Pan-Grilled Veggie and Cheese Sandwiches

Recipe

Main Dish
Pan-Grilled Veggie and Cheese Sandwiches

Primary Media

User Rating

3.4 out of 5 stars
Rate it:
5 ratings

Recipe Data

4
Servings

Recipe Wellness Badges

Author

Save Options

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
Vegetable cooking spray
2portobello mushrooms, cut into 1/2-inch slices
1medium red pepper, cut into strips (about 1-1/2 c.)
2 slice(s)onions, 1/2-inch thick each
8 slice(s)eggplant, 1/4-inch thick each
Garlic powder, optional
½ c.shredded fat-free mozzarella cheese
8 slice(s)Pepperidge Farm 100% natural 100% whole wheat bread*
2 tbsp.balsamic vinegar

Directions

  1. Spray a nonstick grill pan or a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute.
  2. Add the mushrooms, pepper and onion to one side of the pan. Add the eggplant. Sprinkle the garlic powder over all. Cook until the vegetables are tender. Sprinkle the eggplant with cheese and cook until the cheese melts.
  3. Toss the mushrooms, pepper and onion with the vinegar in a medium bowl. Divide the eggplant slices among 4 bread slices. Top with the mushroom mixture and remaining bread slices.
  4. *Also delicious with Pepperidge Farm® Multi-Grain Natural Whole Grain Bread.

Nutrition facts

Servings

277 Calories per serving

Amounts Per Serving

  • Total Fat: 4g
  • Cholesterol: 3mg
  • Sodium: 467mg
  • Total Carbohydrates: 49g
  • Protein: 14g

Daily Values

0%
Vitamin A 20%
0%
Vitamin C 49%
0%
Iron 15%
0%
Calcium 19%

Recipe Source:

www.campbellwellness.com.