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Mighty Mouse sandwich

This is an adaptation of a sandwich I enjoyed a few times at a 
Penn State natural foods sandwich shop on Beaver Ave. when I 
was a student in the early 1980's.

Chop into bite-sized pieces equal amounts of: califlower, 
broccoli, zucchini, green/red/yellow pepper, onion, tomato, 
mushrooms (total of 1 - 1.5 cups of vegetables per serving).

Steam all vegetables until just soft by:
 throwing the califlower and broccoli in the steamer first,     
 adding the pepper, onion, and zucchini 5 minutes later, and    
 adding the tomato and mushrooms a few minutes later so that
 all the vegetables are done at the same time.  Set aside and
 keep vegetables warm.

Slice a large fatfree pita bread (1 entire pita per serving) so 
that there are 2 thin circles.  Put fat-free mayo on 1 of the 
circles and fat-free muenster cheese on the other.  Broil both
halves until cheese is bubbly.  

Spoon steamed vegetables onto the pita bread (using a slotted 
spoon), add alfalfa sprouts on top, put the 2 halves together,
and eat.

Pat Bartling