Open-Faced Veggie-Sprout Sandwiches

Crunchy vegetables, seasoned ricotta and dark wheat bread make these easy-to-make sandwiches simply delicious.

Directions

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.

Ingredients

0.5 cup part-skim ricotta cheese
1 tablespoon red wine vinegar
1 tablespoon chopped fresh basil leaves
0.125 teaspoon freshly black pepper
2 slices Pepperidge Farm® Whole Grain German Dark Wheat Bread
1 small cucumber, peeled and thinly sliced (about 1 1/2 cups)
1 small red bell pepper, cut into 1/4-inch rings
1 small zucchini, thinly sliced (about 1 cup)
0.5 cup bean sproutsor alfalfa sprouts

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