Hearty Vegetable Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
12 servings

Whole-wheat bread, grilled and raw veggies and low-fat cottage cheese add up to a healthy but filling sandwich fit for a hearty eater. Tabasco sauce adds lots of bold flavor without the calories and fat found in some sandwich condiments

Ingredients

10 pt. low-fat cottage cheese (large curd, cream style)
3 pt. plain yogurt
3 cups skim milk
4 1/2 cups chopped onions, chopped
2 1/2 tbsp. cumin seeds, ground
2 tbsp. original Tabasco sauce
24 whole wheat bread slices
24 thin slices tomato
12 grilled eggplant slices
36 fresh basil leaves
36 thin slices zucchini or cucumber
3 pt. alfalfa sprouts

Steps

1. In large bowl, combine cottage cheese, yogurt, skim milk, onions, cumin and Tabasco sauce.

2. Top each slice of bread with 2 tomato slices, 1 grilled eggplant slice, 3 fresh basil leaves and 3 zucchini slices. For each serving, plate 2 slices bread and top with 2/3 cup cottage cheese mixture. Sprinkle with 1 tbsp. alfalfa sprouts. If desired, serve with additional original Tabasco sauce.

Recipe courtesy of McIlhenny Company/TABASCO® Brand Products

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources