Day 20 - Savory vegetable open-face sandwiches

It's a busy day, and what better quick meal is there than a delicious veggie sandwich?

So Gary got to work cutting up all the ingredients and putting them together. He also had the idea of grilling the sandwiches:

But since he's grilling them, he decided they shouldn't be open-face sandwiches but just a good ol' regular two-pieces-of-bread sandwich. Here are the results: 

"Richard, stop scaring the readers. No sandwich for you!" 

Savory Vegetable Open-Face Sandwiches

Start to finish: 20 minutes

Makes: 4 sandwiches

Per serving: 222 calories, 8g fat (3g saturated fat), 13mg cholesterol, 301mg sodium, 31g carb, 5g fibre, 9g protein

Ingredients:

• 1/2 of an 8-ounce tub light cream cheese spread
• 1 tablespoon snipped fresh dill or 1 teaspoon dried dill
• 1/4 teaspoon sea salt (can be omitted)
• 1/2 teaspoon ground black pepper
• 2 whole wheat bagels, split and toasted, or 4 slices whole wheat bread, toasted
• 1/2 of a medium cucumber, thinly sliced
• 1/4 cup roasted red sweet pepper, drained and cut into thin strips
• 1/2 of a medium onion, thinly sliced (Gary chose red onion - his favorite)
• 1/2 of a medium avocado, seeded, peeled, and thinly sliced

Directions: 

1. In a small bowl, stir together cream cheese, 1 tablespoon snipped dill or 1 teaspoon dried dill, salt, and black pepper.
2. Spread bagels with cream cheese mixture. Top with cucumber, roasted peppers, onion, and avocado. If desired, sprinkle with additional snipped dill. 

As easy as that!