2 tablespoons reduced-fat mayonnaise
1 1/2 teaspoons Dijon mustard
1/4 teaspoon chopped garlic
Salt
Ground black pepper
8 slices whole wheat bread
4 leaves lettuce or 1 cup mixed salad greens
2 large tomatoes, sliced
1/2 cup drained jarred roasted red peppers, sliced
4 slices sweet onion or red onion
Red wine vinegar
In a cup, mix the mayonnaise, mustard, and garlic, and season to taste with salt and black pepper. Spread over the bread slices. Top 4 slices with the lettuce or salad greens, tomato slices, roasted peppers, and as many slices of onion as you wish. Drizzle the vegetables with vinegar to taste and top with the remaining bread slices.
Makes 4 servings
Per serving: 188 calories, 9 g protein, 33 g carbohydrate, 3 g total fat, 0 mg cholesterol, 6 g fiber, 477 mg sodium
lol)I really enjoy roasted marinated red peppers instead of tomatoes sometimes - it makes the sandwich more tasty for me and when the available tomatoes are kinda icky the marinated red peppers make a great alternative. I love tomato sandwiches too (mayo, salt & pepper, beautifully ripe tomatoes and great white bread). I like that you included vinegar in this recipe - you never go wrrong with a little oil & vinegar on a sandwich in my book.
Decadent (yet smart!) desserts
