Grilled Gruyere and Roasted Vegetable Sandwich

Grilled Gruyere and Roasted Vegetable Sandwich

"Eating your vegetables has never been more enjoyable."
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Ingredients

30 m servings 283 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 555 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F. Foil-line one baking sheet.
  2. Place bell pepper, zucchini, onion and salad dressing in medium bowl; toss lightly. Spread vegetables on baking sheet.
  3. Bake 12 minutes or until tender. Remove from oven.
  4. Layer cheese and roasted vegetables between slices of bread creating 2 sandwiches.
  5. Heat medium skillet; spray with nonstick cooking spray. Cook on each side for about 2 to 3 minutes or until golden brown and cheese is melted.

Footnotes

  • One serving contains 21g whole grains.

Reviews

Read all reviews 4
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i'm giving it 4 stars for the proportions & cooking time (which was off), not the taste... that was 5 stars. i used 1/3 lb of Gruyere, 1 zucchini, 1 pepper, and 1 small onion (roasted in the o...

I agree with the previous reviewer, the time did seem off. I just made one serving but I think 12 minutes of the veggies in the oven would burn it (It took me around 7 minutes). It was really de...

Great sandwich! We used thicker sandwich rolls and grilled them in the panini press. These had real restaurant flavor and went great with soup.

I made some changes. I used tomato slices, zucchini and onions. I also used muenster cheese and turkey bacon. The veggies were great roasted in lite balsamic. I also used fiber one bread bec...

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