Pan-Grilled Veggie & Cheese Sandwiches
Favorite Mediterranean vegetables like eggplant, red pepper and portobello mushrooms mix with balsamic vinegar and mozzarella cheese to fill slices of whole wheat bread in this scrumptious grilled sandwich.
Ingredients
2 portobello mushroom, cut into 1/2-inch slices
1 medium red bell pepper, cut into strips (about 1 1/2 cups)
2 slices onion, 1/2-inch thick each
8 slices eggplant, 1/4-inch thick each
0.125 teaspoon garlic powder (optional)
0.5 cup shredded fat free mozzarella cheese
2 tablespoons balsamic vinegar
8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
1 medium red bell pepper, cut into strips (about 1 1/2 cups)
2 slices onion, 1/2-inch thick each
8 slices eggplant, 1/4-inch thick each
0.125 teaspoon garlic powder (optional)
0.5 cup shredded fat free mozzarella cheese
2 tablespoons balsamic vinegar
8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
Instructions
Spray a nonstick grill pan with vegetable 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 to the other side. Sprinkle the garlic powder over all, if desired. Cook until the vegetables are tender. Sprinkle the eggplant with the cheese and cook until the cheese is melted.
Place the mushrooms, pepper and onion into a medium bowl. Add the vinegar and toss to coat. Divide the eggplant slices among 4 bread slices. Top with the mushroom mixture and remaining bread slices.
Add the mushrooms, pepper and onion to one side of the pan. Add the eggplant to the other side. Sprinkle the garlic powder over all, if desired. Cook until the vegetables are tender. Sprinkle the eggplant with the cheese and cook until the cheese is melted.
Place the mushrooms, pepper and onion into a medium bowl. Add the vinegar and toss to coat. Divide the eggplant slices among 4 bread slices. Top with the mushroom mixture and remaining bread slices.
Pan-Grilled Veggie & Cheese Sandwiches
Favorite Mediterranean vegetables like eggplant, red pepper and portobello mushrooms mix with balsamic vinegar and mozzarella cheese to fill slices of whole wheat bread in this scrumpti...
Directions
Print
Spray a nonstick grill pan with vegetable 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 to the other side. Sprinkle the garlic powder over all, if desired. Cook until the vegetables are tender. Sprinkle the eggplant with the cheese and cook until the cheese is melted.Place the mushrooms, pepper and onion into a medium bowl. Add the vinegar and toss to coat. Divide the eggplant slices among 4 bread slices. Top with the mushroom mixture and remaining bread slices.
Ingredients
2 portobello mushroom, cut into 1/2-inch slices1 medium red bell pepper, cut into strips (about 1 1/2 cups)2 slices onion, 1/2-inch thick each8 slices eggplant, 1/4-inch thick each0.125 teaspoon garlic powder (optional)0.5 cup shredded fat free mozzarella cheese2 tablespoons balsamic vinegar8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
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