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Open-Faced Grilled Pepper-Goat Cheese Sandwiches
5 min prep time
25 min cook time
4servings
Recipe by
Nancy S. Hughes
Source
The 4-Ingredient Diabetes Cookbook, 2nd Edition
Photo by
Tara Donne
How to Make Open-Faced Grilled Pepper-Goat Cheese Sandwiches
5 min prep time
25 min cook time
4servings
2 bread slices, 1/2 cup pepper mixture, and 2 tablespoons crumbled cheese
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Step-By-Step Instructions:
- Heat grill or grill pan over medium-high heat. Flatten pepper halves with palm of hand. Coat both sides with cooking spray and cook 20 minutes or until tender, turning frequently. Place on cutting board and coarsely chop. Combine the peppers with the vinegar and 1/8 teaspoon salt, if desired. Cover to keep warm.
- Coat both sides of the bread with cooking spray and cook 1 1/2 to 2 minutes on each side or until lightly browned. Cut each bread half crosswise into 4 pieces.
- Top each bread slice with 1/4 cup pepper mixture and sprinkle cheese evenly over all
Nutrition facts
4 Servings
-
Serving Size
2 bread slices, 1/2 cup pepper mixture, and 2 tablespoons crumbled cheese
- Amount per serving Calories 250
-
Total Fat
7g
- Saturated Fat 3.3g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 280mg
-
Total Carbohydrate
33g
- Dietary Fiber 7g
- Total Sugars 10g
- Protein 12g
- Potassium 410mg
- Phosphorous 225mg
Ingredients
large red bell peppers (halved lengthwise)
3
balsamic vinegar
1 1/2 tbsp
whole grain loaf bread (cut in half lengthwise)
8 oz
goat cheese (chevre) (crumbled)
2 oz
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