Pan Grilled Veggie and Cheese Sandwiches
We coupled our favorite Mediterranean vegetables with flavorful balsamic vinegar and mozzarella atop whole wheat bread. Then we grilled it. Cheesy, toasty veggie bliss.
Ingredients
- Vegetable cooking spray
- 2 portobello mushrooms cut into 1/2-inch slices
- 1 medium red pepper cut into strips (about 1 1/2 cups)
- 2 slices onions 1/2-inch thick each
- 8 slices eggplants 1/4-inch thick each garlic powder optional
- 1/2 cup shredded fat-free mozzarella cheese
- 2 Tbsp balsamic vinegar
- 8 slices Pepperidge Farm® 100% Natural Soft 100% Whole Wheat Bread
Instructions
- 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.
Notes
Alternate Preparation: If you don’t have a grill pan, this recipe can be made in a 12-inch nonstick skillet.
Send your little ones to school with this nutritious and easy lunch box meal – a Pan Grilled Veggie and Cheese sandwich.
Send your little ones to school with this nutritious and easy lunch box meal – a Pan Grilled Veggie and Cheese sandwich.
Tried this recipe?Let us know how it was!