Pan-Grilled Veggie and Cheese Sandwiches
Servings and Ingredients
|Vegetable cooking spray|
|2 portobello mushrooms, cut into 1/2-inch slices|
|1 medium 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|
- Spray a nonstick grill pan or a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute.
- 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.
- 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.
- *Also delicious with Pepperidge Farm® Multi-Grain Natural Whole Grain Bread.
277 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 3mg
- Sodium: 467mg
- Total Carbohydrates: 49g
- Protein: 14g
Vitamin A 20%
Vitamin C 49%