Roasted Vegetable Focaccia Sandwich
This fresh vegetable sandwich is beautiful to behold and is the perfect take-along for a picnic dinner.
- 1 medium eggplant
- 1 large zucchini
- 1 tablespoon olive oil
- 2 garlic cloves, pressed
- Salt and coarsely ground black pepper (optional)
- 2 balls fresh mozzarella cheese (8 ounces), sliced
- 1 medium tomato, sliced
- 1 (7 1/2-inch) loaf focaccia bread (about 12 ounces)
- 1/4 cup reduced-fat mayonnaise
- 1/2 cup loosely packed fresh basil leaves
Preheat oven to 450°F. Cut eggplant and zucchini crosswise into 1/4-inch-thick slices using Chef's Knife. Combine eggplant, zucchini and oil in Stainless (6-qt.) Mixing Bowl. Press garlic into mixing bowl using Garlic Press; toss to coat using Mix ‘N Scraper®. Season with salt and black pepper, if desired.
- To assemble sandwich, arrange basil leaves, vegetables, tomato slices and mozzarella slices over bottom half of bread. Top with top half of bread. Cut into wedges and serve.
- 6 servings
Nutrients per serving:
Calories 460, Total Fat 24 g, Saturated Fat 12 g, Cholesterol 65 mg, Carbohydrate 42 g, Protein 19 g, Sodium 510 mg, Fiber 5 g
U.S. Diabetic exchanges per serving:
2 1/2 starch, 2 high-fat meat, 1 1/2 fat (2 1/2 carb)
Substitute 1 large yellow squash, cut diagonally into 1/4-inch-thick slices or 2 large red, green or yellow bell peppers, cut into 1-inch-thick strips for the eggplant, if desired.
Fresh mozzarella cheese has a soft, spongy texture and mild, slightly sweet flavor. It plays a key role in popular caprese salad, comprising slices of fresh mozzarella, tomatoes and basil leaves drizzled with olive oil. Fresh mozzarella is shaped in small or large balls packaged in whey or water and can be found in Italian specialty markets, as well as the deli or cheese section of most grocery stores.