Vegetarian club sandwich

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

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