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Veggie Cheese Sandwiches
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1/2 cup sliced onion
1/2 cup julienned green pepper
2/3 cup chopped tomato
1/2 cup sliced fresh mushrooms
8 slices Italian bread (1/2 inch thick)
4 slices reduced-fat process American cheese product
4 teaspoons butter, softened
In a small nonstick skillet coated with cooking spray, cook onion and green pepper
over medium heat for 2 minutes. Add tomato and mushrooms. Cook and stir until
vegetables are tender; drain. Divide the vegetable mixture over four slices
of bread; top with cheese and remaining bread. Butter the top and bottom of each
sandwich. In a skillet, toast sandwiches until lightly browned on both sides.
Yield: 4 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |