Sandwiches, Wraps & Panini
Open Faced Vegetable & Swiss Cheese Sandwiches
Prep Time: 10 min | Cook Time: 10 min | Servings: 2 | Calories: 313
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Prep Time
10 min
Cook Time
10 min
Servings
2
Calories
313
Ingredients
- 1/4 cup matchstick cut carrot (1/2 medium carrot)
- 1 medium zucchini squash, diced
- 2 tsp. olive oil
- 8 oz. sliced crimini or button mushrooms
- 2 cloves garlic, minced
- 1 Tbsp. each: dry sherry and Worcestershire sauce
- 2 large slices rye, marble rye or pumpernickel bread, toasted
- 4 slices Sargento® Sliced Reduced Fat Swiss Cheese, diagonally sliced in half
- Freshly ground black pepper (optional)
Directions
- Sauté carrot and zucchini in oil in a large nonstick skillet over medium heat 3 minutes. Add mushrooms and garlic; sauté 6 minutes or until mushrooms give up their liquid. Add dry sherry and Worcestershire sauce; sauté 2 minutes or until liquid is absorbed.
- Place toast on two serving plates; top with mushroom mixture, cheese and pepper, if desired.
