• 3 Ratings

In summertime, make this garden-fresh sandwich with just-picked vegetables, such as yellow summer squash, colorful sweet peppers, fennel, and kohlrabi.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Split bread in half horizontally. Place halves on baking sheet, cut side up.

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  • In a 10-inch skillet or wok heat the salad dressing. Add onion, zucchini, green pepper, and garlic. Stir-fry for 3 to 5 minutes or until crisp-tender. Stir in tomato. Sprinkle half of the provolone or mozzarella cheese on bread halves. Spoon vegetable mixture on cheese; sprinkle with remaining provolone or mozzarella and the Parmesan cheese.

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  • Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Serve immediately. Makes 4 servings.

Nutrition Facts

374 calories; 18 g total fat; 9 g saturated fat; 32 mg cholesterol; 836 mg sodium. 35 g carbohydrates; 1 g fiber; 18 g protein; 144 RE vitamin a; 24 mg vitamin c; 343 mg calcium; 2 mg iron;

Reviews

3 Ratings
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