Low Sodium Grilled Vegetable and Cheese Sandwich
Elevate your sandwich game with this Low Sodium Grilled Vegetable and Cheese Sandwich, a wholesome and mouthwatering recipe perfect for a healthier lifestyle. Packed with smoky eggplant, zucchini, and sweet red bell peppers, all marinated in a tangy balsamic and olive oil blend, this sandwich is loaded with flavor while keeping the sodium in check. Fresh basil leaves and creamy low sodium mozzarella cheese add a burst of freshness and balance, while being nestled between slices of hearty whole grain bread. It's grilled to perfection for that irresistible golden crust and melty cheese goodness. With just 15 minutes of prep and 20 minutes of cook time, this two-serving recipe is ideal for a satisfying lunch or light dinner without compromising on nutrition or taste. Perfect for vegetarians or anyone looking for a low-sodium meal option!
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Recipe Information
Ingredients
- 4 slices whole grain bread
- 0.5 eggplant
- 0.5 zucchini
- 0.5 red bell pepper
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 4 slices low sodium mozzarella cheese
- 8 leaves fresh basil leaves
Instructions
Preheat the grill to medium-high heat.
Slice the eggplant, zucchini, and red bell pepper into 1/4-inch thick slices.
In a large bowl, whisk together the olive oil, balsamic vinegar, garlic powder, and black pepper.
Add the sliced vegetables to the bowl and toss to coat them evenly with the marinade.
Grill the vegetables on the preheated grill for about 5-7 minutes per side, or until they are tender and have nice grill marks. Remove from the grill and set aside.
Take two slices of bread and layer a slice of low sodium mozzarella cheese on each piece.
On one of the slices, layer half of the grilled vegetables and four basil leaves. Top with the other slice of bread, cheese-side down, to form a sandwich.
Repeat the process with the remaining ingredients to make the second sandwich.
Lightly oil a grill pan or skillet over medium heat.
Place the sandwiches in the pan and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
Remove the sandwiches from the pan, slice in half, and serve warm.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1546 mg | 67% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 20.1 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 966 mg | 74% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 862 mg | 18% | |
*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.
