2 tb Mayonnaise; reduced-calorie
4 sl Multigrain bread
1/2 Avocado; peeled
1/2 ts Lemon juice
2 ts Parsley; chopped
2 sl Monterey Jack or Cheddar
. cheese 1 Red bell pepper; roasted
. other recipe 4 sl Cucumber; peeled & sliced
. lengthwise 2 sl Tomato
1/4 c Alfalfa sprouts
Salt & pepper to taste Spread mayonnaise on 1 side of each bread slice. Set the top 2 slices aside. Mash the avocado with the lemon juice. Spread on 2 slices of bread. Sprinkle with parsley. Next, top with cheese slices. Lay half of the roasted pepper on the cheese. Cover with cucumber and tomato slices. Season with salt and pepper to taste. Top each with sprouts, cover with the top slices of bread. Cut in half; wrap them up. Nutritional Information: per sandwich: 384 calories, 21g fat, : 25 mg cholesterol
** Dallas Morning News — Sunday insert Parade Magazine September 24, 1995 ** Posted by The WEE Scot — paul macGregor From: Iris Grayson Date: 07-19-96 —–