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

Recipe by Cooking Light April 2000

Gallery

Recipe Summary test

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

315 calories; calories from fat 27%; fat 9.3g; saturated fat 2.9g; mono fat 3.3g; poly fat 2.4g; protein 12g; carbohydrates 45.3g; fiber 3.3g; cholesterol 9mg; iron 2.6mg; sodium 832mg; calcium 188mg.
Advertisement