Veggie and pesto sandwich (TNT)

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Veggie and pesto sandwich (TNT)

Post by pstarkoski on Thu Feb 02, 2017 12:36 am

Veggie & Pesto Sandwich
Yields: 4 servings | Serving size: 1 sandwich | Calories: 260 | Total Fat: 5 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 8 mg | Sodium: 516 mg | Carbohydrates: 43 g | Dietary fiber: 4 g | Sugars: 6 g | Protein: 13 g | SmartPoints: 8 |
8 ounces white mushrooms, sliced 
1 tablespoon plus 2 teaspoons extra virgin olive oil 
4 ¼ slices red bell peppers, cored, seeded, roasted 
8 pieces artisan whole grain bread 
¼ cup low-fat shredded mozzarella cheese 
2 Roma tomatoes, thinly sliced 
1 cup packed arugula 
¼ cup Pesto (Basil & Spinach Pesto recipe) 

Preheat oven to 375 degrees. 
If roasting your own bell peppers, slice into fourths, place on a cookie sheet, drizzle with 2 teaspoons extra virgin olive oil and roast for 20 minutes. Allow to cool slightly before removing peeling. Roasted peppers can be purchased at your local grocery. 
In a small skillet, add 1 tablespoon oil, heat to medium-low and sauté mushrooms until soft, about 8 minutes. 
While mushrooms sauté, place bread cut side up on a cookie sheet, toast until lightly golden. Remove toast, add 1 tablespoon mozzarella, continue toasting until cheese melts. Remove bread from oven and top with pesto, mushrooms, bell peppers, tomatoes and arugula.


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