The Mighty Mozz Sandwich Food

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MIGHTY HERO SANDWICH



Mighty Hero Sandwich image

My friend Valerie is a gracious hostess. Of all the dishes she's shared over the years, this hero sandwich stands out. It's easy and colorful, and the marinated veggies give it all kinds of oomph. -Kelley Boyce, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup balsamic vinegar
1 tablespoon minced fresh parsley
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 large tomato, halved and sliced
1 cup sliced fresh mushrooms
2 thin slices red onion, separated into rings
1 round loaf (1 pound) sourdough bread
1 small zucchini, shredded
1/2 pound sliced deli turkey
6 slices part-skim mozzarella cheese

Steps:

  • In a large bowl, whisk the first 6 ingredients until blended. Add tomato, mushrooms and onion; toss gently to coat. Let stand 15 minutes., Meanwhile, cut loaf horizontally in half. Hollow out both parts, leaving a 1/2-in.-thick shell (save removed bread for another use)., Drain marinated vegetables, reserving marinade. Brush marinade over inside of bread halves. Top bottom half with zucchini. Layer with half the marinated vegetables, half the turkey and 3 slices cheese; repeat layers. Replace top of loaf. Cut into wedges.

Nutrition Facts : Calories 233 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 636mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

THE MIGHTY MOZZ SANDWICH



The Mighty Mozz Sandwich image

You can make your own pesto for these sandwiches using our recipe, or if you prefer, look for ready-made pesto in the refrigerated section at the grocery store, near the fresh pasta sauces.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

1 pound fresh mozzarella cheese, cut into 3/4-inch cubes
1/3 cup pesto
2 hero rolls, each 9 to 10 inches long
1/2 head butter lettuce
1 large green bell pepper, cut into rings

Steps:

  • Toss mozzarella and pesto in a medium bowl until cheese is completely coated. Split rolls in half horizontally. Cover bottom half of each roll with cheese cubes. Top with lettuce and green pepper; return tops of rolls. Cut sandwiches into smaller pieces, if desired, and serve.

GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES



Grilled Eggplant (Aubergine) and Mozzarella Sandwiches image

We try to cut back on our red meat and our favorite subs are eggplant and Portebello mushrooms. This is a delicious eggplant one. The freshest ingredients really make a difference,especially the mozzarella and basil.

Provided by Crabbycakes

Categories     Lunch/Snacks

Time 30m

Yield 2 Sandwiches

Number Of Ingredients 6

1/4 cup Italian dressing (your favorie or homemade with olive oil)
12 ounces baby eggplants, cut in 1/2 inch thick lengthwise slices
2 large crusty rolls, split
4 -6 slices fresh mozzarella cheese (or deli,adjust depending on your taste)
1 roma tomato, sliced thin
1/4 cup fresh basil leaf

Steps:

  • Prepare a moderately hot grill.
  • On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
  • Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
  • Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
  • Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.

TOMATO AND MOZZARELLA SANDWICHES [PANERA TASTE-A-LIKE]



Tomato and Mozzarella Sandwiches [panera Taste-A-Like] image

Make and share this Tomato and Mozzarella Sandwiches [panera Taste-A-Like] recipe from Food.com.

Provided by votefornumbersix

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 2-4 serving(s)

Number Of Ingredients 10

1 cup fresh diced tomatoes or 1 cup canned diced tomato
1/4 cup chopped fresh basil (or to taste)
1/4 cup green onion
6 sun-dried tomatoes (packed in a jar)
2 garlic cloves
1 shallot
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
fresh mozzarella cheese
bread, of some variety

Steps:

  • chop up the shallot and garlic and saute it in olive oil over medium low heat.
  • add the green onions and sun dried tomatoes and after they are heated, mix in your diced tomatoes and basil.
  • after everything is all hot, mixed up, awesome smelling, and most of the liquid has evaporated, then take it off the heat, add the balsamic vinegar and stir.
  • now, put your fresh mozzerella on your bread and put it under the broiler until its all melted and delicious looking, and top it with some of the tomato filling and of course another piece of bread because its a sandwich.

Nutrition Facts : Calories 126.2, Fat 7.2, SaturatedFat 1, Sodium 412.9, Carbohydrate 15.4, Fiber 3.2, Sugar 7.5, Protein 2.7

PESTO AND MOZZARELLA SANDWICHES



Pesto and Mozzarella Sandwiches image

Make and share this Pesto and Mozzarella Sandwiches recipe from Food.com.

Provided by AzMama17

Categories     Lunch/Snacks

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 loaf French bread, sliced
4 tablespoons jarred pesto sauce
1 cooked chicken breast, shredded
4 ounces fresh mozzarella cheese, sliced

Steps:

  • Spread pesto onto bread and top with chicken and cheese. Broil for 3 minutes or until cheese is melted.

Nutrition Facts : Calories 444, Fat 11.6, SaturatedFat 5, Cholesterol 43, Sodium 885.8, Carbohydrate 59.5, Fiber 3.4, Sugar 0.6, Protein 23.6

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