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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is recipe from a book I recieved from the Cookbook Swap. A variety of fresh vegetables will work in this sandwich. A great lunch! Ingredients:
2 crusty italian bread |
2 tablespoons clear italian salad dressing |
1/2 small onion, thinly sliced |
1/2 small zucchini, halved lengthwise and sliced |
1/2 small green sweet pepper, cut into thin strips |
1/2 teaspoon garlic clove, minced |
1 medium tomato, seeded and chopped |
1 1/2 cups shredded provolone cheese (6 ounces) or 1 1/2 cups mozzarella cheese (6 ounces) |
2 tablespoons grated parmesan cheese |
Directions:
1. Chose crusty Italian bread that are 6-7 inches long.
2. Split bread in half horizontally. Place halves on baking sheet, cut side up.
3. In a 10-inch skillet or wok heat the salad dressing. Add onion, zucchini, green pepper, and garlic. Stir-fry for 3 to 5 minutes or until crisp-tender. Stir in tomato.
4. Sprinkle half of the provolone or mozzarella cheese on bread halves. Spoon vegetable mixture on cheese; sprinkle with remaining provolone or mozzarella and the Parmesan cheese.
5. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Serve immediately.
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