Italian Grilled Sandwiches

Prep time: 5min
Total time: 20min
Serves 4
2
small Ciabatta Breads
0
4 tsp
Chili Pepper Seasoning Paste
20 mL
2 cups
sliced and grilled vegetables such as eggplant and zucchini
500 mL
2
red peppers, roasted and peeled
0
12
very thin slices Italian salami such as Genoa, calabrese and/or sopressatta
0
1/2 cup
Part Skim Mozzarella Shredded Cheese
125 mL
1/4 cup
shredded Italian cheese such as fontina
60 mL
ΒΌ of the recipe
calories
410
fat
12 g
saturated fat
4 g
carbs
58 g
protein
20 g
cholestrol
30 mg
fibre
4 g
sodium
950 mg
potassium
230 mg

Directions

  1. Cut four approx. 4-in. (10 cm) pieces from the ciabatta bread; reserve the remainder for another use. Split each piece in half crosswise and spread each top and bottom with pepper paste.

  2. Divide eggplant, zucchini and red pepper evenly, layering onto four pieces of bread. Add salami and shredded cheeses and close sandwiches, pressing firmly to flatten.

  3. Wrap sandwiches in foil and place in a large skillet. Flatten by placing a second heavy pan overtop. Weigh down with heavy cans, if necessary, and cook over medium heat for about 5 min. per side. (Sandwiches can also be heated on an outdoor grill.) Serve hot with a fresh green salad.