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Prep Time
5 mins
Total Time
20 mins
Serves
4

Ingredients

2
small ciabatta breads
4 tsp
Chili Pepper Seasoning Paste
20 mL
2 cups
sliced and grilled vegetables such as eggplant and zucchini
500 mL
2
red peppers, roasted and peeled
12
very thin slices Italian salami such as Genoa, Calabrese and/or sopressatta
1/2 cup
shredded part skim mozzarella cheese
125 mL
1/4 cup
shredded Italian cheese such as fontina
60 mL

Directions

Step 1
Cut four approx. 4-in. (10 cm) pieces from the ciabatta bread; reserve the remainder for another use. Split each piece in half crosswise and spread each top and bottom with pepper paste.
Step 2
Divide eggplant, zucchini and red pepper evenly, layering onto four pieces of bread. Add salami and shredded cheeses and close sandwiches, pressing firmly to flatten.
Step 3
Wrap sandwiches in foil and place in a large skillet. Flatten by placing a second heavy pan overtop. Weigh down with heavy cans, if necessary, and cook over medium heat for about 5 min. per side. (Sandwiches can also be heated on an outdoor grill.) Serve hot with a fresh green salad.

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Nutrition Facts

Nutrition Description:
¼ of the recipe
Calories:
410
Fat:
12 g
Saturated Fat:
4 g
Carbs:
58 g
Fibre:
4 g
Cholesterol:
30 mg
Protein:
20 g
Sodium:
950 mg
Potassium:
230