Summer Garden Sandwich
|Chili sauce||1⁄4 Cup (4 tbs)|
|Canned chopped green chilies||2 Ounce, drained (Half Of 4 Ounce Cans)|
|Pumpernickel bread slices||8|
|Cottage cheese||8 Ounce (1 Container)|
|Walnuts||1⁄4 Cup (4 tbs), coarsely chopped|
|Spinach leaves||8 Large|
1. Chop 1 tomato; place in small bowl. Thinly slice remaining tomato. Thinly slice zucchini. With vegetable peeler, peel carrot lengthwise into strips.
2. Into chopped tomato, stir chili sauce, green chilies, and sugar.
3. On 4 pumpernickel-bread slices, spread cottage cheese; top with walnuts, spinach leaves, tomato slices, zucchini slices, carrot strips, and chili-sauce mixture. Top with remaining bread slices.