California Vegetarian Sandwiches
Servings and Ingredients
|⅓ c.||Hy-Vee light salad dressing|
|¼ c.||Hy-Vee light sour cream|
|2 tbsp.||Hy-Vee finely shredded Parmesan cheese|
|2 tbsp.||purchased pesto|
|8||(1/2-inch-thick) slices Baking Stone honey, grain and seed bread, very lightly toasted|
|4 slice(s)||Hy-Vee provolone cheese|
|1||small cucumber, thinly sliced|
|1||(4 oz) pkg broccoli or alfalfa sprouts|
|2||SlimCado avocados, halved, seeded, peeled and sliced|
|2||medium oranges, peeled and sliced|
- Combine salad dressing, sour cream, Parmesan cheese and pesto in a medium bowl; spread mixture on 1 side of each slice of bread.
- Top 4 slices of bread with provolone, cucumber, sprouts, avocado and oranges. Add remaining bread slices pesto dressing-side-down and press gently.
- Test Kitchen Tip: Purchase the avocados a few days before you’ll need them because ripening may take up to three to five days. To tell if an avocado is ripe, gently squeeze the fruit in the palm of your hand. When it’s ripe, it will be firm, yet will yield to gentle pressure. If you need to ripen the fruit, simply place the avocadoes in a paper bag with an apple or banana and keep it at room temperature.
650 Calories per serving
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 30mg
- Sodium: 930mg
- Total Carbohydrates: 75g
- Protein: 22g
Vitamin A 10%
Vitamin C 80%
Hy-Vee Seasons Summer 2011.