Open-Faced Veggie-Sprout Sandwiches
Crunchy vegetables, seasoned ricotta and dark wheat bread make these easy-to-make sandwiches simply delicious.
Ingredients
0.5 cup part-skim ricotta cheese
1 tablespoon red wine vinegar
1 tablespoon chopped fresh basil leaves
0.125 teaspoon freshly black pepper
2 slices Pepperidge Farm® Whole Grain German Dark Wheat Bread
1 small cucumber, peeled and thinly sliced (about 1 1/2 cups)
1 small red bell pepper, cut into 1/4-inch rings
1 small zucchini, thinly sliced (about 1 cup)
0.5 cup bean sproutsor alfalfa sprouts
1 tablespoon red wine vinegar
1 tablespoon chopped fresh basil leaves
0.125 teaspoon freshly black pepper
2 slices Pepperidge Farm® Whole Grain German Dark Wheat Bread
1 small cucumber, peeled and thinly sliced (about 1 1/2 cups)
1 small red bell pepper, cut into 1/4-inch rings
1 small zucchini, thinly sliced (about 1 cup)
0.5 cup bean sproutsor alfalfa sprouts
Instructions
Stir the cheese, vinegar, basil and black pepper in a small bowl.
Spread the cheese mixture on the bread slices. Top with the cucumber, red pepper, zucchini and sprouts.
Spread the cheese mixture on the bread slices. Top with the cucumber, red pepper, zucchini and sprouts.
Open-Faced Veggie-Sprout Sandwiches
Print
Crunchy vegetables, seasoned ricotta and dark wheat bread make these easy-to-make sandwiches simply delicious.
Instructions
Stir the cheese, vinegar, basil and black pepper in a small bowl.Spread the cheese mixture on the bread slices. Top with the cucumber, red pepper, zucchini and sprouts.
Ingredients
0.5 cup part-skim ricotta cheese1 tablespoon red wine vinegar1 tablespoon chopped fresh basil leaves0.125 teaspoon freshly black pepper2 slices Pepperidge Farm® Whole Grain German Dark Wheat Bread1 small cucumber, peeled and thinly sliced (about 1 1/2 cups)1 small red bell pepper, cut into 1/4-inch rings1 small zucchini, thinly sliced (about 1 cup)0.5 cup bean sproutsor alfalfa sprouts
