Ingredients
- 8 slices center-cut reduced-sodium turkey bacon
- 8 low-calorie high-fiber multigrain or whole-wheat sandwich bread
- 1/4 cup reduced-fat mayonnaise
- 3/4 tsp chopped fresh rosemary, or 1/4 tsp dried rosemary, crumbled
- 1 medium garlic clove, minced
- 1/2 cup thinly sliced red onion
- 4 cups loosely packed spring greens
- 8 (about 8 oz total) tomato slices
Preparation
- Serves: 4
- Serving Size: 1 sandwich
Place a large nonstick skillet over medium-high heat until hot, add the bacon until crisp and remove. Blot with paper towels and break each slice in half.Meanwhile, lightly toast the bread slices and set aside. Combine the mayonnaise, rosemary and garlic in a small bowl.
To assemble, spread equal amounts of the mayonnaise mixture (1 tbsp) on each of four bread slices, top with equal amounts of onion, greens, tomato and bacon slices. Top with remaining bread slices.
Exchanges/Choices:
- 1 Starch
- 1 Vegetable
- 1 High-Fat Meat
Nutrition Facts (per serving)
Calories 230; calories from fat 90; total fat 10g; saturated fat 2.3g; trans fat 0g; cholesterol 20mg; sodium 675mg; total carbohydrate 25g; dietary fiber 10g; sugars 5g; protein 10g
