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Source: Campbell's Recipes
Tagged With: 4 servings
Pan-Grilled Veggie & Cheese Sandwiches
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.
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Serves: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
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Vegetable cooking spray
2 portobello mushroom, cut into 1/2-inch slices
1 medium red 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
garlic powder (optional)
1/2 cup shredded fat-free mozzarella cheese
2 tablespoons balsamic vinegar
8 slices Pepperidge Farm® 100% Natural Soft 100% Whole Wheat Bread




Spray a nonstick grill pan with the cooking spray and heat over medium heat for 1 minute.
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.
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.
Alternate Preparation: If you don't have a grill pan, this recipe can be made in a 12-inch nonstick skillet.


Notes:
Nutritional Values per Serving using Pepperidge Farm 100% Natural Soft 100% Whole Wheat Bread: Calories 277, Total Fat 4g, Saturated Fat 1g, Cholesterol 1mg, Sodium 477mg, Total Carbohydrate 46g, Dietary Fiber 8g, Protein 16g, Vitamin A 24%DV, Vitamin C 33%DV, Calcium 22%DV, Iron 15%DV

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