- Level
- easy
- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 2
- small ciabatta breads
- 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
- 12
- very thin slices Italian salami such as Genoa, Calabrese and/or sopressatta
- 1/2 cup
- shredded part skim mozzarella cheese
- 125 mL
- 1/4 cup
- shredded Italian cheese such as fontina
- 60 mL
Directions
- Step 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.
- Step 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.
- Step 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.
Nutritional Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 410
- Fat:
- 12
- Saturated Fat:
- 4
- Carbs:
- 58
- Fibre:
- 4
- Cholesterol:
- 30 mg
- Protein:
- 20
- Sodium:
- 950 mg
- Potassium:
- 230
