An Upscale Healthy Cream Cheese and Sprout Sandwich Recipe

"I have made this for years. When alfalfa sprouts first became popular ... I made this all the time (I went through a sprout phase). Since then, I have 'upped' it a bit, to include walnuts, onion, and currants (the currants I found on another recipe) for a bit more flavor. Also, I like to add a little watercress to the sandwich for a bit of a peppery kick, baby arugula also works well. The secret to this, is the bread. Don't buy the packaged bread. Go to a local bakery, or you grocers bakery and pick up a good artisian style bread. A good 5 or 7 grain bread; and slice it yourself, so you can get a nice thick slice. This is really what sets this sandwich apart. It really is delicious. I use it in my catering; and it is a great vegetarian alternative. Cooking time includes the time for the cream cheese to "chill and mary the flavors.""

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (218.8 g)
Calories 354.1
Total Fat - 26 g
Saturated Fat - 13.7 g
Cholesterol - 79.5 mg
Sodium - 806.3 mg
Total Carbohydrate - 14 g
Dietary Fiber - 1.6 g
Sugars - 10.8 g
Protein - 17.8 g
Calcium - 68.3 mg
Iron - 1.7 mg
Vitamin C - 3.1 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

Filling ... Add the cream cheese, currants, walnuts, herbs, and a pinch of both salt and pepper to taste to a bowl; and, mix until combined. I like to cover and refrigerate at least an hour before serving to let the flavors develop; but, it is not necessary.

Step 2

Sandwich ... Butter one sandwich slice, and spread the cream cheese on the other. Top the cream cheese half with the sprouts, watercress, and a couple of red onion slices; top with the buttered slice, cut, and ENJOY!

Step 3

Delicious, healthy, and easy! These make great appetizers, a perfect lunch; and for me, I could enjoy this for dinner with a creamy potato leek or creamy asparagus soup. Sometimes, it is nice to have a meatless, light, and healthy dinner.