Healthy Veggie Cuban
Serves 1
273 calories
4g fat
44g carbohydrates
16g protein
1228mg sodium
6g fiber
½ Portobello mushroom, sliced
¼ zucchini, sliced lengthwise
¼ yellow squash, sliced lengthwise
¼ red bell pepper, sliced
Salt and pepper to taste
1 4-inch portion Cuban bread
1 tablespoon Roasted Red Pepper Hummus
1 teaspoon yellow mustard
1 slice fat-free Swiss cheese
1 slice sour pickle
This take on a classic sandwich uses lots of veggies and healthy toppings to provide a yummy lunch.
Coat a nonstick pan with cooking spray and add mushrooms, zucchini, squash, and red pepper on it. Season with salt and pepper to taste.
Bake veggies at 400°F for 8 minutes, flip veggies and cook for about 6 to 8 minutes or until brown.
Remove veggies from pan and refrigerate for at least 1 hour.
Slice Cuban bread in half. Spread hummus on top and mustard on the bottom.
Top bottom slice of bread with vegetables, cheese, and pickle.
Coat nonstick frying pan with cooking spray. Place sandwich in pan and cook each side for 3 minutes over medium heat.
