Italian · Lunch
Grilled Vegetable and Cheese Sandwich (GLP-1)
A grilled ciabatta sandwich layered with roasted zucchini, bell pepper, and part-skim mozzarella, built protein-forward with cannellini beans mashed into a lemony spread and arugula. Melted cheese and charred vegetables pressed together make a light, high-fibre lunch without refined sugar.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
428Calories
40.1gProtein
13.4gFat
43.8gCarbs
6.2gSugar
9.4gFiber
812mgSodium
62mgChol
6.2gSat Fat
810mgPotassium
610mgCalcium
3.7mgIron
1.2mcgVitamin B12
58mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
low-calorie
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Slice zucchini and pepper lengthwise, mince garlic, and halve ciabatta roll.
2
Char
Brush zucchini and pepper with half the olive oil and grill over medium-high heat for 4–5 minutes per side until soft with dark char lines.
3
Mash
In a small bowl, mash cannellini beans with remaining olive oil, lemon juice, minced garlic, salt, and pepper until mostly smooth.
4
Plate
Spread bean mash over both ciabatta halves, layer grilled zucchini, pepper, mozzarella, and arugula on bottom half, close, cut in half, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g part-skim mozzarella
- 22 small ciabatta roll (about 2.1 oz/60g)
- 5.6 oz160g cannellini beans, cooked and drained
- 11 small zucchini (about 2.8 oz/80g)
- 11 small bell pepper (about 2.1 oz/60g)
- 22 small handful arugula (about 0.5 oz/15g)
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp lemon juice
- 2 clove2 clove garlic
