I have been craving for a sandwich, ham sandwich in particular since it’s my favorite breakfast/snack and came up with this recipe from CountryLiving, and it’s surely look yummy and of course, healthy!
Used whole-grain bread to make this sandwich, but the combination of fresh vegetables and cheese also works well tucked inside pita bread or a whole-wheat wrap.
Healthy Californian
INGREDIENTS:
| 1/2 pound(s) | (about 2) yellow squash | | 1 1/4 teaspoon(s) | salt | | 1/2 cup(s) | olive oil | | 2 tablespoon(s) | fresh lemon juice | | 1 teaspoon(s) | minced garlic | | 1/4 teaspoon(s) | ground black pepper | | 2 cup(s) | (about 1/2 head) red cabbage, shredded | | 4 ounce(s) | goat cheese, softened | | 4 ounce(s) | low-fat cream cheese (Neufchâtel), softened | | 1/2 cup(s) | chopped green onions | | 8 slice(s) | whole-grain bread | | 2 | avocados, peeled and sliced | | 2 medium | tomatoes, sliced | | 2 ounce(s) | alfalfa sprouts |
DIRECTIONS:
- Prepare the squash: Slice yellow squash lengthwise to 1/4-inch thickness. Sprinkle with 1 teaspoon salt and set aside for at least 15 minutes.
- Make the slaw: In a medium bowl, combine oil, lemon juice, garlic, remaining 1/4 teaspoon salt, and pepper and whisk until well blended. Add cabbage and toss until coated with dressing.
- Make the cheese spread: In a small bowl, combine goat cheese, cream cheese, and green onions with a spoon until thoroughly blended.
- Assemble the sandwiches: On a work surface, place 4 slices of bread and spread each with 2 tablespoons of the cheese mixture. Pat the squash slices dry with a paper towel and place them, the avocado, tomato, squash, red-cabbage slaw, and sprouts in layers on the prepared bread. Top each sandwich with a slice of the remaining bread, cut each sandwich in half, and serve.
 Labels: Recipes, Sandwiches |
