From the Kitchen of:  Pepper

South-of-the border crunchy colorful vegetables make the best fillings for
warm-weather sandwiches served up on lightly toasted whole-grain bread.
Here gossamer alfalfa sprouts top off a filling of creamy avocado, Monterey
Jack, crispy cucumber, ripe tomatoes and roasted red pepper.

 

2	tbsp.	lowfat mayonnaise
4	slices	Health Nut Bread or other whole grain bread
1/2		avocado, pitted and peeled
1/2	tsp.	fresh lemon juice
2	tsp.	chopped Italian flat-leaf parsley
1 to 2	slices	reduced-fat Monterey Jack cheese
1	large	bell pepper, halved lengthwise and roasted
4		peeled, seeded, thin lengthwise slices of cucumbers
1 to 2	slices	ripe large tomato
1/2 to 1/4	cup	alfalfa sprouts
		salt and pepper

1. Flatten the Red Pepper halves slightly with the palm of your hand. Lay peppers
skin side down on a broiler pan. Broil about 12 to 15 minutes until the skins turn
black. Remove peppers and place in plastic bag for 15 minutes. Remove from bag
and slip off skins.

2. Spread mayonnaise on 2 slices of bread and set aside.

3. Mash avocado with the lemon juice and spread on the 2 remaining slices
of bread. Sprinkle with the parsley.

4. Next top each with a cheese slice. Lay 1/2 roasted pepper over the
cheese on each sandwich.

5. Cover the roasted pepper with the cucumber slices and tomato slices.
Season with salt and freshly ground pepper. Top each with sprouts and cover
with reserved slices of bread. Cut each sandwich in half and serve.

2 servings

Nutrition Facts
Amount Per Serving: Calories 500 - Calories from Fat 130