Vegetable Garden Sandwiches

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 cup shredded zucchini

1 1/4 cups soft sourdough breadcrumbs

1 cup grated carrot

1/2 cup cooked long-grain brown rice (cooked without salt or fat), chilled

1/4 cup plus 2 tablespoons (1 1/2 ounces) shredded reduced-fat swiss cheese

1/4 cup finely chopped purple onion

2 tablespoons chopped fresh parsley

1 tablespoon finely chopped fresh mint

1/8 teaspoon pepper

1 egg

1 egg white

vegetable cooking spray

2 tablespoons dijon mustard

2 tablespoons reduced-fat mayonnaise

8 (1-ounce) slices sourdough bread, toasted

4 green leaf lettuce leaves

8 tomato slices

Directions:

1. Press zucchini between paper towels to remove excess moisture. Combine zucchini, breadcrumbs, and next 9 ingredients in a large bowl, mixing well.
2. Shape mixture into 8 (3-inch) patties. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Cook patties 3 minutes on each side or until browned.
3. Combine mustard and mayonnaise; spread evenly on one side of 4 bread slices. Place 1 lettuce leaf and 2 tomato slices on coated side of each bread slice. Top each with 2 vegetable patties and a remaining bread slice. Serve immediately.

By RecipeOfHealth.com