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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