Heart-Healthy Grilled Vegetable and Cheese Sandwich
Elevate your lunch game with this **Heart-Healthy Grilled Vegetable and Cheese Sandwich**, a nutrient-packed meal that doesn't skimp on flavor. Featuring smoky grilled red bell peppers, zucchini, and eggplant layered with vibrant baby spinach, creamy reduced-fat cheddar cheese, and a hint of tangy balsamic vinegar, this sandwich is nestled between toasty slices of whole-grain bread for maximum heart-smart benefits. A simple drizzle of olive oil and a dash of seasoning bring out the natural sweetness of the veggies, while the grilling process adds irresistible charred notes. Perfect for a quick, wholesome meal in just 20 minutes, this recipe is an excellent choice for anyone seeking a healthier take on classic comfort food. Whether for lunch, dinner, or a satisfying snack, this vegetarian delight is as good for your soul as it is for your heart.
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Recipe Information
Ingredients
- 4 slices Whole grain bread
- 0.5 cup slices Red bell pepper
- 0.5 cup slices Zucchini
- 0.5 cup slices Eggplant
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 slices Reduced-fat cheddar cheese
- 1 cup Baby spinach
- 1 teaspoon Balsamic vinegar
Instructions
Preheat a grill pan over medium-high heat.
In a bowl, combine red bell pepper slices, zucchini slices, and eggplant slices. Drizzle them with olive oil, and sprinkle with salt and black pepper. Toss to coat the vegetables evenly.
Grill the vegetables on the preheated grill pan for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
While the vegetables are grilling, lightly toast the whole grain bread slices.
Once the bread is toasted, place a slice of reduced-fat cheddar cheese on two of the bread slices.
Layer equal amounts of the grilled vegetables over the cheese.
Top the vegetables with fresh baby spinach and drizzle a bit of balsamic vinegar over the spinach.
Place the remaining slices of bread, toasted side down, on top of the fillings to form sandwiches.
Return the sandwiches to the grill pan, pressed down gently, and heat for an additional 1-2 minutes on each side until the cheese is melted and the bread is golden and crispy.
Remove from the pan, let sandwiches sit for a minute, then cut in half and serve hot.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 18.5 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 752 mg | 58% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 787 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
