Sandwich

This Southern-inspired vegetarian sandwich offers a delightful twist on classic rolls by stuffing them with a creamy, fresh filling. The mixture of low-fat ricotta and chopped baby spinach provides a rich, smooth texture that contrasts beautifully with the crisp, raw vegetables. Thinly sliced Lebanese cucumber and sturdy carrot sticks add a refreshing crunch and vibrant color to each bite. These mini sandwiches are perfect for light lunches, potluck contributions, or a healthy dinner option. They are easy to assemble and serve, making them a reliable choice for busy weeknights or casual gatherings. The combination of soft, baked bread and tangy, fresh ingredients creates a satisfying meal that is both nutritious and delicious.

Cuisine: Southern

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 81.3

Dietary: Gluten-free, Vegetarian

Description

This Southern-inspired vegetarian sandwich offers a delightful twist on classic rolls by stuffing them with a creamy, fresh filling. The mixture of low-fat ricotta and chopped baby spinach provides a rich, smooth texture that contrasts beautifully with the crisp, raw vegetables. Thinly sliced Lebanese cucumber and sturdy carrot sticks add a refreshing crunch and vibrant color to each bite. These mini sandwiches are perfect for light lunches, potluck contributions, or a healthy dinner option. They are easy to assemble and serve, making them a reliable choice for busy weeknights or casual gatherings. The combination of soft, baked bread and tangy, fresh ingredients creates a satisfying meal that is both nutritious and delicious.

Ingredients

6 Bake-at-home mini dinner rolls
1/2 cups low-fat fresh ricotta
1 cup Baby spinach leaves, chopped
1 Green onion, finely chopped
1 Lebanese cucumber
1 Carrot, peeled, cut into 6 thick sticks
1/2 cup reduced-fat grated tasty cheese

Directions

1
Preheat the oven according to the package instructions for the dinner rolls.
2
Bake the mini dinner rolls following the packet directions until golden brown.
3
Allow the baked rolls to cool completely.
4
Using a small, sharp knife, cut down the center of each roll, not all the way through, to open it up.
5
Remove a small amount of bread from the center of each roll to create a small cavity for the filling.
6
In a bowl, combine the ricotta, chopped spinach, green onion, and grated cheese.
7
Peel the cucumber and cut it into thin ribbons.
8
Cut small slits at both ends of the cucumber ribbons.
9
Thread a cucumber ribbon onto a carrot stick to create a "mast."
10
Using a teaspoon, fill the cavity of each roll with the ricotta mixture.
11
Insert the carrot and cucumber "mast" into the ricotta mixture in each roll to create the boat shape.
12
Serve immediately, optionally with a side of fruit salad.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 81.3kcal

% Daily Value *
Total Fat 3.6g6%
Saturated Fat 2.1g11%
Cholesterol 14.2mg5%
Sodium 87.2mg4%
Total Carbohydrate 8.6g3%
Dietary Fiber 2.6g11%
Sugars 3.6g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can make the rolls up to 2 days ahead. Store them in an airtight container in a cool, dark place. Assemble the sandwich just before serving to keep the rolls crisp.

The spinach and ricotta filling can be prepared up to 2 hours ahead. Wrap tightly in plastic food wrap and refrigerate until ready to use.

Always check for food allergies before preparing this dish, especially regarding dairy and potential cross-contamination.

For a low-sugar beverage pairing, serve water infused with sliced orange and lemon instead of soft drinks.

Keywords: sandwich, ricotta, spinach, vegetarian, rolls, cucumber, carrot, fresh, light, lunch, healthy, easy, stuffed, mini, quick, potluck, dinner, snack

Read it online: https://www.chefs-mate.com/recipe/sandwich-14/