Build A Better Sandwich

Craving a BLT or Reuben—but not the calories? We’ve made over your lunch-time favorites by putting veggies center stage. Get your brown bag ready!

• BLT with Avocado and Sprouts

  SERVES 4
  PREP TIME: 20 MINUTES
  TOTAL TIME: 20 MINUTES
  6 slices turkey bacon
  1 Hass avocado
  1 teaspoon fresh lemon juice
  1⁄8 teaspoon kosher salt
  8 slices multigrain bread
  8 leaves red-leaf lettuce
  2 medium tomatoes, thickly sliced
  1 packed cup alfalfa sprouts

  1. Cut bacon slices in half and cook according to package directions. Arrange on a paper towel–lined plate to drain.
  2. While bacon is cooking, slice avocado in half, remove the pit, scoop out flesh into a small bowl, and gently mash with the back of a fork. Stir in lemon juice and salt.
  3. Toast the bread; top each of 4 slices with 2 lettuce leaves, a quarter of the tomato slices, 3 half strips of bacon, and a quarter of the sprouts. Spread 2 tablespoons of the avocado mixture on each of the 4 remaining slices of toast and place atop sandwiches, avocado side down. Cut in half and serve.
  4. Heat grill to medium-high. Brush the zucchini and yellow squash with the garlic oil, and sprinkle with salt and pepper. Grill for 7 to 10 minutes, or until the vegetables are just tender. When cool enough to handle, cut vegetables into bite-size pieces and set aside.
  5. Increase heat to high and grill beef skewers for about 9 minutes for mediumrare, rotating skewers halfway through. Remove from heat and serve immediately with salsa and summer squash.

  Nutrition score per serving
  (1 sandwich): 327 calories, 11g fat (2g saturated), 44g carbs, 13g protein, 7g fiber, 104mg calcium, 3mg iron, 680mg sodium

  *For the full article please refer to Shape February 2012 Issue