Pan-Grilled Veggie & Cheese Sandwiches

These hearty, two-fisted sandwiches for dinner tonight will bring smiles around the table.

Pan-Grilled Veggie & Cheese Sandwiches
from Campbell's Kitchen

Prep/Cook Time: 20 min.

2 portobello mushrooms, cut into 1/2" slices
2 slices onion, 1/2" thick each
1 red pepper, cut into strips
8 slices eggplant, 1/4" thick each
 Garlic powder (optional)
1/2 cup shredded fat-free mozzarella cheese
8 slices Pepperidge Farm® 100% Stone Ground Whole Wheat Natural Whole Grain Bread
2 tbsp. balsamic vinegar

Directions:
 SPRAY nonstick grill pan or nonstick skillet with vegetable cooking spray. Heat over medium heat.
 ADD mushrooms, onion and pepper to one side of pan. Add eggplant. Sprinkle garlic powder over all. Cook until browned and tender. Sprinkle eggplant with cheese and cook until melted.
 ARRANGE eggplant slices on 4 slices bread. Toss mushrooms, onion and pepper with vinegar. Top eggplant with mushroom mixture and remaining bread. Serves 4.

Kitchen Clip:
Check your produce section for pre-sliced portobello mushrooms.
Received on Wed Feb 11 14:10:13 2004