Rubenesque Sandwich - Clean Eating |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 20 |
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Adapted from Clean Eating Magazine to fit my tastes and dietary restrictions. Ingredients:
2 pita bread, halves |
1 ounce cheddar cheese, veggie shreds slices |
2 ounces lean ham, low-sodium uncured sliced |
1 ounce turkey breast, deli-fresh low-sodium sliced |
2 cups white cabbage, coarsely shredded |
1 1/2 cups red cabbage, coarsely shredded |
1/2 cup carrot, shredded |
1 tablespoon parsley, italian-leaf chopped |
1/4 cup apple cider vinegar |
3/4 cup silken tofu |
1 teaspoon stevia powder |
1/4 teaspoon ground black pepper |
1/4 teaspoon sea salt (optional) |
1/4 cup silken tofu |
5 grape tomatoes, diced |
1/4 teaspoon stevia powder |
1 dash sea salt (optional) |
Directions:
1. Prepare coleslaw: In a medium bowl, combine cabbages, carrots and parsley. Stir in vinegar, tofu, stevia, pepper and salt, if desired. Cover and marinate in refrigerator for 10 minutes.
2. Meanwhile, prepare Sweet Tomato Dressing: In a small bowl, stir together tofu, tomatoes, stevia and salt until evenly mixed. While stirring, mash tomatoes to release their juices. Set aside.
3. Assemble pockets:.
4. Spreading 2 tbsp Sweet Tomato Dressing inside pita (covering both sides).
5. Place 1/2 oz cheese on bottom of pits.
6. Add 1 oz ham and 1/2 oz turkey over top of cheese.
7. Pile about 1/4 cup coleslaw on top of ham and turkey.
8. Finish with second slice of bread and press firmly.
9. Broil sandwich in toaster oven or oven for 2 minutes, flip and broil for 2 more minutes.
10. Serve with 3/4 cup coleslaw on the side.
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