These crunchy vegetable sandwiches get flavor from a blend of fresh herbs and cheese.
Recipe from Better Homes and Gardens
1 cup packed fresh cilantro leaves
1/2 cup packed fresh mint leaves
1 tablespoon lime juice
1 fresh jalapeno chile pepper, quartered and seeded, if desired
1 clove garlic, quartered
2 tablespoons grated Parmesan cheese
4 slices whole wheat or white bread
2 tablespoons butter, softened
4 1 ounce slice provolone cheese
1/2 medium cucumber, thinly sliced (1 cup)
If desired, remove crusts from bread. Spread one side of each bread slice with softened butter. Top 2 of the bread slices with half of the cheese. Top with all of the cucumber slices. Carefully top with all of the cilantro mixture, remaining cheese slices, and remaining bread slices, buttered side down. Cut sandwiches in half. Serve immediately or wrap in plastic wrap and pack with an ice pack or chill up to 4 hours before serving. Makes 2 sandwiches.
Per Serving: cal. (kcal) 485, Fat, total (g) 31, chol. (mg) 75, sat. fat (g) 19, carb. (g) 30, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 4, pro. (g) 23, vit. A (IU) 2575, vit. C (mg) 61, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 101, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 992, Potassium (mg) 481, calcium (mg) 626, iron (mg) 8, Percent Daily Values are based on a 2,000 calorie diet
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