Roasted Zucchini and Purslane Sandwich

Pan Bimbo
To learn how to prepare a perfect sandwich, try this delicious recipe with a creamy avocado dressing, roasted zucchini, and fresh vegetables on Cero Cero Bimbo® bread. This sandwich is a practical and quick option for breakfast or dinner. Additionally, it is ideal for people living with diabetes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 avocado, for the dressing
  • 1/4 cups Greek yogurt, low-fat for the dressing
  • 1/4 cups lime juice, for the dressing
  • 1/4 cups peppermint, for the dressing
  • 1 clove garlic, for the dressing
  • salt, for the dressing
  • pepper, for the dressing
  • 1 tablespoon canola oil
  • 2 cups pumpkin, sliced
  • 1 teaspoon oregano
  • salt
  • pepper
  • 1 package zero zero bread Bimbo®
  • 1 cup yellow bell pepper, in strips
  • 1/2 cups red onion, sliced
  • 2 tomatoes, sliced
  • 2 tablespoons panela cheese
  • 2 cups purslane, clean
  • 1 teaspoon olive oil
Preparation
15 mins
8 mins
Low
  • For the green dressing, blend the avocado with yogurt, lemon juice, mint, and garlic in a processor. Season with salt and pepper until everything is well combined.
  • In a hot grill pan with canola oil, roast the zucchini, season with oregano, salt, and pepper. Set aside.
  • Build your sandwich, spread a tablespoon of avocado dressing on one slice of Cero Cero Bimbo® bread, place the bell pepper, roasted zucchini slices, onion, tomato, panela cheese, and purslane to taste. Add a teaspoon of olive oil, cover with another slice of Cero Cero Bimbo® bread. Repeat until you finish the bread. Serve with cherry tomatoes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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