TOASTED VEGGIE SANDWICH

Toasted Veggie Sandwich image

"The article 'Serve a Salad...from Your Garden' in the Apr/May '02 issue motivated me to share one of my family's favorite veggie sandwiches," writes Gail Nonamaker of Saluda, North Carolina. "Best when made with fresh garden ingredients, this sandwich is low in fat, packed with vitamins and is a meal by itself when served with a glass of milk. For variety, try substituting kale, Swiss chard or dark green leaf lettuce for the spinach."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 9

Ingredients

1 teaspoon fat-free mayonnaise
1 teaspoon spicy brown or horseradish mustard
2 slices rye bread
1 slice (1 ounce) reduced-fat Swiss cheese, cut in half
3 tablespoons grated carrot
1 tablespoon finely chopped onion
2 tablespoons sauerkraut, well drained and chopped
1/2 cup thinly sliced fresh spinach
Refrigerated butter-flavored spray

Steps:

Spread mayonnaise and mustard on each slice of bread. On one piece of bread, layer a half slice of cheese, carrot, onion, sauerkraut, spinach and remaining cheese. Cover with second piece of bread. Spray both sides of sandwich with refrigerated butter-flavored spray. In a small nonstick skillet, toast sandwich over medium heat until bread is browned on both sides.

Nutrition Facts : Calories 290 calories, Fat 9g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 727mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges