Greek Yogurt And Vegetable Sandwiches Recipes

GREEK YOGURT EGG SALAD SANDWICH

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and place in the refrigerator until cold, about 30 minutes.
• Peel the shells off the eggs. Take the yolk from 1 egg and discard. Chop remaining yolk and both egg whites into small bits, leaving it chunky to add texture; place in a bowl. Add Greek yogurt and mustard; mix well. Mix in cherry tomatoes and chives, then mix in lemon juice. Season with dill, garlic powder, sea salt, and pepper.
• Put egg salad on a slice of toasted bread. Add spinach and put the other piece of bread on top.

GREEK-YOGURT AND VEGETABLE SANDWICHES

Steps:

• Grate carrots on the large holes of a box grater. Cut avocado in half lengthwise, and remove pit. Peel and thinly slice.
• Spread 2 slices of bread with the yogurt, dividing evenly. Top each with carrots, avocado, walnuts, and sunflower sprouts. Drizzle with oil, sprinkle with a pinch each of salt and pepper, and top with remaining slices of bread; serve.
• (Per Serving)
• Calories: 543
• Saturated Fat: 5g
• Unsaturated Fat: 26.5g
• Cholesterol: 3.7mg
• Carbohydrates: 50.5g
• Protein: 17.5g
• Sodium: 529mg
• Fiber: 14.5g