Pressed Roasted Vegetable Sandwich
- Number of Servings: 1
Ingredients
1 LaBrea Bakery Ciabatta Sandwich Roll, cut and middle scooped out1 slices mozzarella cheese1 tbsp basil pesto1 tbsp black olive tapenade1/2 roasted red bell pepper1/2 roasted zucchini, sliced1 portabello mushroom, grilled
Roast eggplant, zucchini, yellow squash, and red bell pepper. Remove the skin from the eggplant and red bell pepper.
Cut the ciabatta roll in half and hollow out the middle to make more room for the vegetables. Spread pesto on one side and tapenade on the other side. Put a slice of mozzarella cheese on each side. Layer the roasted vegetables and close the sandwich. Wrap tightly with plastic wrap and chill in the refrigerator. You can also put something heavy on it to make a pressed sandwich.
Number of Servings: 1
Recipe submitted by SparkPeople user CNDNVEGGIE.
Cut the ciabatta roll in half and hollow out the middle to make more room for the vegetables. Spread pesto on one side and tapenade on the other side. Put a slice of mozzarella cheese on each side. Layer the roasted vegetables and close the sandwich. Wrap tightly with plastic wrap and chill in the refrigerator. You can also put something heavy on it to make a pressed sandwich.
Number of Servings: 1
Recipe submitted by SparkPeople user CNDNVEGGIE.
Nutritional Info Amount Per Serving
- Calories: 460.5
- Total Fat: 13.4 g
- Cholesterol: 20.0 mg
- Sodium: 1,095.3 mg
- Total Carbs: 68.5 g
- Dietary Fiber: 6.5 g
- Protein: 20.7 g
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