|Serving Size||¼ of recipe|
|Total Fat|| 2 g|
|Saturated Fat|| 0.5 g|
|Sodium|| 194 mg |
|Total Carbohydrate||14 g|
|Dietary Fiber|| 3 g |
|Refrigerating time ||30 minutes|
|Small red onion, finely diced||½ |
|Garlic clove, minced||1 |
|Red wine vinegar||¼ cup |
|Water||3 cups |
|Tomato paste||6-ounce can |
|Red bell pepper, finely diced||1 |
| Stalk celery, finely diced||1|
| English cucumber, peeled and finely diced||1|
|Olive oil||1 tablespoon |
|Salt||½ teaspoon |
|Freshly ground black pepper to taste|
|A few dashes of hot sauce (optional)|
- Combine onion and garlic with vinegar in a large mixing bowl, and macerate with the back of a fork. Set aside.
- Whisk together water and tomato paste, until tomato paste has dissolved. Add to bowl, and stir in bell pepper, celery, cucumber, and oil. Season with salt, pepper, and hot sauce, and refrigerate about 30 minutes, or until well-chilled.
2 vegetables; 0.5 fat
Brush both sides of 4 slices of fresh Italian bread with melted butter. Top 2 of the bread slices with slices of cheese, avocado, and tomato. Cover with remaining 2 slices of bread. Place sandwiches on a grill or nonstick skillet coated with cooking spray, set a heavy pan on top, and cook about 2 minutes per side, or until cheese has melted.
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IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the
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