Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886
Rye, sweet potato and
ricotta toasted sandwiches
- Preparation Time:
10 minutes
- Per Serve:
1380 kJ (330 cal). Protein 14 g. Fat 7 g. Saturated Fat 3 g. Carbohydrate 48 g. Total Sugars 9 g.
Sodium 790 mg. Potassium 440 mg. Calcium 205 mg. Iron 3 mg. Fibre 8 g.
- Cooking Time:
10 minutes
- Serves:
4
Ingredients:
1 small sweet potato, washed and sliced
200g low-fat ricotta cheese
1 small Spanish onion, finely diced
8 slices rye bread
1 cup baby spinach leaves
1 large tomato, sliced
Instructions:
Steam sliced sweet potato in the microwave on HIGH for 5 minutes or until tender.
In a small bowl, combine ricotta cheese and Spanish onion.
Spread the ricotta mixture over four slices of bread.
Top with baby spinach leaves, warm sweet potato and tomato. Place another slice of bread on top.
Toast sandwich in a sandwich press* for 5 minutes or until golden and warmed through.
*If you don’t have a sandwich press, this sandwich also works well when grilled or served on toasted rye bread.
For further information on healthy eating, please contact Sanitarium Nutrition Service
Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257
