Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

While this recipe calls for country white bread, you can use any sandwich bread you like. For a nice color contrast, try pumpernickel or rye.

Julie Grimes Bottcher
Recipe by Cooking Light December 2005

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
12 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients except the bread, stirring well.

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  • Spread 3 tablespoons cheese mixture on each of 6 bread slices; top with remaining bread slices. Cut each sandwich in half diagonally; cut each half diagonally again to form 4 wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

131 calories; calories from fat 32%; fat 4.6g; saturated fat 2.3g; mono fat 1.1g; poly fat 0.2g; protein 7.2g; carbohydrates 15.8g; fiber 1.7g; cholesterol 13mg; iron 0.6mg; sodium 370mg; calcium 127mg.
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