Toasted Antipasto Sandwiches
Ham & mozzarella cheese are dressed up with fresh vegetables and Italian dressing and grilled between slices of hearty whole grain bread.
Ingredients
2 tablespoons prepared lowfat Italian salad dressing
4 slices Pepperidge Farm® Whole Grain 15 Grain Bread
2 ounces sliced deli reduced-sodium ham
2 ounces sliced part-skim mozzarella cheese
0.25 cup drained jarred roasted red pepperstrips
1 medium zucchini, thinly sliced (about 1 1/2 cups)
4 fresh basil leaves, cut into thin strips
4 slices Pepperidge Farm® Whole Grain 15 Grain Bread
2 ounces sliced deli reduced-sodium ham
2 ounces sliced part-skim mozzarella cheese
0.25 cup drained jarred roasted red pepperstrips
1 medium zucchini, thinly sliced (about 1 1/2 cups)
4 fresh basil leaves, cut into thin strips
Instructions
Spread the dressing on 2 bread slices. Top with the ham, cheese, peppers, zucchini, basil and remaining bread slices.
Spray a 10-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the sandwiches and cook until lightly browned on both sides and the cheese is melted.
Spray a 10-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the sandwiches and cook until lightly browned on both sides and the cheese is melted.
Toasted Antipasto Sandwiches
Ham & mozzarella cheese are dressed up with fresh vegetables and Italian dressing and grilled between slices of hearty whole grain bread.
Directions
Print
Spread the dressing on 2 bread slices. Top with the ham, cheese, peppers, zucchini, basil and remaining bread slices.
Spray a 10-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the sandwiches and cook until lightly browned on both sides and the cheese is melted.
Ingredients
2 tablespoons prepared lowfat Italian salad dressing
4 slices Pepperidge Farm® Whole Grain 15 Grain Bread
2 ounces sliced deli reduced-sodium ham
2 ounces sliced part-skim mozzarella cheese
0.25 cup drained jarred roasted red pepperstrips
1 medium zucchini, thinly sliced (about 1 1/2 cups)
4 fresh basil leaves, cut into thin strips
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