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Grilled Eggplant and Portobello Mushroom Sandwich

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"A hearty veggie sandwich that will fill you up without filling you out."
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30 m servings 227 cals
Original recipe yields 2 servings


  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 875 mg
  • 35%

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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  • Prep

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  • Ready In

  1. Preheat grill or grill pan to medium.
  2. Spray mushroom and eggplant slices with nonstick cooking spray. Place on grill and cook 2 to 3 minutes, turning once, until tender. Drizzle with Italian dressing.
  3. Layer cheese and roasted vegetables evenly between slices of bread, creating 2 sandwiches.
  4. Return sandwiches to grill. Cook on each side for 1 to 2 minutes or until golden brown and cheese is melted.

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