g, cholesterol 41 mg, sodium 450 mg, total fat 17 g

    Judi's note: I made this substituting croissants for the rolls and Jarlsberg cheese for the Swiss cheese.

    Categories: Sandwiches

    Typed for you by Judi Mae Phelps.


 

 

 


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