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Veggie & Pesto Sandwich

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Veggie & Pesto Sandwich

    • 35mins
    • Serves 4
    • Medium



    8 ounces white mushrooms, sliced
    1 tablespoon plus 2 teaspoons extra virgin olive oil
    4 ¼ slices red bell peppers, cored, seeded, roasted
    8 pieces artisan whole grain bread
    ¼ cup low-fat shredded mozzarella cheese
    2 Roma tomatoes, thinly sliced
    1 cup packed arugula
    ¼ cup Pesto (Basil & Spinach Pesto recipe)

    Preheat oven to 375 degrees.

    If roasting your own bell peppers, slice into fourths, place on a cookie sheet, drizzle with 2 teaspoons extra virgin olive oil and roast for 20 minutes. Allow to cool slightly before removing peeling. Roasted peppers can be purchased at your local grocery.

    In a small skillet, add 1 tablespoon oil, heat to medium-low and sauté mushrooms until soft, about 8 minutes.

    While mushrooms sauté, place bread cut side up on a cookie sheet, toast until lightly golden. Remove toast, add 1 tablespoon mozzarella, continue toasting until cheese melts. Remove bread from oven and top with pesto, mushrooms, bell peppers, tomatoes and arugula.

    Nutrition Facts
    Yields: 4 servings
    Serving size: 1 sandwich
    Calories: 260
    Total Fat: 5 g
    Saturated Fats: 2 g
    Trans Fats: 0 g
    Cholesterol: 8 mg
    Sodium: 516 mg
    Carbohydrates: 43 g
    Dietary fiber: 4 g
    Sugars: 6 g
    Protein: 13 g

    SmartPoints value : 8


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