Spring Garden Vegetable Sandwiches

Campbell's Spring Garden Vegetable Sandwiches Recipe

This feel-good sandwich features whole wheat bread filled with cucumbers and a salad of carrots, green onions and spring mix dressed with sun-dried tomato dressing. 

At a glance

Prep

15 min.

Total

15 min.

Serves

2

Made With

  • Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

    Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

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What You'll Need

1/4 cup Neufchâtel cheese or light cream cheese, softened
4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted
1 medium cucumber, peeled and thinly sliced (about 1 2/3 cups)
2 medium carrots, shredded (about 1 cup)
1 cup spring salad mix
1 green onion, thinly sliced (about 2 tablespoons)
3 tablespoons fat-free sun-dried tomato salad dressing

How to Make It

  • 1

    Spread the cheese on the bread slices.

  • 2

    Arrange the cucumber on 2 bread slices. Place the carrots, spring mix and green onion in a medium bowl. Add the dressing and toss to coat. Top the cucumber with the carrot mixture and the remaining bread slices.

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Recipe Nutritional Information

Made With

Pepperidge Farm Whole Grain 100% Whole Wheat Bread

calories

366

totalfat

11g

saturatedfat

4g

cholesterol

21mg

sodium

537mg

totalcarbohydrate

63g

dietaryfiber

9g

protein

12g

vitamina

217%DV

vitaminc

18%DV

calcium

12%DV

iron

16%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Serving Suggestion:  Serve with reduced-fat cream of broccoli soup and baked pita chips.  For dessert serve sugar-free vanilla pudding drizzled with warm all-fruit cherry preserves and sprinkled with sliced almonds.
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RID#25817

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