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Vegetable Melt

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.

Southern Living JULY 2010

  • Yield: Makes 4 sandwiches
  • Total:32 Minutes

Ingredients

  • HERB MAYONNAISE
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • SANDWICHES
  • 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

Preparation

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.

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Vegetable Melt recipe

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