Italian Vegetable Sandwich

By pattie_d

Stack this low-fat sandwich on focaccia (foh-KAH-chee-ah), an Italian flat-style bread. Save time by making the bread from a pizza-crust mix.

Ingredients

• 1 6- or 6-1/2-ounce package pizza-crust mix
• Nonstick cooking spray
• 2 teaspoons olive oil
• 1 tablespoon sliced ripe olives
• 3 tablespoons shredded or grated Parmesan cheese
• 1/2 of a green or yellow sweet pepper, cut into thin strips (about 1/2 cup)
• 1 large tomato, thinly sliced
• 8 large basil leaves, snipped (about 2 tablespoons)
• 1 tablespoon fat-free Italian salad dressing

Details

Servings 4
Preparation time 20mins
Cooking time 100mins
Adapted from recipe.com

Preparation

Step 1

1

To make focaccia, prepare pizza-crust mix according to package directions. Coat an 8x1-1/2-inch round baking pan with nonstick spray. Pat dough into the pan. Cover; let rise in a warm place for 40 minutes. Brush with oil. Sprinkle with olives, lightly pressing into the dough. Sprinkle with 1 tablespoon cheese. Bake in a 400 degree F oven for 20 minutes or until golden. Cool on wire rack.

2

Cut focaccia into four wedges; split each wedge horizontally. Arrange pepper strips on bottom pieces of focaccia; top with the tomato and basil. Drizzle with dressing and sprinkle with remaining cheese. Top with remaining focaccia pieces. Makes 4 servings.