Pepperidge Farm Vegetable Sandwich Stacks
Layered vegetable sandwiches made with Pepperidge Farm® breads, often stacked with spreads, cucumbers, tomatoes, and greens. Light, colorful, and perfect for tea parties or luncheons.
Ingredients
- 1 medium eggplant, cut into 1/4- inch slices
- 1 large zucchini, cut into 1/4-inch diagonal slices
- 1/2 cup olive oil
- 1 pound mozzarella cheese, thinly sliced
- 1/4 cup grated parmesan cheese 3 cups prego® roasted garlic & herb italian sauce
- 6 slices pepperidge farm® texas toast garlic
Directions
- Preheat the oven to 425 degrees F. Place the eggplant and zucchini slices onto 2 baking sheets. Brush the vegetables with the oil.
- Roast for 10 minutes or until the vegetables are tender.
- Assemble the vegetable stacks on a baking sheet. For each stack, layer 2 eggplant slices, 2 mozzarella cheese slices, 1 tablespoon Parmesan cheese, 1 tablespoon sauce, 2 zucchini slices, 2 mozzarella cheese slices, 1 teaspoon Parmesan cheese and 1 tablespoon sauce, making 6 stacks in all.
- Bake the bread according to the package directions. Meanwhile, bake the vegetable stacks for 5 minutes or until the cheese is melted.
- Spread each of 6 serving plates with 3 tablespoons sauce. Top each with 1 bread slice. Top the bread slices with the vegetable stacks. Pour the remaining sauce over the vegetable stacks.
