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Yield: 4 Sandwiches
380 Calories
10 Grams Fat
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Cafeterias, WVUH
Fat free cream cheese
Sprinkle with carrot. Top with Cheese. Add 2nd slice of bread.
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Yield: 4 Sandwiches |
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380 Calories |
10 Grams Fat |
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Cafeterias, WVUH
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Featured on menu 7/1/02 | ||
| Amount: | Ingredients: | ||
| ½ cup |
Fat free cream cheese |
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| Dash | Ranch dressing dry mix | ||
| 1 ½ Tbsp. | Minced fresh broccoli | ||
| 1 ½ Tbsp. | Shredded carrot | ||
| Mix above ingredients thoroughly to make Vegetable Cream Cheese. | |||
| 8 slices | Whole wheat bread | ||
| 1 cup | Fresh spinach leaves | ||
| 1 | Large tomato, thinly sliced | ||
| ¾ cup | Shredded carrot | ||
| 4 slices (1 oz each) | Mozzarella Cheese (part-skim) | ||
| Spread 2 Tbsp. of the Vegetable Cream Cheese on 1 slice of the bread. Top with spinach, green pepper and tomato to within 1 inch of edge. | |||
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Sprinkle with carrot. Top with Cheese. Add 2nd slice of bread. |
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| Spray panini grill with non-stick cooking spray. Grill to desired doneness. Serve warm. | |||
| Serve on Whole Wheat Bread. | |||