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Beef Vegetable Sandwiches

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  Plain yogurt 1⁄2 Cup (8 tbs)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Finely chopped onion 1 Tablespoon
  Dried basil/Tarragon / dried dill weed 1⁄2 Teaspoon, crushed
  Croissants/8 slices firm textured whole wheat bread 4
  Lettuce leaves 4
  Tomato 1 Large, thinly sliced
  Cooked lean beef 8 Ounce, thinly sliced
  Cucumber 1⁄2 Medium, thinly sliced
  Shredded cheddar cheese/American cheese 1⁄4 Cup (4 tbs)
  Alfalfa sprouts 1 Cup (16 tbs) (Fresh)

In a small bowl stir together the yogurt, shredded carrot, finely chopped onion, and basil, tarragon, or dillweed, if desired. Set mixture aside.
To serve, slice the 4 croissants in half horizontally. Line the bottom half of each croissant with lettuce. Atop the lettuce, layer the tomato slices, beef, sliced cucumber, shredded cheese, and alfalfa sprouts.
Spoon yogurt mixture atop each sandwich. Replace top halves of croissants.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1584 Calories from Fat 784

% Daily Value*

Total Fat 87 g134.4%

Saturated Fat 33.9 g169.3%

Trans Fat 0 g

Cholesterol 645.4 mg215.1%

Sodium 2521.2 mg105.1%

Total Carbohydrates 98 g32.7%

Dietary Fiber 10.5 g42.2%

Sugars 41.9 g

Protein 99 g197.1%

Vitamin A 379.8% Vitamin C 71.3%

Calcium 73.4% Iron 24.8%

*Based on a 2000 Calorie diet

Beef Vegetable Sandwiches Recipe