5 Healthy Sandwich Makeovers

BLT with avocado and sproutsBLT with avocado and sproutsCraving a BLT or reuben-but not the calories? We've made over your lunchtime favorites by putting veggies center stage. Get your brown bag ready!

1. BLT with avocado and sprouts (left):
SERVES 4
PREP TIME: 20 MINUTES
TOTAL TIME: 20 MINUTES
Ingredients:
6 slices turkey bacon
1 Hass avocado
1 teaspoon fresh lemon juice
1⁄8 teaspoon kosher salt
8 slices multigrain bread
8 leaves red-leaf lettuce
2 medium tomatoes, thickly sliced
1 packed cup alfalfa sprouts

Directions:
1. Cut bacon slices in half and cook according to package directions. Arrange on a paper towel-lined plate to drain.

2. While bacon is cooking, slice avocado in half, remove the pit, scoop out flesh into a small bowl, and gently mash with the back of a fork. Stir in lemon juice and salt.

3. toast the bread; top each of 4 slices with 2 lettuce leaves, a quarter of the tomato slices, 3 half strips of bacon, and a quarter of the sprouts. Spread 2 tablespoons of the avocado mixture on each of the 4 remaining slices of toast and place atop sandwiches, avocado side down. Cut in half and serve.

Nutrition score per serving (1 BLT sandwich): 327 calories, 11g fat (2g saturated), 44g carbs, 13g protein, 7g fiber, 104mg calcium, 3mg iron, 680mg sodium


Enlightened egg sandwichEnlightened egg sandwich2. Enlightened Egg Salad Pita (left):
SERVES: 4
PREP TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
Ingredients:
6 large eggs
2 tablespoons nonfat plain Greek yogurt
1 tablespoon light mayonnaise
2 teaspoons Dijon mustard
1⁄4 teaspoon curry powder
1⁄4 teaspoon kosher salt
freshly ground black pepper
2 tablespoons finely chopped sweet onion
2 tablespoons finely chopped celery
1 tablespoon finely chopped fresh chives
4 whole-wheat pitas
4 lightly packed cups baby greens
1⁄2 large English cucumber, thinly sliced

Directions:
1. Place eggs in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over high. Remove pan from heat, cover, and let sit for 11 minutes. transfer eggs to a large bowl of ice water and let cool for 5 minutes.

2. Meanwhile, combine yogurt, mayonnaise, mustard, curry powder, and salt in a medium bowl; season with pepper. Stir in the onion, celery, and chives.

3. Peel the eggs; discard 2 of the yolks. Coarsely chop whites and remaining yolks and combine with yogurt mixture in the bowl. (Mixture can be made up to 1 day ahead and refrigerated.)

4. Slice the top third off the pitas and discard (or save for snacking). Stuff each pita with a quarter of the greens and the cucumber slices. Spoon a quarter of the egg salad into each and serve immediately.

Nutrition score per serving (1 egg salad sandwich):
314 calories, 11g fat (3g saturated), 40g carbs, 17g protein, 6g fiber, 84mg calcium, 3mg iron, 609mg sodium

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Turkey reuben with red cabbageTurkey reuben with red cabbage3. Turkey reuben sandwich with red cabbage (left):
SERVES: 4
PREP TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
Ingredients:
cooking spray
3 packed cups thinly sliced or shredded red cabbage
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1 tablespoon sugar
1⁄4 teaspoon ground allspice
8 slices whole-grain rye bread
1⁄3 cup light Thousand island dressing
4 ounces sliced Lacey Swiss cheese
8 ounces sliced low-sodium deli turkey

Directions:
1. Heat a nonstick skillet over medium-high. Coat with cooking spray; sauté cabbage for 5 minutes or until it begins to wilt. Stir in vinegars, sugar, and allspice; cover, reduce heat to medium, and cook for 5 minutes more. Set aside.

2. Spread each slice of bread with 2 teaspoons dressing. top 4 of the prepared slices with a quarter of the cheese, turkey, and cabbage. Place remaining bread slices atop sandwiches, dressed side down.

3. Heat a large griddle or grill pan over medium. Mist sandwich tops with cooking spray and place sandwiches in pan, sprayed side down. Weigh down with a heavy skillet; cook for 3 minutes. Mist tops, flip sandwiches, weigh down again, and cook for 3 minutes more. Cut in half and serve immediately.

Nutrition score per serving (1 reuben sandwich): 414 calories, 12g fat (5g saturated), 49g carbs, 30g protein, 8g fiber, 328mg calcium, 3mg iron, 924mg sodium



Lentil-walnut pate with watercress saladLentil-walnut pate with watercress salad4. Lentil-walnut "pate" with watercress salad:
SERVES: 4
PREP TIME: 25 MINUTES
TOTAL TIME: 30 MINUTES
Ingredients:
FOR THE PATÉ
2 teaspoons extra-virgin olive oil
1 large shallot, thinly sliced
1 garlic clove, minced
1⁄4 cup walnuts
3⁄4 cup canned lentils, rinsed and drained
2 teaspoons balsamic vinegar
1⁄4 teaspoon kosher salt
freshly ground black pepper
2 teaspoons finely chopped flat-leaf parsley
1 teaspoon finely chopped fresh thyme
8 pieces whole-grain crisp bread (such as Was a)

FOR THE SALAD

2 teaspoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1⁄4 teaspoon Dijon mustard
1⁄4 teaspoon sugar
1⁄8 teaspoon kosher salt
2 bunches watercress, stems removed (about 6 lightly packed cups)
4 large radishes, thinly sliced

Directions:
1. Preheat oven to 400°F. Warm olive oil in a nonstick skillet over medium. Add shallot and sauté for 5 minutes or until soft and golden, stirring often. Add garlic and sauté for 1 minute more; remove from heat.

2. Arrange walnuts on a small baking sheet and toast in the oven for 5 minutes. Cool slightly, then finely chop in a food processor.

3. Add shallot mixture, lentils, vinegar, and salt to food processor; season with pepper. Pulse until smooth, adding 2 to 3 teaspoons water if necessary. transfer to a small bowl and stir in parsley and thyme.

4. In a large bowl, whisk together lemon juice, olive oil, mustard, sugar, and salt. Add watercress and radishes and toss well.

5. Slather 1 1⁄2 tablespoons paté over each piece of crisp bread and divide salad among four plates, putting some on top of paté. Serve immediately.

Nutrition score per serving (2 crisp breads, 3 tablespoons spread, 1 cup salad): 200 calories, 10g fat (1g saturated), 24g carbs, 7g protein, 8g fiber, 81mg calcium, 3mg iron, 292mg sodium

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beet, arugula and beef wrapbeet, arugula and beef wrap5. Beet, arugula and roast beef wrap:
SERVES: 4
PREP TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES
Ingredients:
2 tablespoons light mayonnaise
2 tablespoons fat-free sour cream
1 tablespoon bottled horseradish, drained
1 teaspoon Dijon mustard
1⁄8 teaspoon sugar
freshly ground black pepper
2 11-inch whole-wheat flour tortillas
1 8-ounce package ready- to-eat baby beets, patted dry and sliced into 1⁄4-inch rounds
4 lightly packed cups baby arugula
6 ounces sliced low- sodium lean roast beef

Directions:
1. Combine mayonnaise, sour cream, horseradish, mustard, sugar, and pepper in a bowl.

2. Spread half the mayonnaise mixture around the middle of each tortilla, leaving a 1⁄2-inch border. top each with half the beet slices, arugula, and roast beef. Fold in 2 sides of the wraps and roll up burrito-style. Cut in half on the diagonal and serve immediately.

Nutrition score per serving (1⁄2 roast beer wrap): 275 calories, 8g fat (3g saturated), 35g carbs, 17g protein, 3g fiber, 103mg calcium, 3mg iron, 546mg sodium

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