CALIFORNIA VEGGIE SANDWICH
Yield Portion Size
For dressing:
|
|
1/4 cup |
Lowfat buttermilk
|
1/4 cup |
Plain 2% Greek-style yogurt
|
1-1/2 tsp |
Honey or agave
|
1 tsp |
Grated lemon zest
|
3 tbsp |
Olive oil
|
1/2 tsp |
Kosher salt
|
1/4 tsp |
Ground black pepper
|
3 cups |
Iceberg lettuce, shredded
|
For Sandwiches:
|
|
4 oz |
Soft goat cheese
|
2 tbsp |
Olive oil, divided
|
2 large |
Avocado, pitted, peeled,
|
12 slices | |
Pickled Vegetables, red onions, carrots, daikon radish
|
|
1 lb |
English cucumber, unpeeled
|
2 cups |
Alfalfa, broccoli or bean sprouts
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 129 mg | 13% |
Carbohydrate | 36 g | 12% |
Cholesterol | 10 mg | 3% |
Total Fat | 32 g | 49% |
Iron | 2 mg | 9% |
Potassium | 546 mg | 0% |
Calories | 445 kcal | 22% |
Sodium | 536 mg | 22% |
Protein | 9 g | 19% |
Polyunsaturated Fat | 3 g | 14% |
Saturated Fat | 6 g | 31% |
Sugars | 7 g | 1% |
Vitamin C | 12 mg | 20% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Dressing:
In small bowl, whisk together buttermilk, Greek yogurt, honey or agave, lemon zest, olive oil. Season with salt and pepper to taste and drizzle over shredded lettuce, tossing lightly to coat. -
Step 2
Whipped Goat Cheese:
Add goat cheese and olive oil to small bowl and mix on low speed with hand mixer until combined. Increase mixer speed to medium-high and whip goat cheese mixture until smooth, light, and fluffy, about 4-6 minutes. -
Step 3
Avocado Spread:
In small bowl, scoop avocado from peel and add olive oil. Lightly mash with fork until combined and season with kosher salt and pepper. -
Step 4
Assembly:
Spread avocado mixture on 6 slices of Udi’s bread, top with shredded lettuce, sprouts, cucumbers, and pickled vegetables. Spread generous amount of whipped goat cheese on remaining 6 slices bread and top sandwiches.
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