Veggie Focaccia Sandwiches

Turn out a meatless sandwich filled with Italian-seasoned vegetables in only 20 minutes!

  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 2

Ingredients

1/4
medium yellow bell pepper, cut into strips
1/4
medium green bell pepper, cut into strips
1/2
small onion, sliced
1
tablespoon fat-free Italian dressing
1/2
round focaccia bread (8 inch)
1
tablespoon chopped fresh basil leaves
1/4
cup shredded reduced-fat mozzarella cheese (1 oz)
1
plum (Roma) tomato, sliced
  • 1 Heat 8- or 10-inch nonstick skillet over medium-high heat. Cook bell peppers, onion and dressing in skillet 4 to 5 minutes, stirring occasionally, until peppers are crisp-tender; remove from heat.
  • 2 Cut focaccia into 2 wedges; split each wedge horizontally. Spoon half of the vegetable mixture onto each bottom wedge; sprinkle with basil and cheese. Top with tomato and tops of bread wedges.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    270
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    800mg
    800%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    80%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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