Yield: 4 servings
1-1/2cups thinly sliced fresh mushrooms
1 cup seeded and chopped cucumber
2 tablespoons sliced green onions
2 cloves garlic, minced
1/4 cup balsamic vinegar
1/4 teaspoon freshly ground pepper
2 (2-ounce) hoagie buns
4 lettuce leaves (Romaine)
4 ounces thinly sliced lean ham
4 ounces thinly sliced turkey breast
8 slices tomato
1/2 cup (2 ounces) shreddedpart-skim mozzarella cheese
1. Combine first 6 ingredients; let stand 30 minutes.
2. Slice buns in half horizontally.
3. Pull out soft inside of both top and bottom halves, leaving 3 inch-thick shells (reserve crumbs for other uses). Line each bottom half with a lettuce leaf.
4. Spoon mushroom mixture evenly onto lettuce using a slotted spoon. Cover with remaining lettuce. Arrange ham, turkey, tomato slices, and cheese on lettuce. Place top halves on sandwiches, and wrap in plastic wrap. Chill up to 2 hours. Cut in half to serve.
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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.
This page created 1999
This page modified October 2006
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