Pan-Grilled Veggie & Cheese Sandwich

Pan-Grilled Veggie & Cheese Sandwich

Favorite vegetables like eggplant, red pepper and portobello mushrooms mixed with balsamic vinegar and mozzarella cheese to fill slices of whole wheat bread in this delicious grilled sandwich.


For 4 people ()


  • 2 portobello mushrooms, cut into 1/2-inch slices
  • 1 medium red pepper, cut into strips
  • 2 slice(s) onions, 1/2-inch thick each
  • 8 slice(s) eggplants, 1/4-inch thick each
  • Garlic powder (optional)
  • 0.5 cup(s) shredded fat-free mozzarella cheese
  • 2 tablespoon(s) balsamic vinegar
  • 8 slice(s) Wonder® Bread For Life - Whole Grain Loaf
Preparation time: 5m

Cooking time: 15m

Pan-Grilled Veggie & Cheese Sandwich Directions

    1. Spray a nonstick grill pan or non-stick skillet with the cooking spray and heat over medium heat for 1 minute.
    2. Add the mushrooms, pepper and onion to one side of the pan.  Add the eggplant to the other side.  Sprinkle the garlic powder over all, if desired.
    3. Cook until the vegetables are tender.
    4. Sprinkle the eggplant with the cheese and cook until the cheese is melted.
    5. Place the mushrooms, pepper and onion into a medium bowl.  Add the vinegar and toss to coat.
    6. Divide the eggplant slices among 4 bread slices.  Top with the mushroom mixture and remaining bread slices.

Nutrition facts


powered by Custom Technology Solutions