The tangy roasted-pepper vinaigrette moistens the bread to make a deliciously juicy sandwich.
- Portion size 4 servings
Ingredients
Method
Slice roasted peppers into thin strips; place in bowl. Add oil, garlic, vinegar, oregano, salt and pepper; toss to coat.
Cut buns in half; spread cut sides with mustard. Layer lettuce then cheese on bottom halves; top with pepper mixture and avocado. Sandwich with tops of buns.
Nutritional facts <b>Per serving:</b> about
- Sodium 485 mg
- Protein 16 g
- Calories 457.0
- Total fat 25 g
- Cholesterol 26 mg
- Saturated fat 8 g
- Total carbohydrate 43 g
%RDI
- Iron 22.0
- Folate 51.0
- Calcium 32.0
- Vitamin A 25.0
- Vitamin C 113.0
