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Vegetable Club Sandwich

Vegetable Club Sandwich
Makes:
1
Prep Time:
10
minutes
Total Time:
15
minutes
-

In this recipe:


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Ingredients:

  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon, divided
  • 3 tomato slices
  • 1 slice (2 ounces) panela cheese
  • 1/3 cup chopped avocado
  • 1 tablespoon NESTLÉ Media Crema
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • 1/2 small onion, thinly sliced
  • 1/8 teaspoon dried thyme
  • 3 slices BIMBO Double Fiber Bread
  • 2 lettuce leaves
  • Pitted olives for garnish

Directions:

SPRINKLE 1/4 teaspoon bouillon evenly on tomato slices and cheese; set aside.

COMBINE avocado, media crema, lemon juice and 1/4 teaspoon bouillon in small bowl; set aside.

HEAT oil in small skillet over medium-high heat. Add onion; cook, stirring occasionally, for 5 minutes or until tender. Add remaining bouillon and thyme. Spread onion mixture on 1 slice of bread. Cover with second slice of bread. Spread second slice of bread with avocado mixture; top with lettuce, tomato and cheese. Top with third slice of bread. Cut into quarters. Place olives on center of each sandwich quarter and secure with wooden picks.

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Nutrition Facts

Serving Size: 1/1 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Vegetable Club Sandwich

    Ingredients

    • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon, divided
    • 3 tomato slices
    • 1 slice (2 ounces) panela cheese
    • 1/3 cup chopped avocado
    • 1 tablespoon NESTLÉ Media Crema
    • 1 teaspoon lemon juice
    • 1 tablespoon olive oil
    • 1/2 small onion, thinly sliced
    • 1/8 teaspoon dried thyme
    • 3 slices BIMBO Double Fiber Bread
    • 2 lettuce leaves
    • Pitted olives for garnish

     

    Directions

    SPRINKLE 1/4 teaspoon bouillon evenly on tomato slices and cheese; set aside.

    COMBINE avocado, media crema, lemon juice and 1/4 teaspoon bouillon in small bowl; set aside.

    HEAT oil in small skillet over medium-high heat. Add onion; cook, stirring occasionally, for 5 minutes or until tender. Add remaining bouillon and thyme. Spread onion mixture on 1 slice of bread. Cover with second slice of bread. Spread second slice of bread with avocado mixture; top with lettuce, tomato and cheese. Top with third slice of bread. Cut into quarters. Place olives on center of each sandwich quarter and secure with wooden picks.

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