Vegetable Garden Sandwiches

Oxmoor House
4 servings.


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1 cup shredded zucchini
1 1/4 cups soft sourdough breadcrumbs
1 cup grated carrot
1/2 cup cooked long-grain brown rice (cooked without salt or fat), chilled
1/4 cup plus 2 tablespoons (1 1/2 ounces) shredded reduced-fat Swiss cheese
1/4 cup finely chopped purple onion
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh mint
1/8 teaspoon pepper
1 egg
1 egg white
Vegetable cooking spray
2 tablespoons Dijon mustard
2 tablespoons reduced-fat mayonnaise
8 (1-ounce) slices sourdough bread, toasted
4 green leaf lettuce leaves
8 tomato slices


Press zucchini between paper towels to remove excess moisture. Combine zucchini, breadcrumbs, and next 9 ingredients in a large bowl, mixing well.

Shape mixture into 8 (3-inch) patties. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Cook patties 3 minutes on each side or until browned.

Combine mustard and mayonnaise; spread evenly on one side of 4 bread slices. Place 1 lettuce leaf and 2 tomato slices on coated side of each bread slice. Top each with 2 vegetable patties and a remaining bread slice. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 334
Caloriesfromfat 21 %
Fat 7.9 g
Satfat 1.9 g
Monofat 0.6 g
Polyfat 0.5 g
Protein 15.1 g
Carbohydrate 51.8 g
Fiber 0.0 g
Cholesterol 64 mg
Iron 0.0 mg
Sodium 734 mg
Calcium 0.0 mg