The idea for this unique sandwich was inspired by a light eggplant dish I made for hot summer evenings. I decided to use the golden eggplant slices as a base for sandwiches. My family goes wild for the delicious combination of toppings.
-Marie Maffucci, New Rochelle, New York
Judy White know how to use up the bounty of her Hawesville, Kentucky garden. She sautes chopped veggies in a blend of seasonings, then stuffs them into pita halves. "These sandwiches are an ideal way to take advantage of home-grown harvests," Judy says.
"We are always looking for satisfying vegetarian meals, and this one is packed with flavor," assures Amy Smalley of Morehead, Kentucky. "These melts are especially delicious in the summer with home-grown tomatoes."
"As a registered nurse and mother of four, I'm very busy," relates Jeannie Dobbs from her home in Bartlesville, Oklahoma. "That's why I like these sweet sandwiches...they're simple to assemble but look and taste like you put a lot of effort into them," she assures.
This delicious burger weighs in at a whopping 11 g of fiber and only a measly 5 g of fat per serving. The pineapple slices are a perfect topper for this tasty bean burger. Carole Resnick - Cleveland, Ohio
I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, cut into small dice. —Cindy Beberman, Orland Park, Illinois