Recipe by SAMSARAMOM
"This is a healthy melt in your mouth sandwich if you are tired of the traditions. Whole wheat bread is served open face with cream cheese, tomatoes, alfalfa sprouts and mozzarella cheese, then baked to perfection. These are sure to impress the pickiest of eaters!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole wheat bread, toasted
1/2 (8 ounce) package
cream cheese, room temperature
1 (5 ounce) package
shredded mozzarella cheese
Delicious! I cut the recipe in half and just about any type of bread can be used as long as it's toasted. I put a little kosher salt on my tomato along with a bit of pepper and added some minced garlic to the cream cheese. I didn't have alfalfa sprouts so I used some fresh basil instead. I also used light cream cheese and light mozzarella. You know it's done when the cheese is nice and bubbly!
This wasn't really my favorite thing. I think maybe I'd try mayo instead of cream cheese. It just seemed way too cheesy.
I liked this, but it needed something, so the next time I spread mayo on the bread first (you have to use whipped cream cheese in that case, though, because the regular, even at room temp, sticks to the knife not the bread) and I spread mashed avocado over the cream cheese. I liked jack cheese better than mozerella and thought it was better with the sprouts added last (after it came out of the oven) because warm sprouts didn't do it for me. Without changes, four stars. With changes, five.
First time I prepared these I followed the recipe exactly and they were wonderful! Second time around I used tortillas instead of the bread, added an envelope to Ranch dressing mix to the cream cheese, added sliced cucmbers and rolled them up. Just as good as the first time but with a little bit of a twist.
A most excellent sandwich indeed! After being on the road for several days of pizza and burgers, I wanted something healthy and simple. One bite and my digestive system sighed in relief! I followed the recipe exactly,pulling it out of the oven after 7 minutes (I was hungry). Simplicity at its best!
I replaced the cream cheese with a wedge of Light Original Swiss Flavored cheese by Laughing Cow. It tastes just like cream cheese and is extremely easy to spread. I also used a store bought salad dressing spritzer and lightly sprayed some Italian dressing over the vegetables (tomato and avocado slices, chives and sprouts) and gave it a few grinds of black pepper. Try it!
Very good sandwich. I made it on Italian bread, because that is what I had on hand. I think next time I will try it with flavored cream cheese (chives, gr. onions, garlic, etc.) to give it a little more zing. I will use this recipe again.
Good stuff. I added a grind of black pepper, and a little drizzle of olive oil. I was out of red wine vinegar or I would have added a splash of that too. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Most Excellent Sandwich
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 139
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
This healthy cucumber sandwich stars avocado, pepperoncini, and cream cheese.
See how to make a roasted eggplant and portobello mushroom sandwich.
Take the grilled cheese sandwich to two, three levels above the next level.