Spread the dressing on 2 bread slices. Top with the ham, cheese, peppers, zucchini, basil and remaining bread slices.Spray a 10-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the sandwiches and cook until lightly browned on both sides and the cheese is melted.
2 tablespoons prepared lowfat Italian salad dressing4 slices Pepperidge Farm® Whole Grain 15 Grain Bread2 ounces sliced deli reduced-sodium ham2 ounces sliced part-skim mozzarella cheese0.25 cup drained jarred roasted red pepperstrips1 medium zucchini, thinly sliced (about 1 1/2 cups)4 fresh basil leaves, cut into thin strips
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