Pepperidge Farm(R) Vegetable Sandwich Stacks Recipe

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Pepperidge Farm(R) Vegetable Sandwich Stacks
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Ingredients:

Directions:

  1. Preheat the oven to 425 degrees F. Place the eggplant and zucchini slices onto 2 baking sheets. Brush the vegetables with the oil.
  2. Roast for 10 minutes or until the vegetables are tender.
  3. Assemble the vegetable stacks on a baking sheet. For each stack, layer 2 eggplant slices, 2 mozzarella cheese slices, 1 tablespoon Parmesan cheese, 1 tablespoon sauce, 2 zucchini slices, 2 mozzarella cheese slices, 1 teaspoon Parmesan cheese and 1 tablespoon sauce, making 6 stacks in all.
  4. Bake the bread according to the package directions. Meanwhile, bake the vegetable stacks for 5 minutes or until the cheese is melted.
  5. Spread each of 6 serving plates with 3 tablespoons sauce. Top each with 1 bread slice. Top the bread slices with the vegetable stacks. Pour the remaining sauce over the vegetable stacks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 539.05 Kcal (2257 kJ)
Calories from fat 268.73 Kcal
% Daily Value*
Total Fat 29.86g 46%
Cholesterol 17.27mg 6%
Sodium 1296.9mg 54%
Potassium 272.37mg 6%
Total Carbs 37.85g 13%
Sugars 14.85g 59%
Dietary Fiber 6.83g 27%
Protein 31.61g 63%
Vitamin C 4.4mg 7%
Vitamin A 1mg 33%
Iron 2.1mg 11%
Calcium 800mg 80%
Amount Per 100 g
Calories 160.72 Kcal (673 kJ)
Calories from fat 80.12 Kcal
% Daily Value*
Total Fat 8.9g 46%
Cholesterol 5.15mg 6%
Sodium 386.67mg 54%
Potassium 81.21mg 6%
Total Carbs 11.29g 13%
Sugars 4.43g 59%
Dietary Fiber 2.04g 27%
Protein 9.43g 63%
Vitamin C 1.3mg 7%
Vitamin A 0.3mg 33%
Iron 0.6mg 11%
Calcium 238.5mg 80%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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