Veggie and Cheese Sandwich Supreme

Rye bread is spread with a cheese mixture & pesto, and then topped with olives, alfalfa sprouts, provolone & artichoke hearts in this sandwich for one.

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Ingredients:

• 3 tablespoons lowfat cream cheese
• 3/4 teaspoon orange juice
• 2 tablespoons grated American and cheddar cheese blend
• 2 tablespoons prepared basil pesto
• 2 large slices seedless rye bread
• 2 tablespoons sliced ripe olives, well drained
• 1/4 cup alfalfa sprouts
• 1 1-oz slice provolone cheese
• 4 canned artichoke heart quarters packed in brine, halved lengthwise & well-drained
• 2 red bell pepper rings

Method

In a small mixing bowl, combine cream cheese with orange juice until smooth. Fold in grated American and cheddar cheese blend. Spread both slices of rye bread with the cream cheese mixture. Next spread basil pesto over the cream cheese. On one slice, evenly sprinkle olives. Place alfalfa sprouts over olives, followed by provolone. Next distribute artichoke hearts evenly over provolone. Place red bell pepper rings atop provolone. Finally place 2nd slice of bread, spread side down, atop red bell peppers. Press gently and cut in half.

Notes: I concocted this sandwich during Lent last year. It was so good, I didn't miss the meat I would ordinarily make a sandwich out of.

Number of servings: 1

Submitted By: sklittle4224629
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