Veggie Focaccia Sandwiches

Veggie Focaccia Sandwiches

Turn out a meatless sandwich filled with Italian-seasoned vegetables in only 20 minutes!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

2

servings

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
  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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Cook the peppers and onion, then refrigerate until ready to serve. Assemble the sandwiches as directed and serve cold.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 800mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 10g;
Percent Daily Value*:
    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 Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.