Description
Open Faced Vegetable & Swiss Cheese Sandwiches
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Directions
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Yield: Serves: 2
INGREDIENTS
- 1/4 cup matchstick cut carrot (1/2 medium carrot)
- 1 medium zucchini squash, diced
- 2 tsp. olive oil
- 8 oz. sliced crimini or button mushrooms
- 2 cloves garlic, minced
- 1 Tbsp. each: dry sherry and Worcestershire sauce
- 2 large slices rye, marble rye or pumpernickel bread, toasted
- 4 slices Sargento® Deli Style Sliced Reduced Fat Swiss Cheese, diagonally sliced in half
- Freshly ground black pepper (optional)
DIRECTIONS
- 1
Sauté carrot and zucchini in oil in a large nonstick skillet over medium heat 3 minutes. Add mushrooms and garlic; sauté 6 minutes or until mushrooms give up their liquid. Add dry sherry and Worcestershire sauce; sauté 2 minutes or until liquid is absorbed.
- 2
Place toast on two serving plates; top with mushroom mixture, cheese and pepper, if desired.
Nutrition
Nutrition Facts
Serves: 2
Amount Per Serving
Calories 316
Total Fat 14.1g
Saturated Fat 5.3g
Trans Fat 5.5g
Polyunsaturated Fat 1.5g
Cholesterol 27mg
Sodium 424mg
Carbohydrates 29g
Protein 21g
Dietary Fiber 4g
Vitamin A 170RE
Vitamin C 20mg
Calcium 573mg
Iron 2mg
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