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Vegetable Garden Sandwiches

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  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
  Pepper 1⁄8 Teaspoon
  Egg 1
  Egg white 1
  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
  Tomato slices 8

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2245 Calories from Fat 288

% Daily Value*

Total Fat 32 g49.6%

Saturated Fat 6.4 g32.1%

Trans Fat 0 g

Cholesterol 217.1 mg72.4%

Sodium 4185.2 mg174.4%

Total Carbohydrates 399 g133%

Dietary Fiber 47.1 g188.2%

Sugars 39.6 g

Protein 108 g216%

Vitamin A 2758.6% Vitamin C 681.7%

Calcium 102.6% Iron 216.7%

*Based on a 2000 Calorie diet

Vegetable Garden Sandwiches Recipe