Open-Face Stack Sandwiches - 22g Carbs, 4g Fiber
From: South Beach Phase 2 and 3
For these fun sandwiches, choose multigrain English muffins with
2.5 or 3 grams of fiber per muffin half. Use a light hand when
rubbing the muffins with the raw garlic; a little goes a long way!
On Phase 3, enjoy two stacks if you like.
Prep Time: 20 min
Cook Time: 0 min
Total Time: 20 min
Servings: 4
2 whole English muffin, 100% whole-wheat
1 large clove garlic, halved
1/2 medium avocado
1 medium lime, juiced (use 2 tsp)
1/4 tsp chili powder
1 pinch salt
6 oz red sweet pepper, roasted (1 jar), drained and rinsed
1 cup baby spinach, (1 oz)
8 slices turkey breast, roasted, sliced thinly sliced, (5 oz), folded
into quarters
4 slices red onion, thin slices
4 slices provolone cheese, reduced fat (2 oz), folded into quarters
1. Split the English muffins and toast. Lightly rub the cut sides with
the cut garlic clove.
2.Meanwhile, scoop the avocado into a small bowl. With a fork, mash
with the lime juice, chili powder, and salt.
3. Cut four 2" squares of roasted peppers and cut any remainder into
thin strips.
For each sandwich, top an English muffin half with the following:
1 tablespoon avocado mixture, a couple spinach leaves, 1 slice turkey,
1 slice onion, a roasted pepper square, 1 slice provolone, another slice
of turkey, some more spinach leaves, and strips of roasted pepper.
Servings: 4
Nutrition per Serving:
206 Calories, 7g Total Fat, 2g Saturated Fat, 540mg Sodium,
22g Carbs, 4g Dietary Fiber, 15g Protein
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