Grilled Farm Stand Ciabatta Sandwiches
Garlic and Parsley Potato Salad
Ingredients
- 1 zucchini, cut lengthwise into planks
- ½ small eggplant, sliced
- 1½ Tbsp olive oil
- ¼ tsp salt
- ½ tsp pepper
- 3 (2.5-oz) ciabatta rolls, halved
- 3 Tbsp olive bruschetta topping (such as Sable and Rosenfeld)
- 1 tomato, sliced
- 3 (0.7-oz) slices Italian five-blend cheese (such as Sargento)
- 2 Tbsp torn fresh basil
Instructions
- Preheat grill to medium-high heat. Toss zucchini and eggplant in 1 Tbsp oil, and sprinkle with salt and pepper. Brush ½ Tbsp oil over cut sides of bread.
- Grill zucchini and eggplant, covered, 4 minutes per side or until tender and well marked. Grill rolls, cut sides down and covered, 2 minutes.
- Brush bruschetta topping over cut sides of rolls. Cut zucchini and eggplant slices in half, and arrange over roll bottoms. Add tomato, cheese, and basil; cover with roll tops.
- Grill sandwiches, covered, 1 to 2 minutes or until cheese is melted.
Side Dish Ingredients
- 1 (16-oz) pkg microwavable garlic-parsley creamer potatoes (such as The Little Potato Company)
- ¼ cup reduced-fat sour cream
- 1 green onion, chopped
Side Dish Instructions
- Cook potatoes according to package directions, omitting fat and reserving seasoning packet.
- Quarter large potatoes. Place potatoes in a bowl. Whisk together sour cream, onion, and seasoning packet; pour over potatoes, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
372
|
123
|
495
|
| Fat (g) | 19 | 2 | 21 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 11 | 4 | 15 |
| Carb (g) | 41 | 23 | 64 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 821 | 284 | 1105 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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