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Veggie Focaccia Sandwiches

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 2
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Turn out a meatless sandwich filled with Italian-seasoned vegetables in only 20 minutes!

Ingredients

1/4
medium yellow bell pepper, cut into strips
1/4
medium green bell pepper, cut into strips
1/2
small onion, sliced
1
tablespoon fat-free Italian dressing
1/2
round focaccia bread (8 inch)
1
tablespoon chopped fresh basil leaves
1/4
cup shredded reduced-fat mozzarella cheese (1 oz)
1
plum (Roma) tomato, sliced

Directions

  • 1 Heat 8- or 10-inch nonstick skillet over medium-high heat. Cook bell peppers, onion and dressing in skillet 4 to 5 minutes, stirring occasionally, until peppers are crisp-tender; remove from heat.
  • 2 Cut focaccia into 2 wedges; split each wedge horizontally. Spoon half of the vegetable mixture onto each bottom wedge; sprinkle with basil and cheese. Top with tomato and tops of bread wedges.

Expert Tips

Cook the peppers and onion, then refrigerate until ready to serve. Assemble the sandwiches as directed and serve cold.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Calories from Fat
80
% Daily Value
Total Fat
9g
13%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
800mg
33%
Potassium
220mg
6%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
11%
Sugars
3g
Protein
10g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
80%
80%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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