Grilled Cheese Sandwiches with Roasted Vegetables

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Ingredients (2 servings)
1/3 cup kale, cooked
1/3 cup sliced brussels sprouts
1/3 cup sliced mushrooms
1 tsp minced garlic
2 Tbsp. roasted red peppers, diced
2 oz. goat cheese
1 Tbsp. low fat cream cheese
3 Tbsp. olive oil
Salt & pepper
Directions 
  1. Preheat oven to 350 degrees. Arrange brussels sprouts and mushrooms on a baking sheet in a single layer. Drizzle 1tbsp. olive oil over the vegetables, and add salt and pepper to taste. Roast in oven for 15-20 minutes.
  2. Heat 1 tbsp. olive oil in a large skillet over medium-high heat and add garlic, stir frequently to keep the garlic from burning. Add kale and cook for 2-3 minutes.
  3. In a microwave safe bowl place goat cheese and cream cheese and microwave for 30 seconds. Remove and mix until smooth.
  4. Spread cheese mixture on both sides of each Sandwich Thins® Roll. Add half roasted vegetables, kale and red peppers to each roll.
  5. In a large skillet over medium heat, cook sandwiches for 3-5 minutes on the first side, or until browned and crisp. Once browned, carefully flip the sandwich over, and cook for 2-3 minutes on the other side, or until browned. Cut in half and serve immediately.

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Brownberry Bread Nutrition Expert
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