nice and light for lunch...try with alfalfa sprouts too!
| 1/4 | seedless cucumber (peeled and very thinly sliced) |
| 1 | teaspoon unsalted butter (room temperature) |
| 2 | slices whole wheat bread |
- Place cucumber slices between layers of paper towels to remove excess moisture.
- Spread butter on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.
- Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
Breads
| Nutrition Facts | ||||||
Serving Size 118.0g |
||||||
Amount Per Serving |
||||||
|
Calories 127 Calories from Fat
41 |
||||||
% Daily Value* |
||||||
|
Total Fat
4.6g 7%
|
||||||
|
Saturated Fat
1.9g 9%
|
||||||
|
Cholesterol
10mg 3%
|
||||||
|
Sodium
29mg 1%
|
||||||
|
Total Carbohydrates
17.1g 6%
|
||||||
|
Dietary Fiber
3.0g 12%
|
||||||
|
Sugars
1.2g |
||||||
|
Protein
4.7g
|
||||||
|
||||||
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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