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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Instead of provolone cheese, you can use Swiss, Cheddar, or any other type of sliced cheese. Ingredients:
1 small red bell pepper |
1 small yellow bell pepper |
1 (6-ounce) can white tuna in spring water, drained and flaked |
4 (3/4-ounce) slices reduced-calorie seven-grain bread, toasted |
1/2 cup torn fresh watercress |
2 teaspoons italian dressing |
1/4 teaspoon coarsely ground black pepper |
2 (1-ounce) slices provolone cheese, cut into thin strips |
Directions:
1. Cut tops off bell peppers; remove and discard seeds and membranes. Cook bell peppers in boiling water 5 minutes; drain. Rinse with cold water until cool, and drain. Cut bell peppers into 1/4-inch-wide slices. Set aside.
2. Preheat broiler.
3. Spoon tuna evenly over toasted bread slices; arrange 2 tablespoons watercress over each. Drizzle 1/2 teaspoon Italian dressing over each sandwich. Top evenly with bell pepper slices, and sprinkle evenly with black pepper. Top with cheese strips. Broil 2 to 3 minutes or until cheese melts. Serve warm with assorted fresh vegetables, if desired (vegetables not included in analysis).
4. carbo rating: 12
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