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Cheesy Vegetable Melt Sandwiches

Cheesy Vegetable Melt Sandwiches

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Mozzarella topped garlic bread is the foundation for these absolutely delicious veggie sandwiches, brimming with sautéed mushrooms, broccoli and sliced tomato.   

serves 4 sandwiches

Ingredients

cost per recipe: $3.57

The price is determined by the national average.

  • 1

    loaf (11 3/4 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf

  • 1

    cup water

  • 2

    cups fresh or frozen broccoliflorets

  • 2

    teaspoons vegetable oil

  • 1

    cup mushrooms(about 3 ounces)

  • 1/8

    teaspoon garlic powder

  • 1

    medium tomato, sliced

view nutrition info

How to Make It

Heat the bread in the oven according to the package directions. Heat the water and broccoli in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the broccoli is tender-crisp. Drain the broccoli and set it aside. Heat the oil in the saucepan. Add the mushrooms and garlic powder and cook until the mushrooms are tender. Return the broccoli to the pan and heat through. Arrange the tomato slices on the bottom bread half. Top with the broccoli mixture and the remaining bread half and cut into quarters.
Step 1

Heat the bread in the oven according to the package directions.

Step 2

Heat the water and broccoli in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the broccoli is tender-crisp. Drain the broccoli and set it aside.

Step 3

Heat the oil in the saucepan. Add the mushrooms and garlic powder and cook until the mushrooms are tender. Return the broccoli to the pan and heat through.

Step 4

Arrange the tomato slices on the bottom bread half. Top with the broccoli mixture and the remaining bread half and cut into quarters.

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Made With
Pepperidge Farm® Mozzarella and Garlic Loaf

Pepperidge Farm® Mozzarella and Garlic Loaf

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