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Pan-Grilled Veggie & Cheese Sandwiches

Pan-Grilled Veggie & Cheese Sandwiches

5
(1)

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.

serves 4 people

Ingredients

cost per recipe: $6.00

The price is determined by the national average.

  • 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

  • 1/8

    teaspoon garlic powder (optional)

  • 1/2

    cup shredded fat free mozzarella cheese

  • 2

    tablespoons balsamic vinegar

  • 8

    slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

view nutrition info

How to Make It

Step 1

Spray a nonstick grill pan with vegetable cooking spray and heat over medium heat for 1 minute.

Step 2

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.

Step 3

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.

Recipe Tips

  • Alternate Preparation: If you don't have a grill pan, this recipe can be made in a 12-inch nonstick skillet.

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Made With
Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

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Ratings & Reviews

(1)
  • priester

    July 11, 2007

    Pan-Grilled Veggie & Cheese Sandwiches

    Sophisticated, yet appealing to virtually anyone. YES!!

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