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Veggie Focaccia Sandwiches

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Betty Crocker Kitchens
Updated Feb 8, 2010
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Turn out a meatless sandwich filled with Italian-seasoned vegetables in only 20 minutes!

Veggie Focaccia Sandwiches

  • Prep Time 20 min
  • Total 20 min
  • Servings 2
  • Ingredients 8
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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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

270 Calories
9g Total Fat
10g Protein
39g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
80
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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