Vegetable Melt

Easy side: Prepare frozen sweet potato fries as directed. Stir together 1 (14.5-oz.) can fire-roasted diced tomatoes with garlic, drained; 1/2 cup ketchup; 1 garlic clove, minced; and 1/2 tsp. dried rosemary. Serve with fries.


Makes 4 sandwiches
Total time: 32 Minutes

Recipe from

Southern Living

Recipe Time

Total: 32 Minutes


1/4 cup mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
8 multigrain bread slices
1 (6-oz.) package mozzarella cheese slices
1/4 cup finely chopped roasted red bell peppers
1 (6-oz.) jar marinated artichoke hearts, drained and chopped
1 cup firmly packed arugula
1/4 cup butter, softened


1. Prepare Herb Mayonnaise: Combine all ingredients. Chill until ready to use.

2. Prepare Sandwiches: Spread Herb Mayonnaise on 1 side of each bread slice. Layer 4 bread slices, mayonnaise sides up, each with 1 cheese slice, 1 Tbsp. red bell peppers, 1 rounded tablespoonful artichoke hearts, and 1/4 cup arugula. Top with remaining cheese and bread slices, mayonnaise sides down. Spread butter on outside of each sandwich.

3. Cook sandwiches in a large nonstick skillet or griddle over medium-high heat 3 to 4 minutes on each side or until lightly browned and cheese is melted. Serve immediately.

Inspired by Linda Cook, Ridgeland, Mississippi,

Southern Living

July 2010
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