Vegetarian sandwich

Every time I travel to Chile with my family, we have to go to different regions to visit our families and friends. My husband is from the South, and I am from the Central area. And every time we go there we have a very clear idea of the places we want to visit to indulge our palates.

One of them is located in the city of Valparaiso, and it’s an old and popular soda fountain restaurant. My husband always orders a churrasco sandwich with everything, and I order my delightful vegetarian sandwich. On those grounds is that I bring you this recipe, where I was able to get inspired in my beloved Chile to enjoy this simple but delicious sandwich, in which I used Flatout Foldits Protein. With that this became a different recipe that is low in carbs and fat, and ultimately a much healthier alternative that would be a great idea for lunch or dinner.

For instance, many times when dealing with my home, work, and my kids at the same time, my time runs out very quickly. So, that kind of situations is when this type of sandwich turns out to be a perfect alternative because of the short time required for its preparation. The filling ingredients may be varied, of course, but I can assure you that you will love this simple combination.

Find Flatout Foldits Protein at your nearest grocery store in the deli section or check out their store locator on their website. For more tasty recipe ideas follow them on Facebook, Twitter and Instagram.

Sandwich vegetariano

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• Total Time: 5 mins
• Yield: 2 1x

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Ingredients

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• 1 or 2 Flatout Foldits Protein
• 2 leaves of lettuce
• 2 tomato slices
• 2 portions of fresh mozzarella or cottage cheese
• 1 small avocado
• ½ cup of cooked green beans, chopped
• Salt and pepper to taste

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Instructions

1. Extend a Flatout Foldit Protein, and then place on top a lettuce leaf, a tomato slice, mozzarella cheese, mashed and seasoned avocado, and green beans seasoned with a little salt to taste.
2. Close the Flatout Foldit Protein and enjoy.

• Prep Time: 5 mins

This is a sponsored post by Flatout Flatbread.  All opinions are my own.