Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 slices | Bread |
| 1 each | Veg. broth |
| 1 each | Sliced mushrooms |
| 1 each | Ff mayo/salad dressing |
| 1 each | Spicy mustard |
| 1 each | Tomatoes |
| 1 each | Thinly sliced tomatoes |
| 1 each | Cucumbers |
| 1 each | Low fat cheese |
| 1 each | Sprouts |
| 1 each | Lettuce |
Toast 3 slices of bread. In a skillet, heat a little beef or veg.
broth (about ¼ cup) & cook sliced mushrooms & onions on high heat til done. Let them drain on a paper towel. Coat each slice of bread with fat free mayo or salad dressing (or Kraft Ranch Free if you like) & spicey mustard (green chili & garlic dijoin if your in Austin--Central Market). Layer thinly sliced tomatoes cucumbers, low fat cheese, sprouts & yer mushrooms & onions. If lettuce ever gets back down into the price range of we lumpin' proletariats, add some of that. Cut into quarters & eat it slowly with great relish in front of some skinny hamburger & fries eater. It's better that way.
Source: I had one of these the other day at the Hole in the Wall. I made a few variations.
Posted by Beverley G Whittington <albgs@...> to the EAT-LF Digest 398 Apr. 1995.
From the recipe files of Sue Smith, SueSmith9@.... Formatted using 1⅘á