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Grilled Eggplant and Portobello Mushroom Sandwich

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"A hearty veggie sandwich that will fill you up without filling you out."
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30 m servings 227 cals
Original recipe yields 2 servings


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  1. Preheat grill or grill pan to medium.
  2. Spray mushroom and eggplant slices with nonstick cooking spray. Place on grill and cook 2 to 3 minutes, turning once, until tender. Drizzle with Italian dressing.
  3. Layer cheese and roasted vegetables evenly between slices of bread, creating 2 sandwiches.
  4. Return sandwiches to grill. Cook on each side for 1 to 2 minutes or until golden brown and cheese is melted.

Nutrition Facts

Per Serving: 227 calories; 5.6 g fat; 36.7 g carbohydrates; 10.7 g protein; 10 mg cholesterol; 875 mg sodium. Full nutrition

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