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Ingredients
- 2 lg. rounds Armenian cracker bread
- 3 T low-calorie mayonnaise
- 3 T Dijon-style mustard
- 2 ounce Neufchatel cream cheese, softened
- 1 c. sliced cucumber
- 1 c. sliced tomatoes
- 1 c. shredded leaf lettuce
- 2 teaspoon herbal salt substitute
Directions
- Place one cracker bread on a clean dampened dish towel. Spray the surface of the bread with a plant mister filled with water, till you can see a light glaze of water on the surface of the bread. Cover with another dampened towel, then pile the second cracker bread on top. Mist which one and cover with two dampened towels. Every 10 min, remove towels, turn the breads over, mist them again, then replace the layers of towels. Repeat this for 20 min or possibly till both crackers are soft sufficient to bend without tearing or possibly cracking.In a small bowl, put together the mayonnaise, mustard, and cream cheese. Spread a strip of this mix across the center of one cracker bread. Place a row of cucumbers, tomatoes and lettuce on top of the spread, and sprinkle with herbal salt. Starting with the end closest to you, roll the bread tightly, as if rolling a sleeping bag.
- When you come to the edge of the bread, seal roll with an extra dab of cream cheese. Repeat with a second cracker bread. Place rolls seam-side down on counter; slice into 2-inch rounds. If you need to, secure each with a toothpick. Place on a plate and cover with plastic wrap till ready to serve. Makes 20 sandwiches, 5 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 315g | |
| Calories 367 | |
| Calories from Fat 112 | 31% |
| Total Fat 12.69g | 16% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 375mg | 16% |
| Potassium 550mg | 16% |
| Total Carbs 55.14g | 15% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.59g | 4% |
| Protein 8.35g | 13% |
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