Hummus and Avocado Salad Sandwiches - 26g Carbs, 8g Fiber, 3g Sugar
Serving Size: 1 sandwich each
Nonstick cooking spray
1/3 cup Mediterranean-flavor hummus, such as Sabra Tuscan Herb brand*
4 whole-wheat sandwich thins or bagel bread squares, split
1/4 teaspoon black pepper
1/2 of an avocado, peeled and sliced
1 cup arugula leaves
2 oz Gruyere cheese, shredded (1/2 cup)
Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Heat according to manufacturer's directions or heat over medium heat.
Spread the hummus on cut sides of sandwich thins. Sprinkle with black pepper. Divide avocado slices among sandwich thin bottoms. For each sandwich, top avocado slices with 1/4 cup of the arugula leaves and 2 tablespoons of the shredded cheese. Place sandwich thin tops on the cheese, spread sides down. Press down lightly.
Place sandwiches on griddle, grill, or skillet, adding in batches if necessary. If using griddle or grill, close lid and grill 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook about 2 minutes or until bottoms are toasted. Carefully remove saucepan or top skillet [it may be hot]. Turn sandwiches; top again with the saucepan or skillet. Cook about 2 minutes more or until bread is toasted.)
*Test Kitchen Tip: To keep sodium in check, read nutritional labels and choose a hummus that has no more than 120 mg sodium per serving.
Nutrition per Serving: 235 Calories, 12g Total Fat, 3g Sat Fat, 16mg Cholesterol, 354mg Sodium, 26g Carbs, 8g Fiber, 3g Sugars, 11g Protein
Diabetic Exchanges: 1 1/2 Starches, 1 Lean Meat, 2 Fats
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