1 head garlic, top cut off (1)
2 tsp canola oil (10 mL)
2 red peppers, seeded and each cut lengthwise into 8 pieces (2)
1 medium zucchini, cut into half, then each cut lengthwise into 4 slices (1)
8 medium size shiitake mushrooms (8)
8 green onions, root ends removed (8)
2 Tbsp canola oil (30 mL)
8 slices whole grain bread (8)
4 slices bacon, cooked and cut in halves (4)
1 Tbsp purchased balsamic vinegar reduction (15 mL)
2 cups old cheddar cheese, grated (500 mL)
Canola oil to brush bread
- Place garlic head in small baking cup. Drizzle with 2 tsp (10 mL) canola oil. Cover with foil and bake at 350°F (180°C) for about 35 – 40 minutes. Let cool and squeeze garlic from papers into a separate small dish.
- Line baking sheet with foil. Transfer prepared vegetables onto foil. Drizzle vegetables with 2 Tbsp (30 mL) canola oil and toss vegetables to coat. Broil vegetables until vegetables are browned and softened, about 10-12 minutes.
- Spread 4 slices of bread with roasted garlic. Divide one cup grated cheese onto the 4 slices of bread. Continue to build sandwiches with vegetables, top with bacon, drizzle with balsamic reduction, add more cheese and finally the top slices of bread. Brush each sandwich with canola oil. Place on panini press and cook until cheese has melted and bread is nicely browned.
Grilled Vegetable Sandwich
No need for take-out when you can make restaurant-quality gourmet vegetable sandwiches at home. Loaded with veggies and topped with crispy bacon, sharp cheddar cheese, and garlic goodness, these are a great alternative to burger night.
- Serving Size
- 1 sandwich
- Total Fat
- 37.6 g
- Saturated Fat
- 14.2 g
- 70 mg
- 622 mg
- 52 g
- 11.3 g
- 11.3 g
- 30.1 g
- 745 mg