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Yield: 4- 1 sandwich per serving
Recipes
Vegetarian Chili Cheese Sandwich
| Nutrition Information | |
| Calories: | 230 |
| Total Fat: | 2g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 500mg |
| Carbohydrates: | 39g |
| Dietary Fiber: | 7g |
| Sugars: | 7g |
| Protein: | 14g |
| Vitamin A: | 1000iu (20%) |
| Vitamin C: | 30mg (50%) |
| Calcium: | 200mg (20%) |
| Iron: | 2.7mg (15%) |
Whole-grain rolls are spread with chili bean dip and filled with cheese and crisp vegetables
1 cup canned kidney beans, drained
1/2 teaspoons chili powder
1/2 tablespoon vinegar
2 tablespoons water
4 whole grain rolls
4 plum tomatoes, sliced
1 cup dark, shredded lettuce
4 mushrooms, sliced thin
1/2 cucumber, sliced thin
4 slices fat-free American cheese
Combine beans, chili powder, vinegar and water in food processor; pulse until smooth. Spread this bean dip on each half of whole grain roll. Fill each roll with vegetables and 1 slice of fat-free American cheese. Serving suggestions: baked chips with salsa and fresh vegetable sticks.
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