Title: Vegetarian Club Sandwich
Categories: Digest, Apr95
Yield: 1 Servings

3 sl Bread
1 Veg. broth
1 Sliced mushrooms
1 Ff mayo/salad dressing
1 Spicy mustard
1 Tomatoes
1 Thinly sliced tomatoes
1 Cucumbers
1 Low fat cheese
1 Sprouts
1 Lettuce

Toast 3 slices of bread. In a skillet, heat a little beef or veg. broth
(about 1/4 cup) & cook sliced mushrooms & onions on high heat til done. Let
them drain on a paper towel. Coat each slice of bread with fat free mayo or
salad dressing (or Kraft Ranch Free if you like) & spicey mustard (green
chili & garlic dijoin if your in Austin--Central Market). Layer thinly
sliced tomatoes cucumbers, low fat cheese, sprouts & yer mushrooms &
onions. If lettuce ever gets back down into the price range of we lumpin'
proletariats, add some of that. Cut into quarters & eat it slowly with
great relish in front of some skinny hamburger & fries eater. It's better
that way.

Source: I had one of these the other day at the Hole in the Wall. I made a
few variations.

Posted by Beverley G Whittington to the EAT-LF
Digest 398 Apr. 1995.

From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using
1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip