Jo Cooks · by Joanna Cismaru★ 4.8 (4)
Open Faced Veggie Sandwiches
NUTRITION · PER SERVING5M COOK
CAL 12%·PRO 13%
CARBS 21G33% OF CAL
2G FIBER15G OTHER4G TOTAL SUGAR
FAT 15G56% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Open-faced bread topped with cream cheese, feta, and fresh vegetables including tomatoes and cucumbers. A light, quick lunch.
mainamericansandwichvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 slices dark rye bread
- 2 cocktail tomatoes (chopped in small cubes (1 cm))
- 1 cup english cucumber (chopped)
- 1 cup sweet pea shoots (chopped)
- 2 tablespoon cream cheese
- 2 tablespoon blue cheese (crumbled)
- 1 tablespoon olive oil
- salt and pepper to taste
At a glance
PER SERVING · TIME 5M
CAL 12%·PRO 13%
CARBS 21G33% OF CAL
2G FIBER15G OTHER4G TOTAL SUGAR
FAT 15G56% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 771mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 163mg
- Calcium
- 115mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.