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Pepperidge Farm® Pan-Grilled Veggie & Cheese Sandwiches

2 Portobello mushrooms, cut into 1/2” slices

1 red pepper, seeded and cut into strips

2 slices onion, 1/2” thick each

8 slices eggplant, 1/4” thick

Garlic powder (optional)

1/2 cup shredded fat-free mozzarella cheese

8 slices Pepperidge Farm® 100% Stone Ground Whole Wheat Natural Whole Grain Bread

2 Tbsp balsamic vinegar

Nutrition Info:
Cals 254, Total Fat 2g, Sat Fat 0g, Chol 3mg, Sodium 376mg, Fiber 8g, Carbs 45g, Pro 15g, Vitamin A 37%DV, Vitamin C 100%DV, Calcium 22%DV, Iron 16%DV


back home


Prep/Cook Time: 20 min.
Spray nonstick grill pan or nonstick skillet with vegetable cooking spray. Heat over medium heat.

Add mushrooms, pepper and onion to one side of pan.  Add eggplant.  Sprinkle garlic powder over all.  Cook until browned and tender. Sprinkle eggplant with cheese and cook until melted.

Arrange eggplant slices on 4 slices bread. Toss mushrooms, pepper and onion with vinegar. Top eggplant with mushroom mixture and remaining bread. Serves 4

Campbell’s Kitchen Recipe Courtesy of Campbell Soup Company, Camden, NJ