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Veggie Delights

I started making these sandwiches after sampling a similar version in a local restaurant. They're especially tempting as a quick summer meal using the season's freshest produce.

4 ServingsPrep/Total Time: 30 min.

Ingredients

1/2 cup thinly sliced onion rings
2 cups sliced fresh mushrooms
3 tablespoons butter, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon celery seed
4 French rolls, split
8 thin green pepper rings
8 slices Colby-Monterey Jack cheese or cheddar cheese, halved
8 thin slices tomato
20 thin slices zucchini
8 thin sweet red pepper rings
1/4 cup sliced pimiento-stuffed olives

Directions

In a skillet, saute onion rings and mushrooms in 1 tablespoon butter
until tender. Sprinkle with salt and pepper; set aside. Combine
remaining butter with garlic powder, onion powder and celery seed;
spread over cut sides of rolls. Broil 4-5 in. from the heat for 1-2
minutes or until lightly browned.
Place about 1/4 cup mushroom mixture on the bottom of each roll.
Layer with green pepper rings and two cheese slices. On top halves,

2 of 2

Veggie Delights (continued)

Directions (continued)

layer tomato and zucchini slices, red pepper rings, olives and
remaining cheese.
Broil 4 in. from the heat for 3-4 minutes or until cheese is bubbly.
Put tops and bottoms of sandwiches together. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 455 calories, 27 g fat (14 g saturated fat), 63 mg cholesterol, 1,011 mg sodium, 41 g carbohydrate, 3 g fiber, 18 g protein.