Roasted Bell Pepper and Avocado Sandwich

By bakers_delight85

Note: To roast peppers, preheat the broiler.Cut each bell pepper into 4 panels and toss with 1 tsp. olive oil. Place skin side up on a baking pan that has been coated with cooking spray. Broil 4 inches from the heat source for about 3 to 5 minutes or until the skin is blackened. Remove the baking sheet from the oven and let the peppers cool on the pan. When the peppers have cooled, remove the skins, wiping off any blackened pieces with a paper towel.

Ingredients

• 1 tsp. Dijon mustard
• 1/2 tsp. honey
• 2 slices multigrain bread
• 1 leaf Boston lettuce
• 1/2 red bell pepper, roasted
• 1/4 avocado, sliced
• 1/4 cup alfalfa sprouts
• 1 slice Cheddar cheese (about 1/2 ounce)

Details

Servings 1

Preparation

Step 1

Combine the mustard and honey in a small bowl. Spread half onto 1 slice of the bread.
Top with the lettuce, pepper, avocado, sprouts and cheese.
Spread the remaining bread slice with the remaining honey mustard and set, mustard side down, on top of the cheese. Serve.
Per serving: 330 calories, 13g protein, 40g carbohydrates, 14g fat, 15mg cholesterol, 650mg sodium, 13g fiber