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Description Edit

From: Dallas Morning News — Sunday insert Parade Magazine September 24, 1995

IngredientsEdit

Directions Edit

  1. Spread Mayonnaise on 1 side of each bread slice. Set the top 2 slices aside.
  2. Mash the avocado with the lemon juice. Spread on 2 slices of bread. Sprinkle with parsley.
  3. Top with Cheese slices.
  4. Lay half of the roasted pepper on the Cheese.
  5. Cover with cucumber and tomato slices.
  6. Season with salt and pepper to taste.
  7. Top each with sprouts, cover with the top slices of bread.
  8. Cut in half; wrap them up.

Nutritional Information Edit

Per sandwich: 384 calories | 21g fat | 25 mg cholesterol

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