When I lived in Fairfield, CT. , I worked @ a tiny little restaurant called The Breakaway. On the menu was a vegetarian meal called the “Healthy” which consisted of this sandwich & a salad. When I make this, my husband teases me saying, “I see you’re eating your grass sandwich again.” 8 oz. Low Fat Cream Cheese, […]

When I lived in Fairfield, CT. , I worked @ a tiny little restaurant called The Breakaway. On the menu was a vegetarian meal called the “Healthy” which consisted of this sandwich & a salad. When I make this, my husband teases me saying, “I see you’re eating your grass sandwich again.”

8 oz. Low Fat Cream Cheese, softened
1 lg. bunch Curly Parsley, tops only – no stems
Pinch Salt
2 sl. Whole Wheat Bread
4-5 Grape Tomatoes, halved
1/4 Avocado, sliced
Alfalfa Sprouts
Ranch Dressing (I prefer Hidden Valley Light)

In a food processor, zap cream cheese, parsley tops & salt.
Spread some of the herb cream cheese on both pieces of bread.
Top with tomato halves, avocado slices, sprouts & ranch dressing.
Store the herb cream cheese in the fridge for up to 2 weeks.

The original “Healthy” also had sliced mushrooms & cucumbers. 

NOTE: The Herb Cream Cheese is great on crackers or as a stuffing for cherry tomatoes!