Fresh Veggie And Tomato Bread Sandwich

Recipe Ingredients

1/4 cup	59ml	Low-fat mayonnaise
1 teaspoon	5ml	Lemon juice
1		Garlic clove - minced
		Freshly-ground black pepper - to taste
8		Thin sun-dried tomato bread slices
1		Avocado
2 cups	474ml	Thinly-sliced fennel
1 cup	110g / 3.9oz	Shredded carrots
		Paper-thin red onion slices
16		Thin cucumber slices
		Salt - to taste

Recipe Instructions

Combine the mayonnaise, lemon juice, garlic and 1/8 teaspoon of pepper. Lightly spread the garlic mayonnaise on one side of each slice of bread.

Cut the avocado in half. Remove the pit and peel. Cut each half in two lengthwise. Slice one quarter of the avocado onto each of 4 bread slices, using a fork to mash it.

Top the avocado with the fennel, carrots, red onion and cucumber slices, dividing the ingredients evenly among the sandwiches. Lightly sprinkle with salt and pepper. Top with the remaining bread slices. Cut the sandwiches in half and serve.

This recipe yields 4 sandwiches.

Each sandwich: 191 calories; 324 mg sodium; 9 mg cholesterol; 7 grams fat; 1 gram saturated fat; 28 grams carbohydrates; 4 grams protein; 5.07 grams fiber.

Source:
The Los Angeles Times, 03-06-2002

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