Vegetable Garden Sandwiches
|Shredded zucchini||1 Cup (16 tbs)|
|Soft sourdough breadcrumbs||1 1⁄4 Cup (20 tbs)|
|Grated carrot||1 Cup (16 tbs)|
|Cooked long grain brown rice||1⁄2 Cup (8 tbs), chilled (Cooked Without Salt Or Fat)|
|Shredded reduced fat swiss cheese||1 1⁄2 Ounce (1/4 Cup Plus 2 Tablespoon)|
|Finely chopped onion||1⁄4 Cup (4 tbs) (Purple One)|
|Chopped fresh parsley||2 Tablespoon|
|Finely chopped fresh mint||1 Tablespoon|
|Vegetable cooking spray||1|
|Dijon mustard||2 Tablespoon|
|Reduced fat mayonnaise||2 Tablespoon|
|Sourdough bread slice||8 Ounce, toasted (8 Slices, 1 Ounce Each)|
|Green leaf lettuce||4|
Press zucchini between paper towels to remove excess moisture.
Combine zucchini, breadcrumbs, and next 9 ingredients in a large bowl, mixing well.
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.
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.