Bot Sandwich

Here's a protein-packed lunch idea featuring healthy guacamole, cheddar cheese and a dollop of creativity for your little Bot fan.

All new math-minded missions starting 2/4 @ 9:30am

Ingredients

• 2 tbsp. cream cheese, softened
• 1 slice each white and pumpernickel bread
• 1 slice yellow cheddar cheese
• 3 tbsp. guacamole
• 1 large black olive
• 1 slice carrot
• 1 thin pretzel stick
• Blue food coloring

Supplies

• Circle-shaped cookie cutter or use the rim of a glass
• Small plastic resealable bag

Directions

1. Step 1

   Tint the cream cheese light blue with the blue food coloring and spoon into a small plastic resealable bag.

2. Step 2

   Use the rim of a glass or a large round cookie cutter to cut the white bread into a 4-inch circle. Cut a 3/4-inch circle from the scraps. Remove a 1/2-inch piece from one edge of bread. Cut the pumpernickel bread into a 5 x 1 1/2-inch rectangle. Cut the slice of cheese into a 5-inch x 3/4-inch rectangle.

3. Step 3

   Spread the guacamole on top of the two round bread slices and make smooth. Place the pumpernickel bread rectangle along the cut edge on top of the guacamole. Lay the slice of cheese along the top edge of pumpernickel bread, pressing it into the guacamole.

4. Step 4

   Snip a small corner from the bag with the cream cheese. Pipe the cream cheese over the pumpernickel bread, leaving an opening as the mouth. Use a spatula to spread the cream cheese and make smooth.

5. Step 5

   Cut a slice from the open end of the black olive. Place it on top of the small circle of bread. Cut two 1/4-inch circles from the remaining black olive as the eyes. Arrange the eyes in the guacamole. Break the thin pretzel stick in half. Insert one end into the flat side of the carrot slice and the other end into the side of the small bread circle. Arrange the antennae at the top right of sandwich.

Nurtition Facts

• Calories: 234
• Total Fat: 16g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 37mg
• Sodium: 516mg
• Total Carbs: 18g
• Fiber: 3g
• Sugar: 3g
• Protein: 6g