Veggie Sandwich
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
1- Small French Bread Pistolet (approx 43 grams)2- cloves of garlic (chopped and divided)1 serving artichoke hearts in water (approx 2 hearts chopped)1/2 large Red Sweet Pepper (seeds removed)1/2 Large Portabell Mushroom Cap1 tsp olive oil1 slice Castlewood Reduced Fat Swiss Cheese1TBS Classico Sun Dried Tomato Pesto1/2 cup Fresh Spinach
Cut a large bell pepper in half and remove seeds. Remove gills and stem from a large portabella mushroom. Sprinkle with salt and spray with cooking spray, put in oven on broil. Remove pepper when blackend, and let cool. Remove portebella when soft, approx 15-20 minutes. When pepper is cool remove skin and set aside. Slice portabella and set aside.
Heat tsp olive oil in a medium fry pan on medium heat. Add garlic and cook about 1 minute. Add spinach and chopped artichoke. Cook until spinach is wilted and artichoke is heated through.
Build your sandwich with all veggies, top with one slice of Reduced Fat Swiss Cheese. Place sandwich back in broiler to melt cheese.
Add 1 TBS Classico Sun Dried Tomato Pesto
ENJOY.
Serving Size: One Serving
Number of Servings: 1
Recipe submitted by SparkPeople user DONNADEACON.
Heat tsp olive oil in a medium fry pan on medium heat. Add garlic and cook about 1 minute. Add spinach and chopped artichoke. Cook until spinach is wilted and artichoke is heated through.
Build your sandwich with all veggies, top with one slice of Reduced Fat Swiss Cheese. Place sandwich back in broiler to melt cheese.
Add 1 TBS Classico Sun Dried Tomato Pesto
ENJOY.
Serving Size: One Serving
Number of Servings: 1
Recipe submitted by SparkPeople user DONNADEACON.
Nutritional Info Amount Per Serving
- Calories: 325.2
- Total Fat: 9.3 g
- Cholesterol: 10.0 mg
- Sodium: 521.4 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 18.7 g
- Protein: 15.1 g
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