Veggie & Pesto Sandwich


8 ounces white mushrooms, sliced
1 tablespoon plus 2 teaspoons extra virgin olive oil
4 ¼ slices red bell peppers, cored, seeded, roasted
8 pieces artisan whole grain bread
¼ cup low-fat shredded mozzarella cheese
2 Roma tomatoes, thinly sliced
1 cup packed arugula
¼ cup Pesto (Basil & Spinach Pesto recipe)


Preheat oven to 375 degrees.
If roasting your own bell peppers, slice into fourths, place on a cookie sheet, drizzle with 2 teaspoons extra virgin olive oil and roast for 20 minutes. Allow to cool slightly before removing peeling. Roasted peppers can be purchased at your local grocery.

In a small skillet, add 1 tablespoon oil, heat to medium-low and sauté mushrooms until soft, about 8 minutes.

While mushrooms sauté, place bread cut side up on a cookie sheet, toast until lightly golden. Remove toast, add 1 tablespoon mozzarella, continue toasting until cheese melts. Remove bread from oven and top with pesto, mushrooms, bell peppers, tomatoes and arugula.


Enchilada Lasagna