These crunchy vegetable sandwiches get flavor from a blend of fresh herbs and cheese.
- Makes: 2 servings
- Yields: 2 sandwiches
- Start to Finish: 20 mins
cup packed fresh cilantro leaves
cup packed fresh mint leaves
tablespoon lime juice
fresh jalapeno chile pepper, quartered and seeded, if desired
clove garlic, quartered
tablespoons grated Parmesan cheese
slices whole wheat or white bread
1 ounce slice provolone cheese
medium cucumber, thinly sliced (1 cup)
- In a food processor combine cilantro, mint, lime juice, jalapeno pepper, and garlic. Cover and process until finely chopped. (If you do not have a food processor, finely chop the herbs, jalapeno, and garlic; combine with the lime juice.) Stir in Parmesan cheese.
- If desired, remove crusts from bread. Spread one side of each bread slice with softened butter. Top 2 of the bread slices with half of the cheese. Top with all of the cucumber slices. Carefully top with all of the cilantro mixture, remaining cheese slices, and remaining bread slices, buttered side down. Cut sandwiches in half. Serve immediately or wrap in plastic wrap and pack with an ice pack or chill up to 4 hours before serving. Makes 2 sandwiches.
Nutrition Facts (Cucumber Sandwiches)
- Per serving:
- 485 kcal cal.,
- 31 g fat
- (19 g sat. fat,
- 1 g polyunsaturated fat,
- 9 g monounsatured fat),
- 75 mg chol.,
- 992 mg sodium,
- 30 g carb.,
- 4 g fiber,
- 4 g sugar,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet