Arugula-Cheese Grinder with Basil Mayonnaise

This vegetarian sandwich can be made with almost any kind of cheese or bread.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 27%
  • Fat: 9.3g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.4g
  • Protein: 12g
  • Carbohydrate: 45.3g
  • Fiber: 3.3g
  • Cholesterol: 9mg
  • Iron: 2.6mg
  • Sodium: 832mg
  • Calcium: 188mg


  • 3 tablespoons 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.
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