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Crunchy Veggie Sandwiches

 Crunchy Veggie Sandwiches
"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."
6 ServingsPrep/Total Time: 20 min.

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

Directions

  • 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.
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.