Review: Arugula Cheese Grinder wi Basil Mayo - Apr '00

[Wienie]

The arugula and basil is ready to be picked in our garden, so I thought I'd try this recipe. It was excellant. Great summer sandwich, especially for the hot weather. I was a little concerned about the sprouts, (all that talk of bacteria, etc) but I just soaked them in a bowl of vinegar and water and drained it. I picked up some vine-ripened tomatoes (really) at the store, (too early for homegrown here) and used Fontina cheese instead of the Havarti. Definate repeater. I made it to take to work for lunch and just packed everything separately the night before so it wouldn't get soggy.
The basil and arugula really completmented each other. Tomorrow, I thought I'd try it with smoked Provolone.
Jeanne

[valchemist]

Jeanne, thanks for the review. Sounds yummy. Does anyone have this recipe available for easy-posting?

Valerie

[Zinnia]

Valerie,
I was here so I thought I'd post it for you. http://www.cookinglight.com/bbs/smile.gif Zinnia

*Arugula-Cheese Grinder w/ Basil Mayonnaise

3 T. light mayonnaise
1 T. minced fresh basil
1/4 t. salt
1/8 t. pepper
4 (3oz.) loaves French bread
8 (1/2-inch-thick) slices tomato
3/4 c. alfalfa sprouts
4 (1/2oz.) slices reduced-fat Havarti cheese
20 arugula leaves

1. Combine first four ingredients. Cut the bread loaves in half horizontally, & spread the mayonnaise mixture evenly over the cut sides of bread. Arrange 2 tomato slices over bottom half of each loaf, top with 3 T. sprouts, 1 cheese slice, and 5 arugula leaves. Top with remaining bread halves and serve immediately. Yield: 4 servings

Calories- 315 (27 percent from fat)
Fat- 9.3 g.(sat. 2.9g. mono 3.3g. poly 2.4g.
Protein- 12 g.
Carb- 45.3g.
Fiber- 3.3g.
Chol- 9mg.
Iron- 2.6mg.
Sodium- 832mg.
Calc- 188mg.
http://www.cookinglight.com/bbs/smile.gif

[valchemist]

oh thank you, zinnia!

[Zinnia]

You are welcome! http://www.cookinglight.com/bbs/smile.gif Zinnia