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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
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Vegetarian Burger Sandwich |
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Serves: 6 Print this Recipe6 servings Looking for a satisfying meal but trying to cut back on meat? Here’s a sandwich that will hit the spot. 1 unsliced round loaf whole grain or sourdough bread (8 to 10 inches in diameter) 4 frozen soybean-based vegetables burgers, thawed 1 (7 1/4-ounce) jar roasted red bell peppers, drained and sliced 1 (14-ounce) can frozen leaf spinach, thawed and well drained 1/4 cup chopped onions (about 1 small) 1 clove garlic, finely chopped 1 medium tomato, thinly sliced 1/2 cup shredded mozzarella cheese (2 ounces) 1/2 teaspoon Italian seasoning Heat oven to 350°. Cut 1-inch slice from top of bread loaf, set aside. Remove soft bread from inside of loaf to within 3/4 inch of crust. (Reserve bread trimmings for another use.) Arrange burgers on bottom of loaf. Top with roasted peppers. Spray 10-inch skillet with nonstick cooking spray. Cook spinach, onion and garlic in skillet, stirring occasionally, until onion is tender. Spread spinach mixture over roasted peppers. Top with tomato. Mix cheese and Italian seasoning; sprinkle evenly over tomato. Replace top of bread. Wrap loaf tightly in aluminum foil. Bake about 40 minutes or until loaf is heated through. Cool 5 minutes. Cut into wedges. 1 Serving: Calories 325 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 5mg; Sodium 330mg; Carbohydrate 54g (Dietary Fiber 4g); Protein 20g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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