Spring Garden Vegetable Sandwiches
Recipe from Pepperidge Farm

Honey flax bread and sun-dried tomato salad dressing make these veggie sandwiches absolutely delicious. And they're ready in just 15 minutes.


Spring Garden Vegetable Sandwiches

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Servings: 2
Prep Time: 15 mins
Total Time: 15 mins
Related Categories: Cucumbers, Lunch Sandwiches, Vegetarian Sandwiches
 
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Ingredients
  • 4  tbsp.
    Neufchatel cheese, softened
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  • 4  slices
    Pepperidge Farm® 100% Natural Honey Flax Bread, toasted
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  • 1 
    medium cucumber, peeled and thinly sliced (about 1 2/3 cups)
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  • 2 
    medium carrots, shredded (about 1 cup)
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  • 1  cup
    spring salad mix
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  • 1 
    green onion, thinly sliced (about 2 tablespoons)
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  • 3  tbsp.
    fat-free sun-dried tomato salad dressing
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Directions
1.
Spread the cheese on the bread slices.
2.
Arrange the cucumber on 2 bread slices. Place the carrots, spring mix and onions in a medium bowl. Add the dressing and toss to coat. Top the cucumber with the carrot mixture and the remaining bread slices.
3.
Serving Suggestion: Serve with reduced-fat cream of broccoli soup and baked pita chips. For dessert serve sugar-free vanilla pudding drizzled with warm all-fruit cherry preserves and sprinkled with sliced almonds.

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