Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee light mayonnaise | ||
| 1 tbsp. prepared pesto | ||
| ¼ tsp. freshly ground Hy-Vee black pepper | ||
| ground red pepper | ||
| Butter-flavored cooking spray | ||
| 4 tbsp. garlic-and-herb cheese spread, such as Boursin | ||
| 8 slice(s) sourdough bread | ||
| ⅔ c. roasted red pepper strips | ||
| 16 thin slices zucchini | ||
| 1 c. baby spinach leaves |
Directions
- Stir together mayonnaise, pesto, black pepper and ground red pepper.
- Spray one side of each bread slice with butter-flavored cooking spray and place sprayed-side-down on a baking sheet.
- Spread cheese spread on four slices of bread. Layer pepper strips, zucchini and spinach on top of cheese spread.
- Spread mayonnaise mixture on remaining bread slices and place mayonnaise-side down on top of the sandwiches.
- Broil sandwiches until golden on both sides, about 2 minutes per side, being careful when turning the sandwiches.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 20mg
- Sodium: 930mg
- Total Carbohydrates: 56g
- Protein: 12g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 40%
0%
Iron 25%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Health 2011.