A hearty, open-faced veggie sandwich on
pumpernickel bread with mozzarella and cheddar cheeses.
Open-Faced Garden
Sandwiches
- 4 cups washed, dried and chopped fresh
spinach
- 1/4 cup sliced almonds, toasted
- 1/8 teaspoon garlic powder
- 1/2 cup plus 2 tablespoons plain low-fat
yogurt
- 4 slices pumpernickel bread
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup sliced fresh mushrooms
- 1/3 cup unpeeled, scored, thinly sliced
cucumber
- 1/2 cup alfalfa sprouts
- Combine spinach, sliced almonds, garlic
powder and yogurt in a large mixing bowl; set aside.
- Place bread on an ungreased baking sheet.
Combine cheeses; toss gently. Sprinkle cheese evenly over each
bread slice. Bake at 400°F
(205°C) for 2 to 3 minutes or until
cheese melts.
- Spread spinach mixture over cheese, and
top with mushrooms, cucumber and alfalfa sprouts. Serve immediately.
Makes 4 servings.
loading
|
