Arugula-cheese Grinder with Basil Mayonnaise/CL

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* Exported from MasterCook *

 

Arugula-cheese Grinder With Basil Mayonnaise

 

Recipe By :Cooking Light, April 2000

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon light mayonnaise

1 tablespoon minced fresh basil

1/4 teaspoon salt

1/8 teaspoon black pepper

4 3-ounce loaves French bread

8 1/2-inch-thick slices tomato

3/4 cup alfalfa sprouts

4 1/2-ounce slices reduced-fat Havarti cheese

20 arugula leaves

 

1. Combine first 4 ingredients. Cut the bread loaves in half horizontally and

spread the mayonnaise mixture evenly over the cut

sides of bread. Arrange 2 tomato slices over bottom half of each loaf; top with

3 tablespoons sprouts, 1 cheese slice, and 5

arugula leaves. Top with remaining bread halves, and serve immediately.

 

CALORIES 315 (27% from fat); FAT 9.3g (sat 2.9g, mono 3.3g, poly 2.4g): PROTEIN

12g; CARB 45.3g; FIBER 3.3g; CHOL 9mg; IRON 2.6mg;

SODIUM 832mg; CALC 188mg

 

Source:

" Jean Kressy "

S(Scanned by):

" KES on 8/8/00 "

Copyright:

" 2000 Southern Living Inc. "

 

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Per serving: 13 Calories (kcal); 1g Total Fat; (50% calories from fat); 1g

Protein; 1g Carbohydrate; 1mg Cholesterol; 155mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : This vegetarian sandwich can be made with almost any kind of cheese and

bread.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0