Greek Turkey and Avocado Sandwich
Entree
Prep time:
15 mins
Total time:
15 mins
INGREDIENTS
- 4 ounces Neufchatel cheese, at room temperature
- 4 ounces plain Greek yogurt, non-fat
- 1 clove garlic, minced
- ½ cup green onions, chopped
- 1 medium avocado
- 1 lemon, juiced
- 1 (18-inch) whole wheat baguette, sliced lengthwise
- 1 pound oven-roasted turkey breast, sliced
- 6 slices Monterey Jack cheese
- 1 medium cucumber, sliced
- 3 Roma tomatoes, sliced thinly
- 3 cups baby spinach
- Salt and pepper, to taste
INSTRUCTIONS
- In a small mixing bowl, mix together Neufchatel cheese and Greek yogurt until smooth. Stir in garlic, green onions, and a dash of black pepper. Set aside.
- On a plate, smash the avocado using a fork. Add fresh lemon juice and stir until well-combined.
- Arrange baguette on a cutting board to assemble the sandwich. Smear Greek yogurt mixture on the bottom half of the baguette, then layer with sliced turkey and Monterey Jack cheese. Top with smashed avocado, then layer with cucumbers, tomatoes and spinach. Sprinkle with salt and pepper, if desired.
- Fold top of baguette onto bottom-half, and slice into 6 (3-inch) sandwiches. Serve immediately!
NUTRITION INFORMATION
SERVING SIZE:
1 (3-inch) sandwich
CALORIES:
300
FAT:
12 g
CARBOHYDRATES:
21 g
SODIUM:
1080 mg
FIBER:
5 g
PROTEIN:
27 g
CHOLESTEROL:
60 mg
Delicious Dietitian-Approved
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