Crunchy Veggie Sandwiches Recipe
Crunchy Veggie Sandwiches Recipe photo by Taste of Home

Crunchy Veggie Sandwiches Recipe

Publisher Photo
"These sandwiches are a creative way to get kids to eat veggies. I've been making them for about 25 years," says Bridget Ward of Roeland Park, Kansas. "They're a great picnic food."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 1 cup chopped green pepper
  • 1 cup chopped seeded cucumber
  • 1 cup chopped celery
  • 1 cup chopped seeded tomato
  • 2 tablespoons chopped onion
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons chopped dill pickles
  • 1/3 cup fat-free sour cream
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 teaspoon salt
  • Lettuce leaves
  • 6 sandwich rolls, split

Nutritional Facts

One serving (1/2 cup) equals 162 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 519 mg sodium, 0 carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 2 starch.

Directions

  1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the sour cream, mayonnaise and salt until blended. Stir into vegetable mixture. Cover and refrigerate for 1-2 hours. Serve on lettuce-lined rolls. Yield: 6 servings.
Originally published as Crunchy Veggie Sandwich in Taste of Home August/September 2004, p45

Nutritional Facts

One serving (1/2 cup) equals 162 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 519 mg sodium, 0 carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 2 starch.

Reviews for Crunchy Veggie Sandwiches

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Apr. 16, 2010

"This sandwich is really good a little on the messy side, but delicious! We all enjoyed it. You don't have to limit yourself to just these veggies in it either. It's great in the spring and summer seasons."

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