Sweet Pepper Sandwiches Recipe

5 2
Sweet Pepper Sandwiches Recipe
Sweet Pepper Sandwiches Recipe photo by Taste of Home
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Sweet Pepper Sandwiches Recipe

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5 2
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We love this recipe because it's easy and vegetarian. Family members assemble their own sandwiches to their liking. -Cara Neth of Fort Collins, Colorado
Recommended: 22 Pickled Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 each small green, sweet red and yellow pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon balsamic vinegar
  • 2 ounces fresh mozzarella cheese
  • 1/4 cup fat-free mayonnaise
  • 1/2 teaspoon prepared horseradish
  • 4 hard rolls, split and toasted
  • 8 fresh basil leaves
  • 1 plum tomato, thinly sliced

Directions

In a large nonstick skillet, saute peppers and onion in oil until crisp-tender. Add garlic; cook 1 minute longer. Drizzle with vinegar; toss to coat.
Cut mozzarella cheese into four slices. Combine the mayonnaise and horseradish; spread over cut sides of rolls. Spoon vegetable mixture onto bottom halves; top with cheese.
Broil 4-6 in. from the heat for 2-4 minutes or until cheese is melted. Top with basil leaves and tomato. Replace roll tops. Yield: 4 servings.
Originally published as Sweet Pepper Sandwiches in Light & Tasty August/September 2005, p33

Nutritional Facts

1 each: 278 calories, 10g fat (3g saturated fat), 13mg cholesterol, 456mg sodium, 39g carbohydrate (8g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.

  • 1 each small green, sweet red and yellow pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon balsamic vinegar
  • 2 ounces fresh mozzarella cheese
  • 1/4 cup fat-free mayonnaise
  • 1/2 teaspoon prepared horseradish
  • 4 hard rolls, split and toasted
  • 8 fresh basil leaves
  • 1 plum tomato, thinly sliced
  1. In a large nonstick skillet, saute peppers and onion in oil until crisp-tender. Add garlic; cook 1 minute longer. Drizzle with vinegar; toss to coat.
  2. Cut mozzarella cheese into four slices. Combine the mayonnaise and horseradish; spread over cut sides of rolls. Spoon vegetable mixture onto bottom halves; top with cheese.
  3. Broil 4-6 in. from the heat for 2-4 minutes or until cheese is melted. Top with basil leaves and tomato. Replace roll tops. Yield: 4 servings.
Originally published as Sweet Pepper Sandwiches in Light & Tasty August/September 2005, p33

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