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Grilled Vegetable and Mozzarella Sandwiches

Grilled Vegetable and Mozzarella Sandwiches

Top ciabatta bread wtih grilled vegetables and thick slices of fresh mozzarella for a hearty and healthysandwich.

Yield: 4 servings (serving size: 1 sandwich quarter)



•  3 cups (1/8-inch-thick) diagonally cut zucchini (about 1 pound)

•  3 (1/8-inch-thick) slices red onion

•  1 red bell pepper, seeded and cut into 4 pieces

•  2 tablespoons balsamic vinegar

•  1 teaspoon extravirgin olive oil

•  1/2 teaspoon salt

•  1/4 teaspoon freshly ground black pepper

•  Cooking spray

•  1 (1-pound) loaf ciabatta, cut in half horizontally

•  1 cup gourmet salad greens

•  5 ounces fresh mozzarella cheese, sliced

•  8 fresh basil leaves



1.  Prepare grill to medium-high heat.

2.  Combine first 7 ingredients in a large bowl, tossing to coat. Remove vegetables from bowl, reserving vinegar mixture. Place the onion and bell pepper on grill rack coated with cooking spray; grill 7 minutes on each side or until tender. Grill zucchini 3 minutes on each side or until tender.

3.  Hollow out bottom half of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Layer grilled vegetables, greens, cheese, and basil in bottom of loaf; drizzle reserved vinegar mixture on top. Cover with top of the bread; press lightly.

4.  Place filled loaf on grill rack; grill 4 minutes on each side or until cheese melts. Cut into quarters.


Note: You can use a grilling basket to make it easier to handle the vegetables as they cook. If you can’t find a loaf of ciabatta, use focaccia.


David Bonom, Cooking Light

JUNE 2004


Source: CookingLight


Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing


When grilled to perfection, eggplant peel is slightly crusty–a nice contrast to its tender, moist flesh. Roasted eggplant makes a hearty sandwich when combined with a coarse-textured bread, such as an Italian ciabatta or sourdough.

Yield: 4 servings (serving size: 1 sandwich)



•  1/4 cup plain fat-free yogurt

•  3 tablespoons (about 3/4 ounce) crumbled Roquefort or other blue cheese

•  2 tablespoons minced fresh parsley

•  1 tablespoon light mayonnaise

•  1 garlic clove, minced

•  2 Japanese eggplants (about 1 pound)

•  Cooking spray

•  8 (1-ounce) slices ciabatta or sourdough bread

•  8 (1/4-inch-thick) slices tomato (about 2 tomatoes)

•  1/4 teaspoon salt

•  1/4 teaspoon freshly ground black pepper

•  2 cups trimmed arugula



1.  Prepare grill.

2.  Combine first 5 ingredients in a small bowl, stirring well.

3.  Trim ends from eggplants. Cut each eggplant lengthwise into 3 slices; lightly coat eggplant with cooking spray. Place eggplant on grill rack coated with cooking spray; grill 3 minutes on each side or until browned and tender. Remove from grill; cut slices crosswise in half. Place bread slices on grill rack; grill 3 minutes on each side or until lightly toasted.

4.  Spread yogurt mixture evenly over 4 toast slices. Top each with 3 eggplant pieces and 2 tomato slices; sprinkle evenly with salt and pepper. Top each with 1/2 cup arugula. Cover with remaining toast slices.


Andrea Chesman, Cooking Light



Source: Cooking Light



From EatingWell: May/June 1997, The Essential EatingWell Cookbook (2004)


4 servings

Active Time: 30 minutes

Total Time: 30 minutes



• Blue Cheese Sauce, (recipe follows)

• 3 teaspoons walnut oil, or extra-virgin olive oil, divided

• 4 slices whole-wheat country bread

• 2 vine-ripened tomatoes, cut into 1/2-inch-thick slices

• 4 portobello mushroom caps, 3-4 inches in diameter

• 1 sweet onion, such as Vidalia, cut into 1/2-inch-thick slices

• Salt & freshly ground pepper, to taste

• 2 cups trimmed arugula, or watercress

• 2 tablespoons chopped walnuts



1.  Preheat a grill to medium-high.

2.  Prepare Blue Cheese Sauce. Set aside.

3.  Dip a pastry brush in water, then lightly brush 1 teaspoon oil over both sides of bread. Grill (or toast) the bread, about 1 minute per side. Set aside.

4.  Lightly brush tomatoes, mushrooms and onion slices with remaining 2 teaspoons oil. Season with salt and pepper. Oil the grill rack (see Tip). Grill the vegetables (or pan-sear in batches) until browned on both sides: about 1 minute per side for tomatoes, 3 to 5 minutes per side for mushrooms and onion. Cut mushrooms into 1/2-inch-thick slices and separate onion slices into rings.

5.  To assemble, spread the reserved cheese sauce over the grilled bread. Divide arugula (or watercress) among the bread slices and arrange the grilled vegetables on top. Sprinkle with walnuts. Serve immediately.



To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.



Per serving: 267 calories; 6 g fat ( 1 g sat , 1 g mono ); 1 mg cholesterol; 34 g carbohydrates; 10 g protein;5 g fiber; 267 mg sodium; 1107 mg potassium.

Nutrition Bonus: Potassium (55% daily value), Fiber (24% dv).

Carbohydrate Servings: 2

Exchanges: 1 starch, 3 vegetable, 1 fat



Source: EatingWell