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Vegetable Garden Sandwiches

Yield 4 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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