Open-Faced Grilled Pepper-Goat Cheese Sandwiches

Open-Faced Grilled Pepper-Goat Cheese Sandwiches
Source: The 4-Ingredient Diabetes Cookbook, 2nd Edition. Recipe Credit: . Photo Credit: Tara Donne.
Summary
  • Prep time
    5 min
  • Cook time
    25 min
  • Servings
    4 Servings
  • Serving size
    2 bread slices, 1/2 cup pepper mixture, and 2 tablespoons crumbled cheese
Nutrition Facts

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 3.5g
    • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 280mg
  • Total Carbohydrate 33g
    • Dietary Fiber 7g
    • Total Sugars 10g
  • Protein 12g
  • Potassium 410mg
  • Phosphorus 230mg

Choices/Exchanges: 1 Nonstarchy vegetable, 2 Starch, 1/2 Protein

Ingredients

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
Directions

Directions

  1. 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.

  2. 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.

  3. Top each bread slice with 1/4 cup pepper mixture and sprinkle cheese evenly over all

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