Italian Vegetable Sandwich

Stack this low-fat sandwich on focaccia (foh-KAH-chee-ah), an Italian flat-style bread. Save time by making the bread from a pizza-crust mix.


Italian Vegetable Sandwich

by 8  people


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Servings: Makes 4 servings.
Prep Time: 20 mins
Total Time: 1 hr 40 mins

 
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Ingredients
  • 1 6- or 6-1/2-ounce package
    pizza-crust mix
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  •  
    Nonstick cooking spray
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  • 2 teaspoons
    olive oil
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  • 1 tablespoon
    sliced ripe olives
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  • 3 tablespoons
    shredded or grated Parmesan cheese
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  •  1/2 of a
    green or yellow sweet pepper, cut into thin strips (about 1/2 cup)
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  • 1 large
    tomato, thinly sliced
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  • 8 large
    basil leaves, snipped (about 2 tablespoons)
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  • 1 tablespoon
    fat-free Italian salad dressing
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Directions
1.
To make focaccia, prepare pizza-crust mix according to package directions. Coat an 8x1-1/2-inch round baking pan with nonstick spray. Pat dough into the pan. Cover; let rise in a warm place for 40 minutes. Brush with oil. Sprinkle with olives, lightly pressing into the dough. Sprinkle with 1 tablespoon cheese. Bake in a 400 degree F oven for 20 minutes or until golden. Cool on wire rack.
2.
Cut focaccia into four wedges; split each wedge horizontally. Arrange pepper strips on bottom pieces of focaccia; top with the tomato and basil. Drizzle with dressing and sprinkle with remaining cheese. Top with remaining focaccia pieces. Makes 4 servings.

Nutrition information
Per serving: Calories 214, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 440 mg, Carbohydrate 35 g, Fiber 1 g, Protein 7 g. Percent Daily Values are based on a 2,000 calorie diet
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