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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a delicious sandwich made with whole wheat bread, but you can use pita or a tortilla wrap. Adapted from Country Living magazine. Ingredients:
1/2 lb yellow squash (about 2) |
1 1/4 teaspoons salt |
1/2 cup extra virgin olive oil |
2 tablespoons fresh lemon juice |
1 teaspoon minced garlic |
1/4 teaspoon ground black pepper |
1 teaspoon sugar (optional) |
2 cups red cabbage, shredded (about 1/2 head) |
4 ounces goat cheese, softened |
4 ounces low-fat cream cheese, softened (neufchtel) |
1/2 cup chopped green onion |
8 slices whole grain bread |
2 avocados, peeled and sliced |
2 medium tomatoes, sliced |
2 ounces alfalfa sprouts |
Directions:
1. Prepare the squash:
2. Slice yellow squash lengthwise to 1/4-inch thickness. Sprinkle with 1 teaspoon salt and set aside for at least 15 minutes.
3. Make the slaw:
4. In a medium bowl, combine oil, lemon juice, garlic, remaining 1/4 teaspoon salt, pepper, sugar(if using), and whisk until well blended. Add cabbage and toss until coated with dressing.
5. Make the cheese spread:
6. In a small bowl, combine goat cheese, cream cheese, and green onions with a spoon until thoroughly blended.
7. Assemble the sandwiches:
8. On a work surface, place 4 slices of bread and spread each with 2 tablespoons of the cheese mixture. Pat the squash slices dry with a paper towel and place them, the avocado, tomato, squash, red-cabbage slaw, and sprouts in layers on the prepared bread. Top each sandwich with a slice of the remaining bread, cut each sandwich in half, and serve.
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