- 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.
Originally published as Veggie Cheese Sandwiches in Light & Tasty April/May 2006, p21
Reviews for Veggie Cheese Sandwiches
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 24, 2009
"Wonderful -- lends itself to changes nicely!"