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Source: Campbell's Recipes
Tagged With: 2 servings
Open-Faced Veggie-Sprout Sandwiches
Crunchy vegetables, seasoned ricotta and dark wheat bread make these easy-to-make sandwiches simply delicious.
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Serves: 2 servings
Prep Time: 15 minutes
Cook Time:
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1/2 cup part-skim ricotta cheese
1 tablespoon red wine vinegar
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves, crushed
1/8 teaspoon freshly ground black pepper
2 slices Pepperidge Farm® 100% Natural German Dark Wheat Bread
1 small cucumber, peeled and thinly sliced (about 1 1/2 cups)
1 small red pepper, cut into 1/4-inch rings
1 small zucchini, thinly sliced (about 1 cup)
1/2 cup alfalfa or bean sprouts

Stir the cheese, vinegar, basil and black pepper in a small bowl.
Spread the cheese mixture on the bread slices.  Top with the cucumber, red pepper, zucchini and sprouts.

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