Turn out a meatless sandwich filled with Italian-seasoned vegetables in only 20 minutes!
Veggie Focaccia Sandwiches
- Prep Time 20 min
- Total 20 min
- Servings 2
- Ingredients 8
Ingredients
- 1/4 medium yellow bell pepper, cut into strips
- 1/4 medium green bell pepper, cut into strips
- 1/2 small onion, sliced
- 1 tablespoon fat-free Italian dressing
- 1/2 round focaccia bread (8 inch)
- 1 tablespoon chopped fresh basil leaves
- 1/4 cup shredded reduced-fat mozzarella cheese (1 oz)
- 1 plum (Roma) tomato, sliced
Instructions
-
Step1Heat 8- or 10-inch nonstick skillet over medium-high heat. Cook bell peppers, onion and dressing in skillet 4 to 5 minutes, stirring occasionally, until peppers are crisp-tender; remove from heat.
-
Step2Cut focaccia into 2 wedges; split each wedge horizontally. Spoon half of the vegetable mixture onto each bottom wedge; sprinkle with basil and cheese. Top with tomato and tops of bread wedges.
Nutrition
270
Calories
9g
Total Fat
10g
Protein
39g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 80
- Total Fat
- 9g
- 13%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 800mg
- 33%
- Potassium
- 220mg
- 6%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 3g
- Protein
- 10g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 80%
- 80%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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