Open-Faced Veggie-Sprout Sandwiches
Recipe from Pepperidge Farm

Crunchy vegetables, seasoned ricotta and dark wheat bread make these easy-to-make sandwiches simply delicious.


Open-Faced Veggie-Sprout Sandwiches

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Servings: 2
Prep Time: 15 mins
Total Time: 15 mins
Related Categories: Lunch Sandwiches, Vegetarian
 
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Ingredients
  • 1/2  cup
    part-skim ricotta cheese
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  • 1  tbsp.
    red wine vinegar
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  • 1  tbsp.
    chopped fresh basil leaves or 1 tsp. dried basil leaves, crushed
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  • 1/8  tsp.
    freshly ground black pepper
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  • 2  slices
    Pepperidge Farm® 100% Natural German Dark Wheat Bread
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  • 1 
    small cucumber, peeled and thinly sliced (about 1 1/2 cups)
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  • 1 
    small red pepper, cut into 1/4-inch rings
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  • 1 
    small zucchini, thinly sliced (about 1 cup)
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  • 1/2  cup
    alfalfa or bean sprouts
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Directions
1.
Stir the cheese, vinegar, basil and black pepper in a small bowl.
2.
Spread the cheese mixture on the bread slices. Top with the cucumber, red pepper, zucchini and sprouts.

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