TASTE
Time to think outside the sandwich box
| • | Crowning cupcakes |
By Elaine Magee
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I've been doing a series on California-style sandwiches and it wouldn't be authentic without a vegetarian option. So here it is. I really like the flavor and texture combinations in this Asian pear and pecan sandwich, a light sandwich — soft and crunchy, sweet and tangy.
Although the blue cheese is regular fat, it is essential — don't worry, we aren't using that much because the intense flavor goes a long way. Using a reduced-fat bottled olive oil balsamic vinaigrette to drizzle over the pear and blue cheese filling saves time and extra calories. The toasted pecans add a welcome flavor and crunch along with smart fats (monounsaturated and polyunsaturated fats).
ASIAN PEAR AND PECAN SANDWICH
Arrange fresh basil or spinach leaves on top of one of the slices of bread. Top with Asian pear slices, overlapping each other.
Cover the pears with blue cheese, then drizzle the vinaigrette, and sprinkle the pecans evenly over the top of the pear and cheese mixture.
If you prefer this sandwich grilled, spray the top and bottom sides of the sandwich with olive oil or canola cooking spray and then lightly brown in a nonstick frying pan over medium heat or use a panini grill, if you have one.
Makes 1 sandwich.
Elaine Magee is a registered dietitian and cookbook author. Learn more at www.recipedoctor.com.
