SSKT Club Sandwich
Author: Chef Kelly Yorke
Serves: 4 Servings
- 8 slices Whole grain wheat bread, toasted
- 1 each Avocado, peeled, pitted, mashed
- 1 Tbls. Lemon juice
- 2 Tbls. Nancy’s Organic Probiotic Greek Yogurt, plain, nonfat (go to www.nancysyogurt.com to find a store with this product near you)
- 16 each Tomato slices (if desired chop the slices into cubes)
- 2 oz. Kale, organic, shredded
- 8 oz. Smoked salmon, crumbled, flaked, or chopped
- 16 each Tooth picks
- Toast eight slices of bread.
- Blend together mashed avocado, lemon juice and yogurt in a small bowl.
- Spread one side of each slice of toasted bread with avocado mixture.
- On top of four of the bread slices portion ¼ of the tomato slices, ¼ of the greens, ¼ of the salmon crumbles.
- Top with the remaining bread slices.
- Spear a tooth pick through each sandwich at the 12, 3, 6 and 9 o’clock positions of the bread and about 1 inch from the edge. Cut each sandwich into quarters making an “X” between the toothpicks.
- Arrange four quarters attractively on each diner’s plate.
PER SERVING: 315 Calories; 13g Fat; 19g Protein; 35g Carbohydrate; 6g Dietary Fiber; 13mg Cholesterol; 760mg Sodium.
Recipe by Therapeutic Cuisine at https://therapeuticcuisine.tv/lunch-recipes/sskt-club-sandwich/
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