Grilled Veggie Sandwich
serves 4
Grilled Veggie Sandwich
This awesome tasting veggie sandwich can be effortless to make if you use leftover roasted vegetables. I like to roast extra vegetables when I use them in a meal, so I can easily make this grilled veggie sandwich for lunch.
|
3 bell peppers (preferably yellow, orange or red)
1 onion 4 -1 ounce slices of mozzarella cheese |
8 slices sourdough bread (or sourdough rye)
healthy butter spread |
- Heat oven to broil.
- Rub 1/2 tablespoon of the oil on the onion and bell peppers.
- Place the vegetables on a baking sheet and broil until blackened, turning to cook all sides.
- Skin the bell pepper and remove the seeds.) Placing peppers in a brown bag for 15-20 minutes makes peeling the pepper easier.)
- Slice the onion and bell pepper into 1/4-inch slices.
- Butter 1 side of each slice of bread.
- Layer 1/4 of the peppers, 1/4 of the onions and 1 ounce of cheese on 4 of the slices of bread. (not on the buttered side)
- Top each of the sandwiches with a slice of bread (butter should be on the outside of each slice of bread)
- Heat a large skillet over medium heat. Grill each sandwich until golden, flip carefully and grill the other side until golden.
- Cut in half, serve warm.
Calories 430, Fat 10.9g, Cholesterol 16.4g, Sodium 595mg
Carbohydrates 64.0g, Fiber 3.8g, Sugars 4.g, Protein 18.6g
Carbohydrates 64.0g, Fiber 3.8g, Sugars 4.g, Protein 18.6g
