Sweet Potato and Avocado Sandwich with Poppy Seed Spread
(from reenum’s recipe box)
461 calories, 15 g fat (2 g saturated fat), 67.5 g carbohydrates, 14 g protein, 17 g fiber
Source: http://www.self.com/health/recipes/2004/09/230165
Prep time: 20 minutes
Cook time: 20 minutes
Serves 2 people
Categories: sandwich
Ingredients
- 1 small sweet potato (about 7 ounces), peeled and cut into three 2-inch-thick slices
- 1 tbsp plus 2 tsp honey mustard
- 1 tbsp light mayonnaise
- 1/4 tsp poppy seeds
- 4 slices whole wheat bread
- 4 red onion slices, cut 1/8-inch thick
- 1/2 small avocado, peeled, pitted and cut into 1/4-inch-thick slices
- 4 tomato slices, cut 1/4-inch thick
- 1/4 cup shredded reduced-fat Monterey Jack cheese
- 1/2 cup finely shredded lettuce (or alfalfa sprouts)
Directions
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Cook sweet potato slices in boiling salted water until tender, about 15 minutes.
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Drain and rinse with cold water, then drain again. Let cool for 5 minutes, then cut each slice into two thinner slices.
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Whisk together honey mustard,
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mayonnaise, and poppy seeds in a small bowl.
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To construct the sandwiches, first spread half the poppy seed mixture on 2 of the bread slices, then place half of the onion, avocado, and tomato slices on top of each slice; sprinkle lightly with salt and pepper. Add a layer of sweet potato slices, cheese and lettuce. Top with remaining bread. Slice each sandwich in half, securing each half with a toothpick.
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Serve with sliced dill pickles and a handful of baked chips.