Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 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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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

374 calories; fat 18g; cholesterol 32mg; saturated fat 9g; carbohydrates 35g; insoluble fiber 1g; protein 18g; vitamin a 144.2RE; vitamin c 24.2mg; sodium 836mg; calcium 343.3mg; iron 2.3mg.
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