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. 

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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 

1. Heat oven to broil.
2. Rub 1/2 tablespoon of the oil on the onion and bell peppers.
   
3. Place the vegetables on a baking sheet and broil until blackened, turning to cook all sides.
   
4. Skin the bell pepper and remove the seeds.) Placing peppers in a brown bag for 15-20 minutes makes peeling the pepper easier.)
   
5. Slice the onion and bell pepper into 1/4-inch slices.
   
6. Butter 1 side of each slice of bread.
   
7. 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)
   
8. Top each of the sandwiches with a slice of bread (butter should be on the outside of each slice of bread)
   
9. Heat a large skillet over medium heat. Grill each sandwich until golden, flip carefully and grill the other side until golden. 
   
10. 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