Moosewood: Portabello Spinach & Tomato Sandwich

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* Exported from MasterCook *

 

Portabello Spinach & Tomato Sandwich

 

Recipe By :Moosewood Restaurant New Classics, The Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories : Moosewood New Classics

 

Amount Measure Ingredient -- Preparation Method

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

6 ounces spinach -- rinsed & stemmed

1 loaf whole grain French or Italian bread -- (or 2 loaves) see

note*

4 sliced cooked portabellos -- (page 171)

2 tomatoes -- cut into 8 slices

salt & ground black pepper to taste

 

If you wish, steam the spinach until just wilted and then strain, pressing out

the juice.

 

Cut the bread in half lengthwise and on the bottom half layer the portabello

slices, spinach, and tomato slices. Sprinkle with salt and pepper. Replace the

top of the loaf and cut into four sandwiches.

 

Per 10 oz serving: 441 calories; 12.8 g protein; 14.5 g fat; 66 g carbohydrates;

2.2 g saturated fatty acids; 0 mg cholesterol; 773 mg sodium; 6 g total dietary

fiber

 

Source:

" MC Formatted by: Karen C. Greenlee "

S(ISBN):

" 0-609-80241-0 (paperback) "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 22 Calories; trace Fat (11.3% calories

from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 39mg

Sodium. Exchanges: 1 Vegetable.

 

NOTES : Inspired by BLTs, here's a sandwich for the twenty-first century.

 

* Note: Choose a loaf long enough to make four 5 to 6-inch sandwiches.

Nutr. Assoc. : 0 0 0 0 0