This tasty sandwich is great for those who are trying to cut back on their meat intake. Peppers are in season and it’s a great time to take advantage of that. While not everyone is going to be in full accordance with a vegetarian sandwich I know you will be surprised by how filling and flavorful this is. If need be, toss in some cubed chicken. I prefer to serve it with the chickpea salad so you get some protein in your meal.
The sautéed vegetables give it a low fat twist. For something a little different try a couple of fresh basil leaves on each sandwich instead of the lettuce leaves. You can also make a great sauce by mixing together 1/4 C of mayonnaise and 1/2 tsp of horseradish together and spreading it on the buns instead of the mustard.
- 1 tsp olive oil
- 1 green bell pepper, sliced thin
- 1 sweet red bell pepper, sliced thin
- 1 sweet yellow bell pepper, sliced thin
- 1 large onion, sliced thin
- 1 garlic clove, minced
- 1 tbsp balsamic vinegar
- 4 slices of mozzarella cheese
- 1/4 C of mustard
- 4 hard rolls, split and toasted
- 8 lettuce leaves
- 1 tomato, sliced thin
- Preheat the broiler.
- Pour the oil into a skillet and place the skillet over medium heat.
- Add all the peppers, onions and the garlic and sauté 5 minutes or until crisp tender.
- Drizzle the vinegar over the vegetables and toss to coat.
- Spread the mustard over the top of roll.
- Spoon the vegetables over the bottom of each roll.
- Place a slice of cheese over the vegetables.
- Place the bottom of the rolls on a broiler pan.
- Place the pan in the broiler and broil 4 inches from the heat for 2 minutes or until the cheese melts.
- Top each sandwich with a couple slices of tomato and a lettuce leaf and cover with the top of the bun.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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