30 MINUTES OR LESSInspired by the traditional Italian fire-grilled bruschetta with its brush of olive oil and garlic accent, this hearty open-faced sandwich makes a satisfying lunch or dinner entrée, accompanied by a vinaigrette-dressed salad and custard for dessert.
- 2 mini baguettes (5 oz. each)
- 3 tsp. olive oil
- 2 tsp. minced garlic
- 8 Tbs. marinara sauce
- 1 4-oz. pkg. soy "pepperoni" slices
- 1 cup (about 13 oz.) chopped roasted red peppers
- 2 cups shredded low-fat mozzarella cheese
1. Preheat broiler to 450°F. Split baguettes in half lengthwise, and place 4 halves side by side on baking sheet.
2. Combine oil and garlic in mixing bowl, and brush on split baguette halves, dividing equally among each. Place in oven and heat 5 minutes, or until loaves slightly browned and aromatic. Remove from oven, and set on work surface.
3. Spread 2 tablespoons marinara sauce on each half of baguette. Carefully arrange pepperoni slices on each half, dividing them into four equal servings. Sprinkle each half with chopped red peppers, and top with cheese, being sure to cover each half completely.
4. Increase oven temperature to 475°F, and bake loaves about 5 minutes, or until cheese bubbles and browns slightly. Remove from heat, and serve.
- Calories: 540
- Carbohydrate Content: 62 g
- Cholesterol Content: 35 mg
- Fat Content: 20 g
- Fiber Content: 6 g
- Protein Content: 30 g
- Saturated Fat Content: 7 g
- Sodium Content: 1030 mg
- Sugar Content: 4 g