Pepper Jack, Sweet Potato Avocado Sandwich

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Potato Avocado Sandwich

Nutritive Information

Per Serving:

  • Calories: 345 Kcal
  • Fat: 15g
  • Carbohydrate: 40g
  • Protein:16g
  • Fiber: 9g..


  • 1 chubby orange-fleshed sweet potato, peeled
  • 4 (1/2-inch) slices rustic whole-wheat Italian bread
  • 2 oz. Pepper Jack cheese, thinly sliced or shredded (preferably reduced fat)
  • 4 thin slices red onion
  • 4 (1/2-inch) slices tomato
  • 1/2 cup baby arugula
  • 1/2 medium avocado, sliced
  • Olive oil cooking spray


  • Preheat oven to 400 degrees F. Coat baking sheet with cooking spray.
  • Cut sweet potato in 1/4-inch slices. Place sweet potato slices on prepared baking sheet. Roast for 15 minutes, until slices are just tender. Using wide spatula, transfer slices to wire rack and let cool.
  • Meanwhile, lightly toast bread. Place 1 slice on each of two plates. Immediately cover hot toast with cheese. Top with 2 slices sweet potato, 2 slices onion, 2 slices tomato and half the arugula. Save remaining sweet potato for later use.
  • On remaining bread slices, use fork to mash and spread avocado. Close sandwich, placing avocado side down. With serrated knife, cut sandwiches diagonally in half.


2 Servings

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