Roasted Vegetable Sandwich with Alpine Lace RF Swiss

Yield: 12 servings | Serving Size: 1 sandwich

Roasted Vegetable Sandwich with Alpine Lace RF Swiss

Ingredients

  • 6 cups | Portabella mushrooms, sliced 1/4-inch
  • 2 cups | Red bell pepper, cut into 1/4-inch rings
  • 2 cups | Red onion, sliced 1/4-inch
  • 2 cups | Yellow summer squash, sliced 1/4-inch
  • 2 cups | Zucchini, sliced 1/4-inch
  • 1/4 teaspoon | Salt
  • 1/2 teaspoon | Pepper
  • 2 (9-inch) each | Focaccia bread, *cut in half horizontally
  • 1 cup | Fat-free Italian vinaigrette dressing
  • 12 (1-ounce) slices | Alpine Lace® Interleaf Readi-Pac® 25% Reduced Fat Swiss
  • 12 (1-ounce) slices | Alpine Lace® 50% Reduced Fat 25% Reduced Sodium Process American Cheese Product - Yellow
  • 1/2 cup | Fresh basil, coarsely chopped
*Can substitute individual focaccia

Preparation

STEP 1

Spray full-size sheet pan with pan coating. Spread vegetables in single layer in pan. Sprinkle with salt and pepper. Spray lightly with nonstick cooking spray. Bake in 400°F oven for 20 to 30 minutes or until vegetables begin to brown.

STEP 2

Spread dressing on cut-sides of focaccia. Layer bottom half of each focaccia with roasted vegetables and Swiss and American cheese slices. Broil until cheese is melted. Sprinkle with basil; cover with top half of focaccia.

STEP 3

Cut each focaccia into 6 sandwiches. 


Nutritional Information

  • Serving Size1 sandwich
  • Calories340 calories
  • Fat 14 grams
  • Sat. Fat grams
  • Trans Fat grams
  • Cholesterol 40 milligrams
  • Sodium 950 milligrams
  • Carbohydrates 37 grams
  • Dietary Fiber 3 grams
  • Sugars grams
  • Protein grams
  • Vitamin A IU
  • Vitamin C milligrams
  • Calcium milligrams
  • Iron milligrams

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