Serve these simple pressed sandwiches with a pickle and some vegetable chips.

David Bonom
Recipe by Cooking Light August 2006

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Randy Mayor

Recipe Summary

Yield:
6 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brush cut side of the bottom bread half with mustard; brush cut side of top half with vinegar. Top bottom half with mozzarella, basil, ham, peppers, and tomato. Top with remaining bread half.

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  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges.

Nutrition Facts

371 calories; calories from fat 30%; fat 12.5g; saturated fat 6.1g; mono fat 5g; poly fat 0.6g; protein 20.2g; carbohydrates 44.9g; fiber 1.8g; cholesterol 46mg; iron 3mg; sodium 976mg; calcium 220mg.