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


15 min.


15 min.



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

2 ounces (1/4 cup) Neufchatel 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 (scallion), 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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