Cheese and Vegetable Sandwich

Madeleine CocinaReviews(1)
Suzan D.: "These are the best sandwiches I have ever had. I…" Read More
7Ingredients
310Calories
25Minutes

Sometimes, you just want a cheesy vegetarian dish that will tantalize the taste buds. This recipe for Cheese and Vegetable Sandwich is a hand-held creative dish. It takes only 25 minutes to prepare, so it is perfect for a weeknight dinner dish. Ingredients in this recipe include shredded zucchini, shredded carrots, shredded sharp cheddar cheese, minced purple onion, spicy salsa or minced jalapeno, and whole grain bread of your choice.

Ingredients

  • 1/2 cup shredded zucchini
  • 1/2 cup shredded carrot
  • 60 grams cheddar (sharp, shredded)
  • 2 tablespoons red onion (minced)
  • 2 tablespoons salsa (spicy, or jalapeno, minced)
  • 4 slices whole grain bread
  • cooking spray

Directions

  1. Mix the zucchini, carrot, cheddar, onion, and salsa together in a bowl. Salt and pepper slightly.
  2. Prepare the sandwiches by placing half the vegetable mixture on a slice of bread, covering with the other slice of bread, and placing onto a skillet previously spritzed with the cooking spray.
  3. Place a heavy object, such as a pan or plate weighed down with cans, on top of the sandwich to press. Cook for 2 minutes, flip, and cook for 2 minutes more.
  4. Remove from the skillet, cut the sandwich in half, and serve.
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NutritionView more

310Calories
Sodium26%DV620mg
Fat18%DV12g
Protein33%DV17g
Carbs11%DV33g
Fiber24%DV6g

PER SERVING *

Calories310Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat7g35%
Trans Fat
Cholesterol30mg10%
Sodium620mg26%
Potassium420mg12%
Protein17g33%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate33g11%
Dietary Fiber6g24%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Suzan D. 30 May 2015
These are the best sandwiches I have ever had. I have made them several times since I got the recipe. Use enough butter in the skillet when you toast them, and make sure the heat isn't turned up to high, or they will burn easily. They taste good with crisp pickles and chips.