Cheesy antipasto veggie sandwich
Ingredients
- 1 small Eggplant cut into 6 to 8 rounds (14.7oz)
- ⅓ cup Red bell pepper chopped (1.7oz)
- 2 tsp Extra virgin olive oil (0.3oz)
- 2 tsp Dried mixed herbs or Italian seasoning (0.1oz)
- ⅓ cup Part-skim ricotta cheese (2.9oz)
- 2 tsp Dijon mustard (0.4oz)
- 4 slices Whole-wheat bread (4.5oz)
- ⅓ cup Cheddar cheese reduced-fat, shredded, (1.3oz)
Steps
- Add eggplant and bell peppers to a bowl. Coat with olive oil and season.
- Preheat a BBQ or a grill pan (if cooking on stove) to medium-high heat. Cook the eggplant and bell peppers for 3 minutes each side or until just tender. Remove vegetables and sprinkle over the dried mixed herbs and set aside to cool.
- In a bowl, mix the ricotta and mustard together. Spread evenly over 2 slices of bread. Top with chargrilled vegetables and then cheddar. Top with remaining slices of bread.
- Cook in a sandwich press or a non-stick skillet until toasted. Cut in half and serve.
- TIP: For a faster meal, buy chargrilled vegetables (not in oil) from the deli section of the supermarket. This sandwich is just as delicious served untoasted.